Coconut French Toast with Smashed Raspberries

5 from 1 reviews

A beautiful breakfast of coconut and raspberry French toast will make anyone smile.


  • 1/2 cup fresh raspberries
  • 1 cup light coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 4 slices white or whole grain bread
  • powdered sugar
  • cinnamon powder
  • maple syrup (optional)


  1. In a large bowl, mix 1/4 cup of the raspberries, coconut milk, egg and granulated sugar.
  2. Soak the bread slices in the mixture for about 2-3 minutes on each side, flipping them over a couple of times. You want the bread to absorb most of the liquid.
  3. In a large pan over medium heat, add butter and swirl it around until completely melted.
  4. When the butter is foaming, add the bread slices and cook on each side for 3-4 minutes or until they are golden brown.
  5. Turn the heat off and transfer on two separate plates, with two toasts each.
  6. Sprinkle a little powdered sugar and cinnamon powder, add a few fresh raspberries and serve with maple syrup.


French toast are best when eating as soon as they come out of the pan but you can keep them refrigerated in a storage container for 1 day. Instead of microwaving, warm them up in a pan to get a crispy exterior.


Keywords: recipe, main, brunch, dessert

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