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Thick slices of golden toasted coconut French toast topped with coconut whipped cream, toasted coconut flakes, and caramel drizzle.
Summer Dempsey

Toasted Coconut French Toast with Coconut Cream

Golden, custardy Toasted Coconut French Toast made with coconut milk, thick-cut bread, and a lightly sweet coconut cream topping. Each slice cooks up crisp on the outside, soft and fluffy inside, with toasted coconut adding warm, nutty flavor in every bite.
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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: 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