Coconut French Toast

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Leah Maroney
Updated 12/10/18
Coconut french toast

The Spruce / Leah Maroney
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
193 Calories
12g Fat
14g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 193
% Daily Value*
Total Fat 12g 15%
Saturated Fat 8g 40%
Cholesterol 159mg 53%
Sodium 112mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Protein 8g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut French toast is a crispy, tropical spin on the classic french toast recipe. It's pretty simple to make and tastes and looks impressive! The warm and creamy inside and the caramelized outside are a perfect combination! 

All you need is shredded coconut, but you have to be careful while you are cooking the toast, because the sugar in the coconut can cause it to burn easier! 

Try this tropical breakfast the next time you have guests over and want to make a fun and different breakfast! 

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Ingredients

  • 6 eggs (beaten well)
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Optional: 1 teaspoon coconut extract
  • 8 slices bread
  • 2 cups shredded coconut
  • Optional Toppings:
  • Maple syrup
  • Butter
  • Powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Beat together the eggs, whole milk, sugar, vanilla extract, and coconut extract in a flat, and deep dish. A casserole dish works well. 

  3. Heat a large griddle to medium-high heat. Use a frying pan if you do not have a griddle. A cast-iron pan also works really well. 

  4. Dip the bread slices in the milk mixture. Let them sit and soak up the mixture, for longer if the bread is stale. Be careful not to let fresh bread sit too long, or it will become too soggy to take out of the mixture. Flip the bread so that both sides have soaked in the milk mixture. 

  5. Dip the bread into the coconut flakes and flip so that both sides are coated completely in coconut flakes. 

  6. Grease the griddle and turn down the heat to medium.  

  7. Place the slices of french toast on the griddle. Watch the heat carefully and turn it down if necessary as to not burn the french toast. It can burn easily due to the sugar in the coconut. It is better to cook it on low heat for a longer period of time.

  8. After about 2 minutes, flip the slices of french toast and cook for another minute to 2 minutes on the other side.

  9. Remove from the griddle and keep warm in a 200 F oven until you are ready to serve all of the toast. 

  10. Top the warm french toast with maple syrup, butter, and powdered sugar.

Recipe Variations

  • You can add coconut extract into the batter if you have it for some extra coco-nutty flavor, but it is not necessary. 
  • We like to eat the french toast with traditional maple syrup, but you can also make a coconut glaze or use another kind of syrup! It also tastes delicious sprinkled with powdered sugar.