I was introduced to this idea when brunching in the Bahamas and my server said I absolutely had to try their coconut French toast. I did not regret it! My take on coconut French toast is loaded with triple coconut: coconut milk, coconut extract, and shredded coconut. I love this sweet brunch dish. It is the perfect tropical twist on a familiar favourite.
How to make Coconut French Toast
For this recipe you can use either a griddle or a non-stick frying pan. Prepare by whisking together the eggs, coconut milk, sugar, and extracts. Pour the egg mixture into a shallow dish, and put the shredded coconut on a large plate. Preheat your griddle or pan to medium heat (350°F).
Once all of that is set, you're going to take the bread slices and let them soak in the egg mixture for fifteen seconds. Preferably you will be using one day old bread. If you have fresh bread, soak it for slightly less time.
Now flip the bread slices over and let the other side soak for fifteen seconds.
Lift the bread from the egg mixture, allowing for some of the excess to drip off before setting onto the plate with the coconut. Dispose the remaining egg mixture.
Flip the bread over to coat the other side with coconut as well.
Grease the griddle/pan with a bit of butter. Set in the coated bread slices and allow it to slowly cook, checking occasionally. When the toast has achieved a lovely golden brown, lift it up with a spatula, use a bit more butter to grease the hot surface, then flip the toast and cook the other side.
Sprinkle the coconut French toast with powdered sugar and drizzle with maple syrup. Serve it with a beautiful side of fresh fruit. I used kiwis and apricots.Print
A delicious, tropical take on French toast that is loaded with triple coconut.
4 slices of one day old french bread (about ¾" thick)
4 large eggs
1 cup (237 ml) unsweetened coconut milk, canned
2 teaspoons sugar
½ teaspoon coconut extract
½ teaspoon vanilla extract
1 cup (100 g) sweetened, shredded coconut
butter for greasing
optional, powdered sugar and maple syrup for serving
Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract. Pour into a shallow container. I used a 9x9 baking tin.
Spread shredded coconut out on a large plate.
Preheat griddle or non-stick frying pan to medium heat (350°F).
Set bread slices into egg mixture and let soak for 15 seconds (see note*). Flip over and soak the other side for another 15 seconds.
Set the bread onto the coconut place to coat, then flip it over to coat the other side.
Grease the griddle/pan with a bit of butter. Cook the French toast, checking occasionally, until it achieves a nice golden brown. Lift it up with a spatula to re-grease with butter before flipping it over to cook the other side. When the second side has become golden brown it is ready (see note**).
Sprinkle the toast with powdered sugar and serve it with maple sugar and fresh fruit or berries.
* One day old bread is ideal. If you are using fresher bread, soak for slightly less time. If it is staler, soak for slightly longer.
** If you aren't ready to serve right away, you can keep it warm in an oven set to 200°F for a time.
- Serving Size: 1 slice
- Calories: 237
- Sugar: 1.2 g
- Sodium: 242.1 mg
- Fat: 11.8 g
- Carbohydrates: 25.7 g
- Protein: 7.7 g
- Cholesterol: 100.6 mg
Keywords: coconut french toast, french toast