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Dreamy coconut cream pie French toast topped with whipped cream and toasted coconut.

Coconut Cream Pie Inspired French Toast

Dreamy, Coconut Cream Pie French toast is a decadent breakfast mashup of a classic French toast and creamy coconut pie.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 Pieces
Course: Breakfast
Cuisine: French
Calories: 420

Ingredients
  

French Toast:
  • 8 slices Brioche (about 1 loaf) or thick-cut Texas toast
  • 3 large eggs
  • ¾ cup coconut milk canned, full-fat
  • ¼ cup whole milk
  • 2 tablespoon shredded sweetened coconut
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional
  • Pinch of salt
  • Butter for frying
Coconut Cream Topping:
  • ½ cup heavy cream
  • 1 tablespoon powdered sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoon toasted coconut flakes
For Garnish:
  • Extra toasted coconut
  • Drizzle of caramel sauce optional

Equipment

  • 1 Stand Mixer

Method
 

Make the custard:
  1. In a shallow bowl, whisk together eggs, coconut milk, whole milk, shredded coconut, brown sugar, vanilla, almond extract, and salt until smooth.
Toast the coconut:
  1. In a dry skillet over medium heat, toast coconut flakes until lightly golden and fragrant. Set aside. OR buy pre-toasted coconut.
Whip the topping:
  1. 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.
Cook the French toast:
  1. 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.
Assemble and serve:
  1. Plate the French toast, top with a dollop of coconut cream, sprinkle more toasted coconut, and drizzle caramel sauce if desired.

Notes

Recipe Notes

  • Bread choice matters: Use thick slices of day-old brioche, challah, or Texas toast. Slightly stale bread soaks up the custard without becoming mushy.
  • Make-ahead custard: You can whisk together the custard mixture the night before, cover, and refrigerate. Just give it a quick stir before dipping the bread.
  • Dairy-free option: Swap whole milk with almond or oat milk, and use coconut cream instead of heavy cream for the topping.
  • Almond extract tip: A little goes a long way. Start with just a drop or two if you’re unsure—too much can overpower.
  • Toast coconut carefully: It browns quickly. Keep an eye on it and stir constantly for even toasting.
  • Serving for a crowd: Keep cooked slices warm in a 200°F oven on a baking sheet while you prepare the rest.