Looking to add a tropical twist to your weekend brunch? Our easy-to-follow Coconut French Toast recipe is exactly what you need! It’s an exquisite blend of crisp, golden-brown toast doused in rich, creamy coconut custard with a hint of flaky coconut. This isn’t just breakfast – it’s a tropical adventure. Save this recipe now and watch your brunches transform into tropical getaways.
Coconut French Toast made with coconut milk is a perfect breakfast treat for any occasion, especially when you want to add a tropical twist to your morning meal.
This recipe will surely transport you to the beaches of Cancun, Mexico, with its coconutty flavor and fluffy texture.
Whether you are hosting a summer brunch, celebrating a special occasion, or simply looking for a tasty breakfast dish, this Coconut Milk French Toast will not disappoint.
It’s easy to make and can be prepared in advance, making it a convenient option for busy mornings.
To make the most out of this tropical breakfast dish, consider serving it with a variety of fresh tropical fruits such as mango, papaya, and pineapple.
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Save this Coconut French Toast recipe to your Tropical Breakfast board on Pinterest.
Coconut French Toast
Ingredients
- 8 slices Texas Toast-style bread
- 4 large eggs
- 2 tsp granulated sugar
- 1 cup unsweetened coconut milk canned
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut flakes
Instructions
- Preheat the griddle or skillet to medium-low heat.
- In a medium bowl, whisk eggs with sugar until light and foamy. Whisk in coconut milk, coconut extract, and vanilla extract. Stir in coconut flakes.
- Pour the mixture into an 8×8-inch or larger container. Dip each slice of bread into the coconut mixture. Let the bread soak in the coconut mixture for 15 seconds then flip and allow the other side to soak 15 seconds.
- Immediately transfer bread slices to the preheated pan.
- Cook 1-2 minutes on each slide until the bread is light brown and the coconut is toasty. Watch the coconut carefully and adjust the cooking temperature as necessary to make sure the coconut doesn't get too brown.
- Serve with maple syrup or syrup of your choice.