Coconut Crunch French Toast

Three slices of coconut crunch french toast served on a plate with fresh raspberries and maple syrup. A bite is removed to show the amazing souffle texture!

5 from 1 review

This gluten-free, dairy-free coconut french toast recipe is a wonderful way to try new flavors and ingredients. It's a truly unique recipe with crunchy coconut and a rich, souffle-like texture on the inside and crispy crust on the outside. 


Units Scale

French Toast

  • 2 eggs
  • 1 cup full fat coconut milk, liquid but not hot enough to cook the egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 to 10 slices of slightly stale bread, depending on size
  • Coconut oil for frying
  • Maple syrup for serving

Coconut Crunch

  • 2/3 cup unsweetened shredded coconut
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons coconut oil


  1. Prep: Preheat the oven to 375° F.
  2. Make the egg mixture. Whisk the eggs, coconut milk, honey, vanilla, cinnamon, and salt together in a medium mixing bowl or baking dish.
  3. Soak the Bread: Soak the slices of bread in the egg mixture for 30 seconds on each side. 
  4. Fry one side: Heat some coconut oil in a pan on medium low heat. Add soaked bread slices to the pan, leaving just a bit of room between the pieces. Allow them to cook undisturbed for two minutes on one side.
  5. Flip onto a baking sheet: Flip each piece onto a metal baking sheet with the uncooked side down. Leave a little room between the pieces so the edges cook through.
  6. Coconut Crunch: Combine the coconut crunch ingredients in a bowl Sprinkle 1 rounded tablespoon of coconut crunch mixture onto each slice and spread evenly across the top.
  7. Bake: Bake on the middle oven rack for 5 to 7 minutes, or until the crisp is golden brown.
  8. Serve with toppings: Serve with maple syrup, dairy free whipped cream, and fresh berries!


Baking the French toast in the oven after the first flip gives a final soufflé like texture with a crisp outside and topping. It may seem like a bit more work than simply baking or frying by itself, but once you see the texture difference, you’ll understand why we do it this way!

Make sure to grease the baking pan with coconut oil so the French toast comes off smoothly

Use melted coconut oil for the coconut crisp to make mixing easier.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

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