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Dreaming of a getaway breakfast? Say hello to coconut French toast, packed with coconut milk, extract, and lots of shredded coconut to bring fun island flavor right to your table. Treat your friends or perk up your own morning with this sweet dish. It’s crunchy outside and soft in the middle—pure cozy vibes.
Dreamy Ingredients
- Butter: Grease your pan with it for golden brown, crispy results. Real butter gives the best flavor and color
- Sweetened shredded coconut: Crunchy and sweet, this coats the outside. Pick the softest shreds for best results
- Eggs: These hold everything together and give the custard a rich texture. Fresh ones always work better
- Unsweetened coconut milk: Thick canned kinds make it more coconutty and creamy
- Day old French bread: Tough crust helps soak up more mixture without going mushy. Stale is ideal here
- Pure vanilla extract: Makes everything taste smooth and smell amazing—always choose real vanilla
- Sugar: Sprinkles in gentle sweetness. Fine granules melt right in, so there’s no crunch
- Coconut extract: For a wild coconut punch. Look at labels to get the real deal
- Maple syrup, confectioners sugar, tropical fruit: Add a bright finish at the end. Go for ripe bananas, mango, or pineapple for a pretty bite
Easy Step-by-Steps
- Top and Serve:
- Sprinkle warm French toast with a dusting of powdered sugar. Pour on syrup and add your favorite chopped fruit. Serve it up right away for that perfect crunch
- Cook the Toast:
- Add some butter to your hot skillet. Lay the coconut crusted bread down. Cook for two or three minutes before you peek underneath. You want deep golden, not burned, so keep checking. Flip and do the same on the other side
- Coconut Coating Time:
- Take each soaked bread slice and dip it into the shredded coconut plate. Press down to help the coconut cling, and coat both sides evenly
- Soak Your Bread:
- Let the bread slices swim in the custard for about fifteen seconds on each side—soak up some goodness, don’t let them fall apart
- Get Your Pan Hot:
- Preheat a nonstick pan or griddle on medium. Toss on a drop of water—when it sizzles, you’re good. Too hot and your coconut might scorch
- Set Up the Coconut Shreds:
- Spread shredded coconut on a wide plate, making sure it’s in a thin, even layer for the best coating action
- Mix the Custard:
- Combine eggs, coconut milk, vanilla, coconut extract, and sugar in a big bowl. Whisk gently till smooth, making sure there aren’t streaky egg whites left
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Nothing beats seeing someone take the first bite—crunchy coconut outside, creamy loaf inside. The game changer here is sweetened shredded coconut. I always toast it just a little in the pan so the whole kitchen smells tropical. Every bite takes me right back to sunny mornings by the beach.
Leftover Tips
If you’ve got any pieces left, let them cool, then stack them with parchment between layers and seal in something airtight. Pop in the fridge for two days max. To bring ’em back to life, use a skillet or toaster oven. Skip the microwave—it’ll just turn them soggy.
Swap Ideas
If you don’t have coconut extract, just use more vanilla—super coconutty isn’t a must. Want it dairy-free? Use only coconut milk and replace butter with coconut oil. Out of French bread? Brioche or challah makes it just as tasty and rich.
How to Serve
Pair your coconut French toast with juicy mango, bananas, or fresh pineapple. Got company? Try bowls of berry sauce, toasted nuts, or whipped cream. I love it with a cold iced coffee or a coconut milk latte on the side.
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Where It Comes From
This version gets its flavor from the Caribbean, where coconut pops up everywhere—especially at breakfast. Adding coconut three ways is my tribute to those island mornings, stuffing as much tropical taste into each bite as I can. Makes you feel like you’re on vacation, even if it’s chilly outside.
Frequently Asked Questions
- → Which bread turns out best?
Go for sturdy day-old French bread. It soaks up all that coconut mix but won't get mushy or fall apart.
- → Is it okay to use lite coconut milk?
Full-fat is richer, but you can go with lite coconut milk for a lighter taste if you want.
- → How do I keep these hot until serving?
Line up the cooked toast slices on a tray and pop them in a 200°F (95°C) oven to keep 'em toasty.
- → What toppings taste best on this?
Add powdered sugar, maple syrup, and top with any fresh tropical fruit you like, like pineapple or mango.
- → Got a swap for coconut extract?
No coconut extract? Just use a bit extra shredded coconut or add some vanilla for more flavor.