A taste of the islands with sweet coconut French toast garnished with coconut flakes and powdered sugar served with sweet coconut syrup.
Aloha! (Now it is your turn) After an adventure filled, breathtaking experience along with eating way too much week in Kauai, I have settled back into routine life at home here in Fallbrook, California. Along with a slight tan, lots of pictures, a few souvenirs, and once in a life time memories I also brought home some fabulous ideas for food recipes that I can’t wait to share with you. Today’s Coconut French Toast is just one of those recipes.
Pin this coconut french toast for later!
We stayed in Kapa’a while in Kauai and there is a quaint little restaurant called Kountry Kitchen. It is known for their macadamia nut and banana pancakes, which are terrific, but I ordered the coconut French toast. I am so glad I did. It was everything a coconut lover would want in a French toast; sweet Hawaiian bread, coconut flakes, and coconut syrup. YUM! And I just figured I could recreate that Hawaiian taste for you right here. (Although I did bring home a bottle of coconut syrup, you can purchase it through World Market or make your own.)
So let’s get cooking and bring that Hawaiian flare right into your own home.
Coconut French Toast
Ingredients
- 10 slices Hawaiian Sweet Bread
- 4 eggs
- 1/2 cup coconut milk
- 1/4 cup milk
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- Coconut Syrup
- coconut flakes
- powdered sugar
- butter
Instructions
- Set your bread slices out for an hour or so to dry them out slightly
- Heat a griddle or frying pan to medium
- In a short/ low edged bowl/container (wide enough to fit a whole slice of bread in) whisk 4 eggs until they are completely mix together
- Add the milks, whisk.
- Add the salt, cinnamon, and vanilla and whisk together until everything is mixed completely
- Melt 1 to 2 TBS of butter on your griddle and spread to cover the whole top
- Dip (dunk) 1 slice of bread in the egg/milk mixture, turn over and repeat
- Lay it on the griddle and continue with the same dip/dunk of bread until you fill your griddle with the amount of slices that will lay flat
- Let cook for a couple of minutes, check and if it is browned, flip over and let brown on the other side.
- Once it is fully cooked remove from griddle and keep warm while you cook all the rest of the coconut French Toast
- Serve with garnishes of powdered sugar and coconut flakes
- Pour (drown liberally) with coconut syrup
Yes, you just might be saying “mahalo” to me about right now.
I think you’ll like these other breakfast recipes too:
Greek Yogurt Blueberry Pancakes
Devon says
I just came back from Kauai a few weeks ago. I’ve been telling everyone about the coconut french toast from the Kountry Kitchen (which is amazing!) and I can’t wait to try this recipe! Mahalo
Aimee says
Hope you’ll try it!!
Marci says
This sounds delicious.
Just a friendly correction: It’s “Mahalo,” not “Mahola.”
Ellen says
Ha ha, thanks! Apparently I don’t know Hawaiian. I will correct it.
Karen Johnson says
In the recipe for the Coconut French Toast, would the Coconut milk be in the carton, found in the refridgerated section of the grocery store, (with the other milks) or would it be the canned coconut milk, found on the shelf?
Ellen says
I used the canned coconut from the grocery shelf. Make sure it is the milk and not coconut water.
Kelly - Life Made Sweeter says
This sounds like the perfect breakfast! I adore anything with coconut! Love the coconut syrup too!