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Coconut Cream French Toast

Okay, you have to trust me on this one—this Coconut Cream French Toast is basically the breakfast version of a tropical vacation. Imagine thick slices of bread soaking up a rich, creamy coconut custard that’s just sweet enough to feel indulgent but not overly sugary. When it hits the pan, the smell alone will have you drooling: warm coconut sweetness mixed with a hint of vanilla, browning to crispy golden perfection. It’s like your regular French toast, but with a fun and flavorful island twist that will wake up your taste buds and make mornings feel extra special. Plus, if you’re anything like me, you’ll appreciate how easy it is to whip up on a lazy weekend, no fancy equipment required.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

4 large eggs
1 cup coconut cream (like the thick part from a can of full-fat coconut milk)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
8 slices thick bread (brioche or challah work beautifully)
2 tablespoons butter or coconut oil (for frying)

For the Sauce / Garnish (if applicable):

Fresh berries or sliced bananas
Toasted shredded coconut
Extra maple syrup for drizzling

How I Make It

Step 1:

In a wide, shallow bowl, whisk together the eggs, coconut cream, maple syrup, vanilla extract, cinnamon, and a pinch of salt. This coconut cream custard has a silky texture and a sweet, subtle fragrance—perfect for soaking your bread.

Step 2:

Place your bread slices in the mixture, letting each one soak for about 20-30 seconds per side. You want them saturated but not falling apart—think sponge, not mush!

Step 3:

Heat a large skillet or griddle over medium heat, then add the butter or coconut oil. Once melted and hot, add the soaked bread slices. Cook each side for about 3-4 minutes, until golden brown and slightly crisp on the edges.

Step 4:

While the toast cooks, you can prepare your garnishes—toast shredded coconut in a dry pan over medium heat until golden, or slice fresh fruit.

Step 5:

As the French toast finishes, set cooked slices on a plate and tent with foil to keep warm if making batches.

Step 6:

Serve warm topped with your favorite fruit, a sprinkle of toasted coconut, and a generous drizzle of maple syrup. The creaminess and crunch combo here is something else!

Variations & Tips

Try swapping coconut cream for half-and-half or heavy cream if you don’t have coconut on hand—though it won’t be quite as tropical.
Add a splash of rum extract for a boozy upside, perfect for weekend brunch.
If your bread is very fresh and soft, freeze it for 30 minutes first to help it soak up the custard without getting soggy.
Use a cast-iron skillet for that extra crispiness on the edges.
Double the batch and keep cooked toast warm in a low oven (200°F) if serving for a crowd.

How I Like to Serve It

This Coconut Cream French Toast is dreamy for a weekend breakfast, especially when paired with freshly brewed coffee or sweet iced tea. I love serving it with tropical fruit like mango or pineapple if I’m feeling fancy, or just a simple banana and a dusting of powdered sugar for an easy treat. It’s also a hit for holiday brunches where you want something a little different yet cozy and familiar.

Notes

Store leftover French toast in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven or skillet to keep the crisp edges.
If you want to make it vegan, swap eggs for a chickpea flour batter and use coconut oil for frying—though texture will shift slightly.

Closing: Once you try this Coconut Cream French Toast, it quickly becomes your go-to for a breakfast that feels all kinds of special without the fuss.

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