There are some mornings when plain scrambled eggs just won’t cut it. You want something indulgent—something that feels like brunch at a little café, but made right at home in your kitchen. That’s exactly where this Coconut Cream Pie–Inspired French Toast comes in.
Imagine all the flavors of a classic coconut cream pie—velvety custard, whipped cream, and toasted coconut—layered onto golden, buttery slices of French toast. It’s tropical, decadent, and yet surprisingly easy to whip up with ingredients you probably already have on hand.
This recipe was born out of my love for both coconut cream pie and lazy Saturday breakfasts. One weekend, I wanted dessert for breakfast (as one does), and this was the happy compromise. The coconut custard soak gives the bread a rich, creamy base, while the homemade coconut cream topping takes it over the edge. Add a little drizzle of caramel, and suddenly your kitchen feels like a brunch spot in paradise.
Jump to:
Why You’ll Love This Coconut Cream Pie French Toast
- Dessert meets breakfast – It’s essentially pie for breakfast, but in a socially acceptable way.
- Creamy coconut flavor – Both the custard soak and the topping are loaded with coconut.
- Crisp and custardy texture – The bread gets golden on the outside and soft on the inside.
- Café-worthy presentation – A dollop of whipped coconut cream and a sprinkle of toasted coconut make it look stunning.
- Customizable – Add caramel, chocolate drizzle, or even pineapple for a tropical twist.
Ingredients
Let’s take a closer look at what makes this recipe special:
- Thick-cut bread (Texas toast or brioche): The heart of any good French toast. Thick slices soak up the custard without falling apart. Brioche adds a buttery richness.
- Eggs: They bind the custard together and give that signature creamy texture.
- Coconut milk (full-fat): Adds deep coconut flavor and richness, just like pie filling.
- Whole milk: Lightens the custard a bit so it doesn’t get too heavy.
- Shredded sweetened coconut: Boosts the coconut flavor and adds a little sweetness and texture.
- Brown sugar: Gives a caramelized depth to the custard soak.
- Vanilla extract: Warm, sweet undertones.
- Almond extract (optional): A tiny splash makes the coconut pop even more—it’s a secret trick.
- Salt: Balances sweetness.
- Butter: For that golden, crisp fry.
- Heavy cream + powdered sugar: Whipped into a soft, fluffy topping.
- Toasted coconut flakes: Nutty, crunchy, and so aromatic—these are your garnish hero.
- Caramel drizzle (optional): Because who says no to caramel?
Instructions
- Step 1: Whisk together the custard in preparation for dipping.
- Step 2: Dip each bread slice into the custard, letting each side soak for 20 seconds.
- Step 3: Cook each slice 2-3 minutes per side, until toasted golden brown.
- Step 4: Whip the topping and dollop on top of cooked French toast.
Step-by-Step Tips for Success
- Use the right bread – Day-old brioche or Texas toast works best. Slightly stale bread absorbs the custard without turning soggy.
- Don’t rush the soak – Give each slice a good 15–20 seconds per side in the custard so the flavor penetrates all the way through.
- Keep the skillet at medium heat – Too hot and the outside will burn before the inside cooks. Too low and it won’t crisp. Medium is the sweet spot.
- Toast your coconut carefully – It goes from golden to burnt fast! Stir often and pull it off the heat as soon as it’s lightly golden.
- Chill the bowl for whipping cream – Cold bowls and cold beaters = faster whipped cream with better texture.
- Serve right away – French toast is best hot off the griddle with that cool, creamy topping added at the last minute.
Variations to Try
- Chocolate drizzle: Swap caramel for a melted chocolate drizzle for a Mounds-bar vibe.
- Tropical upgrade: Add sliced bananas, pineapple, or mango on top.
- Nutty crunch: Sprinkle chopped macadamia nuts or almonds with the toasted coconut.
- Dairy-free: Use coconut cream instead of heavy cream for the topping and swap whole milk with almond or oat milk.
Serving Suggestions
This French toast is already indulgent, but if you’re making a full brunch spread, it pairs beautifully with:
- Fresh fruit salad (pineapple, kiwi, mango for a tropical theme)
- Crispy bacon or salty breakfast sausage for contrast
- A strong cup of coffee or a sweet coconut latte
- Sparkling mimosas or pineapple juice spritzers for a festive morning
Storage & Make-Ahead Tips
- Leftover French toast: Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to keep it crispy.
- Custard mixture: Can be made the night before and kept covered in the fridge.
- Whipped cream topping: Best made fresh, but you can whip it a few hours in advance and keep chilled.
FAQs
Can I use regular sandwich bread?
You can, but it won’t hold up as well or feel as luxurious. Thick bread makes all the difference here.
Can I make this dairy-free?
Yes! Use full-fat coconut cream for both the custard and the topping, and swap whole milk with almond or oat milk.
Do I have to use almond extract?
Nope—it’s optional. But if you have it, even just a few drops add a bakery-style depth that enhances the coconut flavor.
What’s the best way to toast coconut?
Use a dry skillet on medium heat and stir constantly. It only takes 2–3 minutes to turn golden and fragrant.
Why This Recipe Works
This Toasted Coconut French Toast succeeds because every element is built for flavor and texture. Full-fat coconut milk blended with whole milk creates a custard that’s rich without being overly heavy, allowing the bread to soak evenly while still holding its structure. Using thick-cut brioche or Texas toast ensures the inside stays soft and custardy while the outside cooks up beautifully golden and crisp.
Shredded coconut in the custard adds subtle sweetness and texture, while a touch of brown sugar enhances caramelization on the skillet. Toasting the coconut separately concentrates its flavor and adds contrast, keeping it crisp rather than soggy. Finally, the lightly sweetened coconut cream topping adds richness and balance, tying everything together without overpowering the toast itself. The result is French toast that’s indulgent, aromatic, and perfectly textured from the first bite to the last.
Final Thoughts
This Toasted Coconut French Toast is one of those recipes that turns an ordinary morning into something that feels slow, special, and a little indulgent. The coconut-infused custard, crisp golden edges, and soft, custardy center strike that perfect balance between comforting and elevated. Finished with fluffy coconut cream and toasted coconut, every bite feels rich without being heavy.
It’s the kind of recipe that works just as beautifully for a relaxed weekend breakfast as it does for brunch guests or holiday mornings. Simple ingredients, big flavor, and that unmistakable bakery-style finish—this is one you’ll find yourself coming back to whenever you want breakfast to feel like a treat.
Love Breakfast?! Try some of my breakfast favorites:
Soft & Fluffy Sourdough Discard Cinnamon Rolls
Crispy Sourdough Discard Waffles
Double Chocolate Sourdough Discard Pancakes
Toasted Coconut French Toast with Coconut Cream
Ingredients
Equipment
Method
- In a shallow bowl, whisk together eggs, coconut milk, whole milk, shredded coconut, brown sugar, vanilla, almond extract, and salt until smooth.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in 2 tablespoons of toasted coconut. Refrigerate until serving.
- Heat a skillet or griddle over medium heat and melt butter. Dip each bread slice into custard, letting it soak 20 seconds per side. Cook 2–3 minutes per side until golden and crisp.
- Plate the French toast, top with a dollop of coconut cream, sprinkle more toasted coconut, and drizzle caramel sauce if desired.
Notes
- Bread matters: Thick-cut brioche or Texas toast works best here. Slightly stale bread absorbs the coconut custard without falling apart and gives you that crisp exterior with a soft center.
- Coconut milk tip: Use full-fat canned coconut milk for the richest flavor and creamiest texture. Shake the can well before measuring.
- Don’t oversoak: About 20 seconds per side is plenty. Too long and the bread can become soggy instead of custardy.
- Heat control: Cook over medium heat so the French toast cooks through without burning. Coconut milk browns a bit faster than regular milk
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