French toast is a beloved breakfast staple, but when you add the tropical flavors of coconut, it takes on a whole new level of deliciousness. This Coconut French Toast recipe is perfect for a weekend brunch or a special breakfast treat. It’s easy to make, delightfully crispy, and pairs wonderfully with fresh tropical fruits. Let’s dive into this simple yet sumptuous recipe!
Ingredients
- 4 slices of one-day-old French bread (about 3/4″ / 2cm thick)
- 4 large eggs
- 1 cup (237ml) unsweetened coconut milk, canned
- 2 teaspoons granulated sugar
- 1/2 teaspoon coconut extract
- 1/2 teaspoon pure vanilla extract
- 1 cup (100g) sweetened, shredded coconut
- Butter for greasing
- Confectioner’s sugar, maple syrup, and tropical fruit for serving
Directions
- Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, coconut milk, granulated sugar, coconut extract, and vanilla extract. Make sure the mixture is well combined and smooth.
- Pour the egg mixture into a shallow container such as a 9″x9″ baking tin. This will make it easier to dip the bread slices.
- Prepare the Coating
- Spread the shredded coconut on a large plate. This will be used to coat the bread slices after they are dipped in the egg mixture.
- Preheat the Griddle
- Preheat a griddle or a non-stick frying pan to medium heat, approximately 350°F (175°C).
- Dip and Coat the Bread
- Dip each slice of bread into the egg mixture, letting it soak for about 15 seconds on each side. Adjust the soaking time based on the freshness of the bread—fresher bread will require less time.
- After dipping, press each slice into the shredded coconut, ensuring both sides are evenly coated.
- Cook the French Toast
- Grease the heated griddle or frying pan with a small amount of butter.
- Place the coated bread slices on the griddle and cook until they are golden brown on both sides, about 3-4 minutes per side. Re-grease the griddle as necessary to prevent sticking and ensure even browning.
- Keep Warm (Optional)
- If not serving immediately, keep the cooked French toast warm in an oven set to 200°F (95°C).
- Serve
- Serve the Coconut French Toast with a light dusting of confectioner’s sugar, a drizzle of maple syrup, and an assortment of tropical fruits like mango, pineapple, and kiwi for an extra burst of flavor.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 350 kcal per serving
- Servings: 4
Tips for Perfect Coconut French Toast
- Bread Selection: Using day-old French bread is key for the perfect texture. Fresh bread might become too soggy when soaked.
- Coconut Milk: For the richest flavor, use canned unsweetened coconut milk. It has a thicker consistency compared to the refrigerated kind.
- Coconut Coating: Make sure to press the bread slices firmly into the shredded coconut to ensure an even coating.
Enjoy your tropical breakfast treat with this easy and delicious Coconut French Toast recipe! It’s sure to become a new favorite in your breakfast rotation.
Coconut French Toast
- Total Time: 25 minutes
- Yield: 4 1x
Description
The Coconut French Toast is a decadent breakfast creation that captures the essence of tropical indulgence. Each slice of crisp, golden brown French toast is soaked in a rich mixture of coconut milk and eggs, then encrusted with sweetened coconut flakes. Served with a drizzle of maple syrup, a dusting of confectioner’s sugar, and a selection of vibrant tropical fruits, this dish brings a burst of island flavor to your morning.
Ingredients
4 slices of one day old French bread (about 3/4″ / 2cm thick)
4 large eggs
1 cup (237ml) unsweetened coconut milk, canned
2 teaspoons granulated sugar
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
1 cup (100g) sweetened, shredded coconut
Butter for greasing
Confectioner’s sugar, maple syrup, and tropical fruit for serving
Instructions
Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract. Pour into a shallow container such as a 9″x9″ baking tin.
Spread shredded coconut on a large plate.
Preheat a griddle or non-stick frying pan to medium heat (350°F / 175°C).
Dip bread slices in egg mixture for 15 seconds on each side, adjusting time based on bread’s freshness.
Coat each soaked bread slice with shredded coconut on both sides.
Grease the heated griddle with butter. Place bread slices on the griddle and cook until golden brown, re-greasing as necessary.
Keep warm in an oven set to 200°F (95°C) if not serving immediately.
Serve with a sprinkle of confectioner’s sugar, a drizzle of maple syrup, and tropical fruits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350