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!Β 

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 1 vote
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. 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!

  2. 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… πŸ˜‰ )

  3. 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!

  4. 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!

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

  6. We are practically BEGGING Wave to walk by Easter so we can do an egg hunt. Jon’s fave breakfast is french toast, and clearly I love coconut…so maybe we’ll have to make this on Easter… it looks awesome!!

  7. Oh my… this would be very dangerous for me. It looks amazing!

    We drove right through SLC on our way back from Zion. I wish I would have know you lived there! Next time.

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  9. This looks delicious! I would maybe pulse the shredded coconut in a food processor to make for a finer fluffy texture, but I will definitely have to try this.

    Thanks for the idea!

  10. How do you think it would be if I made the mix and dip and coat the bread the night before and let it soak overnight? Then bake it in the am. Any thoughts?

    1. I wouldn’t dip it the night before. You can mix the liquid ingredients together and put that in the fridge and slice your bread and then dip in the morning. I think it would get to soggy in the fridge overnight.

  11. When I worked as a counselor at a Camp Fire Girls camp, over a campfire we made Mock Angelfood Cake by dipping thick slices of french bread into sweetened condensed milk & then into shredded coconut. I sort of think we grilled it on sticks, but that must’ve been too messy. Nowadays I’d cook it on a griddle (inside, on a stove, of course). It tasted just like angelfood cake! Give it a try.

  12. I made the french toast this morning for Easter and my husband said it was the best french toast I’ve ever made – thank you!! We’ll definitely make it again! πŸ™‚

  13. I’ve never had coconut french toast before, but this looks so amazing I know I’m going to have to try it! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

  14. made those last week, for my hubbieΒ΄s birthday(along with the cinnamon streusel pancakes and a bunch of other stuff πŸ™‚ and needless to say,they were A-W-E-S-O-M-E !!we both loved them!!thanks a lot!!!
    p.s.your adorable little caleb ist exactly a week older than our little max πŸ™‚

  15. I just made this for Saturday morning breakfast. The toddlers would eat it, but that left more for me and my husband. We loved it.

  16. I just made this for breakfast sans the coconut extract and it was amazing! Could you recommend a coconut extract brand? I googled it was a bit overwhelmed by all the choices! Penzeys is my go-to for spices and extracts, but they don’t have coconut. Thanks!

  17. This has become our favorite french toast! My husband doesn’t like flake coconut, so I cook some slices with and some without. It’s great either way! Thanks for the great recipe.

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  19. 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.

  20. 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.Β 


  21. 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.

  22. 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!

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