Name: Coconut-Crusted French Toast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 loaf thick-cut bread, sliced into ~1-inch slices ((brioche, challah, or Texas toast work best)); 1 cup shredded coconut ((sweetened or unsweetened)); 1/2 cup all-purpose flour ((helps coconut stick and browns evenly)); 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 4 large eggs; 1/2 cup milk ((whole or 2%)); 2 tablespoons sugar ((adjust if using sweetened coconut)); 1 teaspoon vanilla extract; Butter ((for frying)); Maple syrup ((for serving))

I first made this coconut-crusted French toast on a rainy Saturday morning and it instantly felt like a mini vacation — crisp, nutty edges with a tender, custardy center. This version uses shredded coconut pressed onto thick-cut bread for a crunchy exterior that soaks up the vanilla-cinnamon custard beautifully. It’s perfect for lazy weekend brunches, feeding a hungry family, or elevating a simple breakfast into something you’d happily serve guests. If you like coconut in sweet or baked forms, you might also enjoy these 4-ingredient crispy coconut oat cookies for a portable coconut treat.

What makes this recipe special

Coconut crust gives classic French toast a toasty, tropical twist and a welcome textural contrast. Using thick-cut bread keeps the center soft without becoming soggy, while the shredded coconut crisps up in the pan to form a golden, slightly caramelized crust. This recipe is straightforward, uses pantry staples, and scales easily for a crowd.

“My kids declared it better than regular French toast — the coconut made it fun and crunchy.” — a repeat brunch guest

Another bonus: you can make it mostly with ingredients you already keep on hand, and the coconut lets you skip more elaborate toppings if you like.

The cooking process explained

Before you start: expect three short stages — mix, dip, and fry. First you whisk the egg-milk custard and set up a dry coconut-flour mixture. Next, dunk each thick bread slice into the custard, press into the coconut so it adheres, then fry until both sides are deep golden. Total active cook time is about 20–25 minutes for a dozen slices, depending on your skillet size.

Key ingredients

1 loaf thick-cut bread, sliced into ~1-inch slices (brioche, challah, or Texas toast work best)
1 cup shredded coconut (sweetened or unsweetened) — sweetened gives a more dessert-like finish; unsweetened is less sweet and slightly crunchier
1/2 cup all-purpose flour (helps coconut stick and browns evenly)
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 large eggs
1/2 cup milk (whole or 2%)
2 tablespoons sugar (adjust if using sweetened coconut)
1 teaspoon vanilla extract
Butter (for frying)
Maple syrup (for serving)

Substitution notes: Use almond milk for a dairy-free custard (the texture will be slightly thinner). If you prefer gluten-free, swap the flour for a 1:1 gluten-free flour. For a richer custard, replace 1/4 cup milk with cream.

How to prepare it

Gather ingredients and slice the loaf into 1-inch slices. Stacked slices hold their shape and soak evenly.
In a shallow dish, combine shredded coconut, flour, cinnamon, and salt. Mix well and set aside.
In a separate bowl, whisk eggs, milk, sugar, and vanilla until smooth and slightly frothy.
Melt a knob of butter in a skillet over medium heat — you want a steady sizzle but not smoking fat.
Dip one bread slice into the egg mixture, letting excess drip back into the bowl. Immediately press both sides into the coconut mixture to coat.
Place the coated slice in the skillet and cook 3–4 minutes per side, or until deep golden and coconut is toasted. Adjust the heat if the exterior browns too quickly before the center warms.
Transfer cooked slices to a plate and keep warm in a low oven (about 200°F/95°C) while you finish the batch.
Serve warm with butter and maple syrup, or your preferred toppings.

Timing tip: Work in small batches so the skillet stays hot and the coconut crisps rather than steams.

Best ways to enjoy it

Serve this coconut-crusted French toast with a drizzle of real maple syrup and a scatter of fresh berries for brightness. For a more decadent brunch, add a dollop of whipped cream and toasted sliced almonds. If you want a savory-sweet brunch spread, pair it with a simple green salad and a citrusy fruit salad. For a tropical twist, top with grilled pineapple and a squeeze of lime. If you like surf-and-turf contrasts, you can even serve alongside crispy Chinese coconut shrimp for an adventurous brunch board.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Heat slices individually in a 350°F (175°C) oven for 6–8 minutes to re-crisp the coconut, or use a toaster oven. Avoid microwaving if you want to preserve crispness — it will turn the coconut soggy.

Freezer: Flash-freeze cooled slices on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes, flipping halfway through.

Food safety: Keep custard-soaked bread refrigerated if you plan to hold it before frying and discard any custard mixture that’s been sitting out over 2 hours.

Pro chef tips

Use day-old bread or slightly stale slices — they hold up better to the custard and won’t fall apart.
Press the coconut firmly into the custard-coated bread and let it sit a minute before frying so the coating adheres.
Keep the skillet at medium; too hot and the exterior burns before the center warms, too cool and the crust won’t crisp.
For extra crunch, toast the shredded coconut separately in a dry pan until pale gold, then mix with the flour-cinnamon mixture. This adds depth of flavor.
If feeding a crowd, keep finished slices in a single layer on a baking sheet in a warm oven (200°F) — stacking will steam the crust.

Flavor swaps

Chocolate coconut: add 1–2 tablespoons of cocoa powder to the flour-coconut mix and serve with chocolate-hazelnut spread.
Tropical fruit: top with macerated mango and passionfruit for a bright finish.
Nutty crunch: mix finely chopped toasted macadamia nuts into the coconut for island vibes.
Vegan: use a flax or chia egg mixture and plant-based milk; fry in coconut oil for flavor.
Savory-sweet: fold a pinch of cayenne into the coconut for a subtle heat that plays well with maple syrup.

Your questions answered

Q: Can I use regular thin-sliced bread?
A: You can, but thick-cut bread (about 1 inch) is best. Thin slices absorb too much custard and tend to fall apart or become soggy.

Q: Is sweetened or unsweetened coconut better?
A: Both work. Sweetened coconut will make the crust sweeter and more dessert-like; unsweetened gives a cleaner coconut flavor and more control over sweetness via the recipe sugar and syrup.

Q: Can I prepare this ahead of time for a crowd?
A: Yes. You can coat the bread and arrange slices on a baking sheet, cover, and refrigerate up to 2 hours before frying. Alternatively, fully cook and keep warm in a low oven. For large groups, set up an assembly line: one person dips, one presses coconut, another fries.

Q: How do I stop the coconut from falling off while frying?
A: Press the coconut firmly into the custard-dipped bread and let each slice sit 30–60 seconds before frying. A lightly hot skillet helps the coconut adhere quickly when it hits the surface.

Conclusion

This coconut-crusted French toast is a simple way to turn morning into something a bit more special — crunchy, warmly spiced, and satisfying. For a similar take on coconut-battered breakfast treats, see this classic Coconut Crusted French Toast recipe for inspiration. If you want a lighter, coconut-forward French toast variation, this Coconut French Toast post has helpful ideas for tweaks and toppings.