Go Back
Coconut French Toast Recipe
Ben Carraoli

Coconut French Toast Recipe

I recently tried making this coconut French toast, and honestly, it felt like bringing a tropical café right into my kitchen. The crispy coconut coating paired with the soft, custardy bread inside was just irresistible. I loved how simple ingredients turned into something so rich and comforting. The aroma alone made everyone gather around before it was even ready
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 4 slices thick bread preferably brioche or challah – Soft, slightly sweet bread absorbs the custard better and gives a rich texture
  • 2 large eggs – Helps bind everything and creates that creamy custard base
  • ½ cup milk – Adds moisture; whole milk works best for richness
  • ¼ cup coconut milk – Enhances the tropical flavor and makes it extra creamy
  • ¼ cup shredded coconut unsweetened or sweetened – Gives a crispy, textured coating
  • 2 tablespoons sugar – Adds a light sweetness; adjust based on taste
  • 1 teaspoon vanilla extract – Brings warmth and depth of flavor
  • ½ teaspoon cinnamon – Adds subtle spice and enhances the sweetness
  • Pinch of salt – Balances the flavors perfectly
  • 2 tablespoons butter for cooking – Creates a golden, crispy exterior

Method
 

  1. Start by whisking eggs, milk, coconut milk, sugar, vanilla, cinnamon, and salt in a bowl. Make sure everything is well combined and smooth. This mixture will soak into the bread and create that soft, rich texture.
  2. Dip each slice of bread into the custard mixture, ensuring both sides are evenly coated. Let it soak for a few seconds so it absorbs the liquid properly. Then press each slice into shredded coconut for a nice outer layer.
  3. Heat butter in a skillet over medium heat until melted. Place the coated bread slices into the pan and cook until golden brown. Flip carefully and cook the other side until crispy and fully cooked.
  4. Remove from the pan and serve immediately while hot. The outside should be crispy, and the inside soft and fluffy. Add your favorite toppings and enjoy the delicious flavors.

Notes

  • I always use slightly stale bread because it absorbs the custard better without falling apart
  • Don’t rush cooking; I keep the heat medium so the coconut doesn’t burn
  • I like pressing the coconut gently onto the bread for a thicker crust
  • Adding a splash more coconut milk makes the flavor richer
  • I sometimes toast the coconut beforehand for extra crunch