Coconut Crusted Hawaiian French Toast: Brunch That Hits Different

Imagine French toast that went on vacation and came back with a tan, a lei, and a glow-up. This is that.

Thick slices, golden and crunchy with coconut, drenched in pineapple syrup and a whisper of lime—aka the kind of breakfast that makes your regular toast look embarrassed.

It’s fast, loud, tropical, and ridiculously satisfying without trying too hard. If you want a brunch that feels like a poolside party (minus the sunscreen), this is your move.

Why This Recipe Works

This French toast hits you with contrast: crispy coconut crust outside, custardy center inside. Hawaiian bread (or challah) is naturally enriched and slightly sweet, so it soaks the custard without falling apart—unlike your basic sandwich loaf.

A touch of coconut milk in the batter deepens the flavor and gives a velvety finish. The pineapple-lime syrup cuts through richness with bright acidity, so every bite stays exciting instead of heavy.

And the shredded coconut toasts as it cooks, giving you that irresistible nutty, beachy aroma—good luck not hovering over the pan.

Coconut Crusted Hawaiian French Toast: Brunch That Hits Different

Recipe by Wendy CarterCourse: Breakfast

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

420

kcal

All You’ll Need

• Bread: 8 slices Hawaiian sweet bread (1-inch thick) or challah

• Eggs: 4 large

• Dairy/Coconut: 1/2 cup whole milk, 1/2 cup canned coconut milk (well stirred)

• Flavor: 2 tsp vanilla extract, 1 tsp coconut extract (optional but clutch), 1/2 tsp ground cinnamon, pinch of salt

• Sweetener: 2 tbsp granulated sugar (or coconut sugar)

• Coconut Crust: 1 1/2 cups unsweetened shredded coconut

• For Cooking: 2–3 tbsp butter plus 1 tbsp neutral oil

• Pineapple–Lime Syrup: 1 cup pineapple juice, 2 tbsp maple syrup or honey, zest of 1 lime, 1 tbsp fresh lime juice, pinch of salt

• Optional Toppings: Toasted macadamias, sliced banana, fresh pineapple, sprinkle of flaky salt

How to Make It – Instructions

• Prep the bread: If the bread is very fresh, let slices sit out for 20–30 minutes to dry slightly. Drier bread = better soak without sogginess.
• Whisk the custard: In a shallow dish, whisk eggs, whole milk, coconut milk, vanilla, coconut extract, cinnamon, sugar, and salt until smooth.
• Set up the crust station: Spread shredded coconut in a second shallow dish or rimmed sheet pan.
• Soak and crust: Dip each slice in the custard for 10–15 seconds per side. Let excess drip, then press into the shredded coconut to coat both sides evenly. Don’t skimp—this is your crunch factor.
• Make the syrup: In a small saucepan over medium heat, combine pineapple juice, maple syrup, lime zest, lime juice, and a pinch of salt. Simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Keep warm.
• Heat the pan: Preheat a large nonstick or cast-iron skillet over medium. Add 1 tbsp butter and a little oil to prevent burning.
• Cook the toast: Add 2–3 slices at a time. Cook 3–4 minutes per side until golden-brown and the coconut is toasted. Adjust heat if coconut browns too fast. Add more butter/oil between batches.
• Finish and serve: Plate hot, drizzle with pineapple–lime syrup, and top with banana, pineapple, or chopped macadamias. A tiny pinch of flaky salt on top makes flavors pop.

Storage Made Simple

• Fridge: Cool completely. Store in an airtight container for up to 3 days.
• Freezer: Freeze slices on a sheet pan, then store in bags up to 2 months. Reheat from frozen.
• Reheat: Toaster oven or air fryer at 350°F for 5–7 minutes; keeps the crust crispy.
  

  Microwave only if you like a softer texture (no judgment, but also…why?).

• Syrup: Refrigerate up to 1 week. Warm gently before serving.

Better-for-You Benefits

• Balanced energy: Protein from eggs plus carbs from bread gives staying power—no 10 a.m. crash.
• Healthy fats: Coconut provides medium-chain triglycerides, which are quickly used for energy, IMO a nice perk for brunch.
• Lower sugar control: The pineapple-lime syrup is fruit-forward, so you can use less without losing flavor.
• Fiber boost: Unsweetened shredded coconut adds a touch of fiber and satisfying crunch.

Nutrition Stats

Approximate per serving (2 slices + syrup):

• Calories: ~420;
• Protein: 12g;
• Carbs: 47g;
• Total Fat: 20g;
• Saturated Fat: 12g;
• Fiber: 4g;
• Sugars: 18g;
• Sodium: 280mg.

Values will vary based on bread and toppings (macadamias will increase fats; extra syrup boosts sugars).

Things to Be Careful About

• Burning the coconut: It toasts fast.
  

  Keep heat at medium and watch the first batch to calibrate.

• Soggy centers: Over-soaking or super fresh bread can get mushy. Dry slices slightly and stick to brief dips.
• Thin syrup: If your syrup looks watery, simmer longer. It should lightly coat a spoon.
• Flavor overload: Coconut extract is potent.
  

  Stick to 1 tsp max or it turns perfume-y.

• Allergens: Contains eggs, dairy, and coconut; optional nuts for topping. Adjust as needed.

Easy Swaps & Alternatives

• Dairy-free: Use full coconut milk or almond milk in place of whole milk, and cook with coconut oil instead of butter.
• Gluten-free: Use a sturdy gluten-free brioche-style loaf.
• No pineapple juice: Sub orange-mango or passion fruit juice; keep the lime for acidity.
• No coconut extract: Add extra vanilla and a touch more coconut milk.
• Lower sugar: Reduce sugar in custard to 1 tbsp and use the syrup sparingly. Fresh fruit can carry the sweetness.
• Extra protein: Serve with Greek yogurt on the side or add a scoop of vanilla protein to the custard and whisk well.

FAQ

Can I bake this instead of pan-frying?

Yes.

Arrange crusted slices on a greased parchment-lined sheet, spritz lightly with oil, and bake at 400°F for 12–15 minutes, flipping once. Texture is slightly less crispy than pan-fried but still solid, especially if you finish under the broiler for 1 minute.

What’s the best bread if I can’t find Hawaiian?

Challah or brioche is ideal. Choose a loaf you can slice thick so it soaks custard without collapsing.

Day-old bread works best.

How do I keep batches warm while I finish cooking?

Place cooked slices on a wire rack set over a sheet pan in a 250°F oven. The rack keeps the crust from steaming and going limp. FYI, stacking is the enemy of crispiness.

Can I make the custard ahead?

Yes.

Mix and refrigerate up to 24 hours. Whisk before using, since cinnamon can float and coconut milk can separate.

What if I only have sweetened shredded coconut?

It works, but it browns faster and makes the dish sweeter. Lower the heat slightly and reduce sugar in the custard by half.

Do I need the lime in the syrup?

Highly recommended.

The acidity balances richness and lifts the pineapple flavor. Without it, the dish skews sweet and flat.

Bringing It All Together

This Coconut Crusted Hawaiian French Toast brings max-level crunch, creamy center, and a tropical kick that feels like vacation at your kitchen table.

It’s simple enough for a weekday treat, flashy enough for brunch flexing, and customizable to your vibe.

Keep the heat moderate, don’t drown the bread, and let the lime do the heavy lifting. One plate in, and you’ll understand why your toaster is suddenly on sabbatical.