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Toasted coconut French toast topped with whipped cream and caramel drizzle on a white plate.
Summer Dempsey

Toasted Coconut French Toast with Coconut Cream

Golden, coconut-infused French toast with a creamy whipped coconut topping—crispy edges, rich flavor, and the perfect brunch-worthy treat.
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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.
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

  • Bread matters: Brioche gives the richest, soft-center texture, but thick Texas toast works well for a sturdier bite. Slightly stale bread absorbs the custard best without getting soggy.
  • Don’t skip the soak: Letting the bread sit in the custard for about 20 seconds per side ensures a creamy interior and full coconut flavor.
  • Control the heat: Cook over medium heat so the outside gets golden and crisp without burning before the inside sets.
  • Use full-fat coconut milk: This gives the best flavor and richness—light coconut milk will make the custard thinner and less flavorful.
  • Chill your bowl for the topping: Cold tools help the whipped coconut cream come together faster and hold its shape better.