Coconut French Toast

No ratings yet

This Coconut French Toast Recipe is the best! It has a smooth sweet coconut flavor and aroma that will fill your whole kitchen.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 254kcal

First, add the eggs to a big bowl and beat them. Then add coconut cream, coconut milk, vanilla extract, cinnamon, and salt. Mix until you notice that the cinnamon is all combined.
Preheat your griddle to 375°F or medium-high if using a pan. Once the griddle or pan is hot, add the butter.
Dip each bread into the egg mixture on both sides. Do this until you notice that all the bread is covered with the mixture and it looks moist. (*See notes on bread for preferred texture).
Place the bread on your pan and cook for 2 minutes on each side. If you want to caramelize more the bottom of the bread, you can leave it on the heat a little bit longer.
Remove the breads into your serving dish. Serve with syrup or toppings of choice. Buen provecho!

Bread texture note- If you like your French toast to be on the firmer side, toast the bread before dipping it in custard. You need to toast the bread until it has a very light brown color. This will help with having an all-around firm French toast.
Milk- The best milk to use is canned coconut milk of good quality. Not all of the coconut canned milks are good. I like using the brands Goya, Thai Kitchen, and Great Value from Walmart.
Bread- I usually used just plain white slices of bread. But you can use brioche, cinnamon bread, or any thick bread you like.
Make ahead- You can make the egg mixture 2 days ahead and just use it as normal. But you can also make the mixture and add all your bread to it, and just leave it soaking overnight. Then you just bake.
Toppings- As far as the toppings go, a good maple syrup is all I like to do, but powdered sugar is amazing. You can also serve with coconut flakes, fruits, or nuts.
Freeze- You have to let the French toast completely cool, preferably in a rack so the steam won't make them soggy. Then store in a bowl with a lid or freezer bag.