I had a family reunion last summer for a few weeks, and all my family could talk about was having me make my famous Coconut French Toast recipe! So, I wanted to share my recipe again on my blog with some new updated pictures. These little babies are heavenly. Seriously, there are no words that can describe how delicious these are. You have just GOT to try these!
Coconut French Toast Recipe
Now that you’re drooling, let’s make the magic happen!
In a large electric skillet or frying pan, heat about 1/4 inch of vegetable oil over medium heat – if you add a drop of water it should sizzle, then its ready.
Whisk your beaten eggs, sugar, salt, coconut extract, milk, flour, baking powder and 1/4 cup of the unsweetened coconut together in a pie pan or bowl. I personally like to use my shallow Corningware French White casserole dish.
On a separate plate or pie plate, add the sweetened and unsweetened coconut and mix it together.
Quickly dip your bread on both sides in the egg & flour mixture, then dip both sides in coconut. Add them to the skillet and cook until they’re golden brown on both sides; it should take about 1-2 minutes for each side.
You will want to watch these closely – it doesn’t take long for them to burn! When they are done, just remove them from the oil and place on a paper towel.
Add butter + syrup or powdered sugar and cool whip! Golly, these are just perfect. Slightly crispy, yet soft inside and that coconut flavor is amazing!!
Here is a convenient printable recipe card for you! I urge you to make this lovely breakfast for your family this weekend – I promise that they’ll thank you over and over again!
Coconut French Toast
Ingredients
- 2 eggs beaten
- 2 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp coconut extract
- 2 c milk
- 1 c flour
- 2 1/2 tsp baking powder
- in Texas- style toast cut half diagonally normal works but Texas is better
- 1 cup shredded coconut
- 1/2 cup unsweetened coconut
- vegetable oil
Instructions
- In a large skillet or frying pan heat about 1/4 inch of vegetable oil over medium heat. (if you add a drop of water it should sizzle, then its ready).
- Mix your beaten eggs, sugar, salt, coconut extract, milk, flour, baking powder and 1/4 cup of the unsweetened coconut together in a pie pan or bowl.
- On a separate plate or pie plate add the sweetened and unsweetened coconut and mix it together.
- Quickly dip your bread on both sides in the egg/flour mixture, then dip both sides in coconut.
- Add to skillet, cook until it's golden brown on both sides, about 1-2 minutes each side. Watch these closely so they do not burn.
- When they are done, just remove them from the oil and place on a paper towel.
- Add butter + syrup or powdered sugar and cool whip!
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Bev says
I made this recipe and Coconut French Toast was the delicious ever! Thank you for the super recipe. Can’t wait to make more them.
Sabrina says
I made this today for our family Mothers Day brunch and it was spectacular! Even my picky dad went back for seconds and couldn’t stop raving about it! My parents even had me make more for them after dinner so they could heat it up in the morning for breakfast. 🙂 Happy Mothers Day!!
nicole says
want to make this!
Karrie says
Yes, yes you should! Its really yummy. 🙂