Coconut Crusted French Toast

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Coconut Crusted French Toast-thick and fluffy French toast coated in sweet coconut! This French toast is a real breakfast treat! 

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

Thick slices of French toast with a sweet coconut crust. Coconut lovers will go crazy for this Coconut Crusted French Toast!
5 from 2 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes

Ingredients

  • 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

Instructions

  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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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I had a par of homemade loaf of bread that I couldn’t simply bear to throw it away. I was very lucky to have come across your recipe. I severed it with banana slices but it was delicious!! Thank you for the recipe.

  2. Made this for breakfast today, used Challah bread and milk, added extra extract to account for discrepancies. Had a variation of this on Kauai last weekend. This is a pretty good recipe, my coconut browned too fast on the medium/high heat. I’d recommend watching the coconut very carefully or turning it down a bit to make sure and get the middle cooked. 

  3. 5 stars
    Thank you! Great recipe, especially for coconut lovers. Sweet with nicely balanced flavors, it pairs great with salty bacon. I made this a few times on family vacations over the years, and it always enjoyed. This year, it has been requested for Christmas breakfast.

  4. Your blog is one of my favorites. Today, I was thinking about french toast and saw the coconut flakes sitting out on my counter and thought, “I wonder how coconut french toast would be” and promptly googled it. I was happy to see you had already figured it out for me! Can’t wait to try it!

  5. 5 stars
    Very, very good! I don’t use sweetened coconut, though and it’s plenty sweet enough with maple syrup. I also use full fat coconut milk and it’s delicious!

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