Two Peas and Their Pod

Coconut Crusted French Toast

We don’t have any big plans for Easter this year. We are not traveling and unfortunately our families aren’t coming to visit. Caleb is still a little too young for Easter candy and egg hunts, so we will probably just go to church and make a special Easter brunch. I love all breakfast and brunch foods, but French Toast is probably my favorite. I’ve already requested Josh’s special Coconut Crusted French Toast for our Easter brunch on Sunday. It is fabulous and perfect for this time of year.

Josh dunks thick French bread into a mixture of eggs, coconut milk, coconut extract, and a splash of vanilla. Next, he dips the bread into shredded coconut and places it on a hot griddle. The coconut gives the French toast a sweet crust that compliments the coconut drenched bread. Coconut lovers will go crazy for this French toast! We like to serve it with butter, pure maple syrup, and fresh strawberries.

If you are a French toast and coconut fan, you will love this Coconut Crusted French Toast. It is a great recipe for Spring and would be a perfect addition to your Easter brunch menu. I know it is going to be the highlight of my Easter morning!

Coconut Crusted French Toast

Yield: Serves 2-3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Thick slices of French toast with a sweet coconut crust. Coconut lovers will go crazy for this Coconut Crusted French Toast!


3 large eggs
3/4 cup lite coconut milk
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded sweetened coconut
6 slices of French bread, cut into 1/2 inch slices
Butter, maple syurp, and strawberries-for serving, if desired


1. In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt. Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

2. Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.

3. Serve with butter, pure maple syrup, and/or strawberries.

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108 Responses to “Coconut Crusted French Toast”

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  1. Kathryn — April 4, 2012 @ 5:03 am

    Oh this sounds delicious and a really unusual take on French toast!

  2. Blog is the New Black — April 4, 2012 @ 5:13 am

    I ADORE coconut! YUM!

  3. Erica — April 4, 2012 @ 5:47 am

    What a great, easy idea with tons of flavor!! Perfect easter treat

  4. Nicole, RD — April 4, 2012 @ 6:48 am

    We don’t have plans for Easter, either. But I think I’m going to make this French toast my plan :) YUM!

  5. Now this just sounds awesome! Love this idea!

  6. I should never read your blog first thing in the morning when I am already starving. :) This French Toast looks truly amazing.

  7. Oh that sounds so good, really something I need right now!

  8. heather — April 4, 2012 @ 8:28 am

    Ooh, this is a home-run! Love.

  9. krysten — April 4, 2012 @ 8:35 am

    Yum! I can’t wait to try this the next time my husband is out of town. Can you believe he doesn’t like coconut? I know, he is crazy.

  10. Mmm this looks delish! I have unsweetened coconut flakes. If I added a little bit of sugar would it be an OK substitute?

    • Two Peas replied: — April 4th, 2012 @ 9:03 am

      Yes, that should work just fine. Enjoy!

  11. Meghan — April 4, 2012 @ 8:42 am

    That golden color on the coconut is perfect! Looks delish!

  12. kelley — April 4, 2012 @ 8:46 am

    I’m dying righting now! Pete and I both LOVE coconut and I’ve never thought to coat it in coconut- what a great idea!

  13. Alessandra — April 4, 2012 @ 8:53 am

    You have just helped me start off my morning on an excited note! I am going to make this for my guests on Easter for sure!!! Thanks so much for sharing it looks amazing!

  14. Brian @ A Thought For Food — April 4, 2012 @ 9:05 am

    That crust is marvelous! I could just eat the coconut… but the bread is an added bonus here.

  15. Jeanine — April 4, 2012 @ 9:07 am

    yum! I’m going to make this!

  16. Audra@The-Baker-Chick — April 4, 2012 @ 9:11 am

    Maria this looks amazing! I adore anything coconut so I know that I would go crazy for these.

  17. shelly (cookies and cups) — April 4, 2012 @ 9:19 am

    This is good. Maybe too good. I cannot wait to make this!

  18. Sounds perfect! Love coocnut french toast!

  19. Cookbook Queen — April 4, 2012 @ 10:01 am

    I am so LOVING this idea for Easter Breakfast!! The only thing that would make it better is if you’d come make it for me!! (I’ll even volunteer to hold Caleb while you cook… 😉 )

    • Two Peas replied: — April 4th, 2012 @ 11:24 am


  20. Perfect idea for Easter and Mother’s Day too!

  21. Lauren — April 4, 2012 @ 10:10 am

    How yummy!! This looks so springy! I love it!

  22. Greta @ Staying Lost — April 4, 2012 @ 10:18 am

    Wow. I’d like a heaping plate of that right now! I think it will go on my Easter breakfast menu. Surely I can justify that much coconut once each year. :)

  23. Lori @ RecipeGirl — April 4, 2012 @ 10:19 am

    Love this !!! French toast sounds really great w/ coconut!

  24. Jenny Flake — April 4, 2012 @ 10:20 am

    I could eat French Toast every day and be so happy! Yours looks fabulous :)

  25. Amanda — April 4, 2012 @ 10:34 am

    This looks and sounds amazing. How brilliant!! I cant wait to make it!

  26. Julia {The Roasted Root} — April 4, 2012 @ 10:42 am

    Well by golly, just when I thought I had Easter Brunch all figured out, you threw me a curve ball with this awesome French toast recipe! It looks flavorful, crispy yet soft and my guests would adore it!

  27. oh. my. goodness. I want this for breakfast, then again for dinner!

  28. French toast is one of my favorite breakfasts! What a great twist to make it even better!

  29. Averie @ Averie Cooks — April 4, 2012 @ 10:58 am

    Loving these because I am so into coconut lately. I put it in EVERYTHING! This would be one more way…perfect, Maria!

  30. melissa — April 4, 2012 @ 11:10 am

    how do you figure out calories in your foods?

    • Two Peas replied: — April 4th, 2012 @ 11:23 am

      I don’t do nutritional information for our recipes. Sorry!

  31. Chelsea — April 4, 2012 @ 11:16 am

    Yes! Another use for the coconut extract I bought yesterday to make your coconut lime cupcakes:)

    PS- is coconut milk canned or is it in the refrigerated section with soy milk? Thanks!

    • Two Peas replied: — April 4th, 2012 @ 11:22 am

      We used canned lite coconut milk, but I am sure you could use the other variety as well! Enjoy!

  32. Emilie — April 4, 2012 @ 11:54 am

    Holy YUM! I never thought to combine these two, can’t wait to try it!

  33. Heather (Heather's Dish) — April 4, 2012 @ 12:05 pm

    french toast is a big fave around our house…nate will be SO excited this weekend :)

  34. lizzie — April 4, 2012 @ 12:21 pm

    oh my…. after reading this post, tonight just may become a breakfast for dinner night!

  35. Janelle — April 4, 2012 @ 12:24 pm

    This is the most brilliant recipe idea! Why have I never thought of combining those two loves??? :)

  36. Kelly — April 4, 2012 @ 12:40 pm

    I love that you used coconut in three forms. Such a great way to boost the flavor.

  37. Emmanuelle — April 4, 2012 @ 12:45 pm

    I use to prepare these toasts for my husband with slices of lightly dry bread (well, french bread of course!!) dipped in a blend of milk, beaten eggs and sugar… It was his favourite afternoon treat when he was a kid… and it still is as a grown-up! Never thought of adding coconut milk or grated coconut, but I will next time, for sure! Thanks for the idea!

  38. Cat Davis — April 4, 2012 @ 12:52 pm

    Mmmm I have a little thing for shredded coconut lately. I think I may just have to make these this weekend.

  39. Amanda — April 4, 2012 @ 1:08 pm

    This looks so good. I think I will use challah bread versus french toast. Perfect for a rainy Easter morning.

  40. Caroline @ Pink Basil — April 4, 2012 @ 1:30 pm

    Oh my holy goodness! There are no words to describe how yummy this looks!! Love it :)

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