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Coconut French Toast with Smashed Raspberries

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 2 people 1x
  • Category: Breakfast
  • Cuisine: French


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.


  • Serving Size:
  • Calories: 372
  • Sugar: 17.3 g
  • Sodium: 243.2 mg
  • Fat: 18 g
  • Saturated Fat: 11.5 g
  • Carbohydrates: 40.6 g
  • Fiber: 5.8 g
  • Protein: 10.5 g
  • Cholesterol: 108.3 mg

Keywords: recipe, main, brunch, dessert

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