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.
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.
- Hawaiian sweet bread – this bread is so nice and soft and soaks up the milk so well
- large eggs – a French toast must, this adds the structure for the liquid base
- coconut milk – this gives the bread a nice
- cinnamon – optional, but adds a little flavor
- vanilla extract
- butter – for cooking the French toast and giving it nice crispy edges
How to make Coconut French Toast?
- Unwrap the bread and set the bread slices out on the counter, or a baking sheet to let them dry out for about an hour. You can also unwrap the bread and leave the package open over night.
- Heat a griddle or large skillet to medium heat.
- In a wide and shallow dish (bigger than the size of a slice of bread ) add the eggs and whisk them up until they are mixed well.
- Then add in the milks and whisk it again. Add in the salt, cinnamon, and vanilla and whisk it all together until it’s well mixed.
- Add about a tablespoon of butter to your preheated griddle and spread it around to cover.
- Dip once slice of bread in the egg mixture, then turn it over to make sure both sides are coated evenly. Lift it out and let any excess drip back into the bowl.
- Then transfer the soaked bread slices to the preheated griddle. And repeat with as many slices as you can fit on the griddle or pan. Let the slices cook for a couple minutes until the bottoms are golden brown, then flip them over and cook the other side.
- Remove from the pan and serve immediately topped with powdered sugar, coconut flakes, and coconut syrup. (Or keep the slices warm stacked on a plate, or in a low temperature oven to serve them all together).
Tips and Tricks:
- Add 1/2 teaspoon to 1 teaspoon of coconut extract to the egg mixture for an even stronger coconut flavor.
- If you can’t find Hawaiian sweet bread, you can use a different type of bread. You can substitute a loaf of brioche, or French bread.
Top your coconut French toast with whatever sounds yummy, but here are some of my favorites.
- coconut syrup (definitely recommend a lot of this 😉 )
- maple syrup (the pure stuff if you have it)
- fresh fruit (banana slices, blueberries, sliced strawberries, pineapple chunks, kiwi, etc.)
- peanut butter
- chopped nuts (pecans, walnuts, cashews, etc.)
This coconut French toast is the perfect recipe for coconut lovers. It’s lightly sweet, soft, with the perfect crispy edges, and so good for breakfast, brunch, or dinner.
More French Toast Recipes:
- Classic French Toast
- S’mores French Toast
- Pumpkin French Toast Casserole
- Brioche French Toast Casserole
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Coconut French Toast
- 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
- 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: