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If you’re after something cheery for breakfast that feels like a mini getaway, coconut French toast totally hits the spot. Think coconut milk, coconut extract, and plenty of shredded coconut—it’s like eating on the beach. Whip this up for overnight guests or just treat yourself on a random morning. The outside gets nice and crisp, and the inside stays fluffy and soft.
Luscious Ingredients
- Confectioners sugar, maple syrup, tropical fruit: for topping, grab pineapple, mango, or banana if you can for a juicy sweet bite at the end
- Butter: spreads in the pan to get you that crispy, golden outside—real butter just tastes better
- Sweetened shredded coconut: press onto the bread for sweet crunch all over, moist shreds work better than dry ones
- Pure vanilla extract: brings all the flavors together. Real stuff gives the whole thing a richer scent
- Coconut extract: adds an extra boost of island flavor. Pick one with true coconut essence for that real taste
- Sugar: sweetens the mix just enough. Granulated will blend in quick without lumps
- Unsweetened coconut milk: thicker canned version makes it creamy and full of coconut flavor
- Eggs: hold everything together and make it rich. Super fresh eggs are the way to go
- French bread: get a firm, crusty loaf that’s a little old so it soaks up the custard but doesn’t fall apart
Easy Step Guide
- Serve Right Away:
- Sprinkle warm French toast with powdered sugar and drizzle on maple syrup. Toss on plenty of chopped tropical fruit. Dig in while it’s still hot for the best crunch.
- Fry to Crispy Goodness:
- Butter the hot pan and place on the coated bread. Let it get golden brown without moving it, about two or three minutes per side. Watch closely to keep it from burning and flip just once.
- Press It Into Coconut:
- Lay your soaked bread on the plate of shredded coconut and push down gently to get full coverage, then flip for the other side.
- Dunk the Bread:
- Drop each piece of aged French bread into the custard. Let it rest about fifteen seconds per side so it gets juicy but not soggy.
- Fire Up the Pan:
- Heat a skillet or griddle on medium. You want it just hot enough so a little water dances on top but doesn’t burn your coconut.
- Set Up the Coconut:
- Spread the shredded coconut all over a big plate so you’ll get an even coat and no clumps.
- Mix Up the Custard:
- Beat together eggs, coconut milk, sugar, coconut extract, and vanilla in a bowl until it’s smooth and no egg whites are showing.
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Seriously, seeing people take a bite of the coconut crust with the creamy inside is the best. The toasted shredded coconut is my not-so-secret trick for a burst of scent and crunch. Every time I make this, I’m right back on a sunny island morning.
Storing Leftovers
Got extras Let them cool then put layers of parchment between slices and seal them up in a container. Fridge keeps them good for up to two days. When you’re ready, pop into a toaster oven or skillet so they stay crisp. Skip the microwave or they’ll turn mushy.
Swaps and Changes
No coconut extract Try using a bit more vanilla—the flavor will be softer but still tasty. Need to ditch dairy Keep coconut milk and use coconut oil instead of butter. Can’t get French bread Brioche or challah will make it super rich and tasty too.
How to Serve
Slice up some pineapple, mango, or banana to go with your coconut French toast. For brunch, offer bowls of berry sauce, some crunchy toasted almonds, or a spoonful of whipped cream. It’s awesome paired with iced coffee or a creamy coconut latte.
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Where It Comes From
Inspired by Caribbean mornings where coconut pops up in just about everything. This triple coconut version brings the warm, tropical flavor of real island breakfasts to any table, even if it’s chilly outside.
Frequently Asked Questions
- → Which bread works best?
You'll want day-old French bread. It's kind of drier and sucks up the coconut mix without getting soggy.
- → Can I use lighter coconut milk?
Go for full-fat if you want it creamy. But you can swap in lite coconut milk and it'll still turn out fine—just less rich.
- → How do I keep the toast hot before eating?
Stash cooked toast on a baking pan in a warm oven at 200°F (about 95°C) so it stays cozy until you're eating.
- → What should I put on top?
Dust with powdered sugar, pour maple syrup, and toss on some fresh mango or pineapple—whatever fruit's around.
- → Can I swap out coconut extract?
No coconut extract? Add extra coconut flakes, or a little vanilla, to keep the flavors popping.