Coconut French Toast

Cream of coconut gives this breakfast or brunch recipe a tropical flair. Skip the syrup and top each serving with toasted coconut and confectioner's sugar.

Coconut French Toast
Servings: 8 Prep 10 mins Cook 250°F 4 mins


  • 2 large egg whites
  • 1 large egg
  • 1/2 cup cream of coconut
  • 1 12 ounce small (12-inch)French bread loaf, cut into 3/4-inch thick slices (about 16)
  • 3/4 cup sweetened flaked coconut, toasted
  • Confectioners' sugar, optional
  • Fresh berries, mango slices, or pineapple cubes, optional

Make It

1. Preheat the oven to 250 degrees F. Place a baking sheet in the oven.

2. Combine egg whites, egg, and cream of coconut in large bowl and whisk until smooth. Place the egg mixture in a large shallow dish and dip in bread slices in batches. Turn to coat.

3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add bread slices to skillet in batches and cook, turning once, 2 to 3 minutes on each side, or until lightly browned. Place toast on baking sheet in oven to keep warm and repeat procedure with remaining bread slices

4. Top each serving with 1/2 tablespoon of the toasted coconut and sprinkle with confectioners' sugar, if desired. Serve toast with fresh fruit, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 198, Fat, total (g): 7, chol. (mg): 27, sat. fat (g): 5, carb. (g): 27, fiber (g): 2, pro. (g): 6, sodium (mg): 308, Percent Daily Values are based on a 2,000 calorie diet.