Coconut Cream Pie French Toast

Coconut Cream Pie French Toast! via MINIMALISTBAKER.COM | #frenchtoast #breakfastThe other day I was running on the treadmill in our apartment gym and I flipped on the Food Network – literally the only channel I watch TV for.

Lucky for me the show on at the time was all about the best foods featured chefs had ever made. The recipe that immediately caught my eye and  got my mind spinning was Paine Perdu – the most decadent, mind-blowing take on french toast ever. It, was, on.

Coconut Cream Pie French Toast with Coconut Whipped Cream! minimalistbaker.comI immediately ran upstairs and told John I had a recipe idea.  The original recipe was LOADED with dairy in the form of half and half and butter – things I really can’t handle. So I wanted to make version that was just as decadent yet dairy-free. That fastest way to get decadence without dairy fat? COCONUT MILK. Plus, it just so happens that my favorite pie is coconut cream pie, so that flavor application was kind of a given.

Overnight French ToastThis french toast starts at night – a step that’s not entirely necessary but recommended. The batter includes:

Coconut milk
Almond milk
Agave nectar
& Raw sugar

Whisk it all together then toss in your crusty bread (gluten free even!). Get some zzz’s and in the morning you’re ready to bake.

Coconut Cream Pie French Toast! minimalistbaker.comBecause the slices of french toast are so thick, we first fry them up on both sides to get some color, and then finish them off in the oven to make sure they get cooked all the way through. After 10 or so minutes in the oven they’re just begging to be served and smothered with coconut cream pie toppings.

Coconut Cream Pie French Toast! via

Coconut Cream Pie French Toast | #coconut #frenchtoast #breakfastFor starters, coconut whipped cream.

How to Make Coconut Whipped Cream | via #vegan #glutenfree

Coconut-Whipped-Cream-on-Coconut-French-ToastOoh, baby. Next? MAPLE SYRUP.

Coconut Cream Pie French Toast | #breakfast #frenchtoast | minimalistbaker.comLast but not least? Toasted coconut flake.

Toasted Coconut Flake

Coconut-Flake-on-Coconut-Cream-PieAlright seriously, now we’re talkin’.

Coconut Cream Pie French Toast! recipesThis french toast is INSANE. It’s:

Slightly crisp on the outside
Tender and custard-like in the middle
Sweet and decadent
Loaded with coconut cream pie flavor
And perfect for feeding a crowd (1 slice per person is plenty)

Coconut Cream Pie French Toast | The most delicious thing I've ever put in my mouth | minimalistbaker.comAfter cooking mine up, I devoured a slice, John had one as well, and the rest went down to some very happy staff at our apartment who received the dish with big eyes and hungry bellies. The verdict? Some of the best french toast EVER, especially if you’re a coconut cream pie fan like me.


Coconut French Toast! Easy instructions and a decadent result |

Coconut Cream Pie French Toast | So simple, so delicious! | MINIMALISTBAKER.COM


Coconut Cream Pie French Toast | via recipes

5.0 from 8 reviews
Coconut Cream Pie French Toast
Prep time
Cook time
Total time
Dairy free, ultra decadent french toast with all the flavor of coconut cream pie. Coconut whipped cream, toasted coconut flake and maple syrup make this dish the ultimate breakfast indulgence. 10 ingredients or less.
Recipe type: Breakfast
Cuisine: French
Serves: 4
  • 1 15-ounce can full fat coconut milk (or sub light)
  • 1 cup unsweetened almond milk
  • 1/4 cup agave nectar, maple syrup or honey
  • 3 Tbsp raw sugar + more for sprinkling on top
  • 7 large eggs (free range, vegetarian fed if possible)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 slices super thick crusty bread
  • 2 Tbsp vegan butter or coconut oil
  • Optional Toppings: Coconut whipped cream, toasted coconut flakes*, maple syrup
  1. In a large bowl, vigorously whisk together the coconut milk, almond milk, vanilla extract, 3 Tbsp sugar, agave nectar, sea salt and eggs.
  2. Arrange your bread in a shallow, rectangular dish and pour your wet mixture over the bread. Let set for 5-10 minutes, then turn the bread over to soak the other side. Cover and refrigerate overnight, or for at least 4-6 hours. (You will have leftover batter after cooking the french toast, which you can reserve for later use if desired.)
  3. The next day, preheat the oven to 450 degrees F.
  4. Heat one large or two medium oven-safe pans over medium-high heat and add the butter or coconut oil. In the meantime, sprinkle some raw sugar on top of the bread slices. Working quickly, place the bread in the pan sugar side down and cook for about 5 minutes or until golden brown. Sugar the top side.
  5. Flip the bread over and transfer the pan(s) to the oven until cooked through - about 12-15 minutes. It should have nice, dark golden brown color and be puffed up.
  6. Carefully remove from oven and plate - 1 slice per person is plenty. Serve with coconut whipped cream, toasted coconut flake and maple syrup.
*Prep time does not include overnight soak.
*To toast your own coconut flake, bake unsweetened flakes for 3-4 minutes in a 350 degree oven. Watch closely as it burns easily.
*Nutrition information is a rough estimate for 1 slice without toppings.
*Adapted from Food Network
Nutrition Information
Serving size: 1 slice, no toppings Calories: 536 Fat: 27g Saturated fat: 16g Carbohydrates: 55g Sugar: 25g Sodium: 307mg Fiber: 2g Protein: 15g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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  1. Robin says

    I used to HATE coconut when I was a kid. Thankfully, I’ve recently come to my senses and discovered how magical it really is! I’m vegan and have been meaning to create a vegan French toast (my favorite childhood breakfast) but never even thought to use coconut milk/flakes/whipped “cream.” Can’t wait to try it out in my veg French toast experiment! What sort of bread do you use and recommend for the best and tastiest result?

      • says

        Karen – great question! I’m not strictly vegan, only avoid dairy. But if I were going to make this without eggs, I would compensate with more coconut milk and almond milk, and just add in some flax to thicken the milk mixture. Hope that helps!

      • Robin says

        I’ve seen lots of recipes on the web that look like they’d be successful! Most of them use a combination of flour (oftentimes chickpea flour as I think it lends an “eggy” taste and consistency), nutritional yeast, non dairy milk, and spices. It probably won’t crisp up like non-vegan French toast but I’m thinking finishing it in the oven like Dana suggests could be a great solution!
        I think the flour (or even a mashed banana) would do the job but if you wanted to use chia/flax as a thickener, I’d go with ground chia seeds over flax since they have a more neutral flavor, whereas flax might be too nutty.
        I’m definitely going to use your toppings suggestions, Dana! And maybe some heated berries?! Coconut whipped cream is just too much fun to pass up!

    • says

      Great to hear, Robin! I’d recommend a hearty French bread – nothing fancy. Mine cost about $2 in the bakery department of our grocery. Let me know how yours turns out! Hope that helps :D

  2. Ashley says

    This recipe looks nothing short of Ah-Mazing!!!! I’m curious as to what bread you used…? This just looks heavenly!!!

  3. says

    Woooo! FRENCH TOAST. oh my gosh, it’s one of like the best things ever. And this variation looks so amazing! I love the GIFs!!
    Food GIFs are some of the best things, man.
    Pinning this awesome stuff!

  4. Donna says

    OF YOURS… This totally stuns in every single, possible way…the images…the perfect golden toast hue..the moving images of the white coconut nirvana/mana…you have outdone yourself here…and if there is…and I HOPE there is a Food Photography/Film Oscar….you simply must enter this AS SOON AS POSSIBLE… I will be concocting this as soon as possible…THAT is a certainty…I adore coconut cream pie…but you have actually made a Frenchie riff of said tart even MORE attractive.. Just….thanks for sharing such creative culinary genius…Ya know…you don’t HAVE to…but please know it is so very appreciated on a practical, visual and artistic level…My favorite bookmark of the entire year…perhaps favorite EVAH!!!…

  5. says

    Great tip for finishing up the cooking in the oven, I’ve never thought of that and even though I make french toast all the time I quite frequently end up with soggy bread. Sounds like you’ve solved that problem! Mmmmm pinned :)

  6. says

    Oh lordy, this looks amazing! I’m not a huge fan of maple syrup, so I’m always on the look out for french toast/pancake topping alternatives. Definitely going to try this :)

  7. Leigh says

    Do you think I could use the powder coconut cream to make the whipping cream? Have you ever tried that? I just happen to have a couple of pouches at home. I was thinking I could make the “thick” version then whip it good…
    Hmmm…. got a song going through my head now

  8. says

    I absolutely LOVE french toast!! The coconut cream looks AMAZING with it!! Can’t wait to try it the next time I feel like something fancy for brunch!!

  9. allie says

    I… can’t…even….deal….

    I just ate breakfast and it’s taking all my willpower not to make this. it might become my lunch today.

  10. says

    Yeaaaah, so this was AMAZING! Such a genius idea, I love it and especially love that prep work is done the night before. Also, I only had 5 eggs on hand and reduced almond milk to 1/2 cup and it worked very well still. Still enough for 4 and a little less batter left over. Will be making this over and over again, especially perfect for weekend company. :-)

  11. Cilla says

    Thank you for sharing so many great recipes. My family of 10, started our vegetarian diet a month ago and at first I thought it was going to be really hard and expensive but so far with so many great blogs and cookbooks it has been a good experience. They all loved the coconut cream pie french toast! I have a feeling I’ll be making these often. =)

    • Dana Shultz says

      Oh good! So glad you and your family enjoyed this recipe. With all of the online and cookbook resources available these days, it’s fairly easy to follow any diet you want!

  12. Christopher Guy says

    I made these for my birthday breakfast and they were a hit. No one could believe that they were diary free. My brother who is diary intolerant absolutely loved them. He told me I didn’t make enough even though I doubled the recipe. Love this recipe and can’t wait to make them again.

  13. Mary says

    Hello! I just stumbled upon your blog. (I am hooked by the way and like a crazy person– going through all your archives) I would love to make this recipe but our oven currently doesn’t work. What would you suggest I do? Can I just soak for 10-20 minutes and then cook on stove-top?


  14. Dina says

    Hey there,
    Thanks for sharing this! I’m newly daily and nut free, as I have trouble digesting both. This includes almond milk (and large quantities of soy milk) unfortunately. Do you have any recommendations for a substitute for the almond milk in this recipe?

    Thanks again!

  15. says

    Okay, you really did it with this one! Never have I seen a post like this. I mean, I wouldn’t ever want to compare anything I’ve seen here to a Carl’s Jr. ad, but you may know what I mean. Their reputation in advertising – you put them, and everyone else (think Apple 1984) to shame with this one. Every picture grew, upon picture, upon hand shaking coconut, upon, upon, upon.

    And now, I have every single thing I own sealed in BOXES. I literally have a bowl, a spoon, and a can of Amy’s Rustic Italian soup to my name. And I have till Friday to be in another house, and unleash on those boxes. I just paused and turned my head to an entire bedroom with a sea of brown boxes. Maybe -there’s a pan in box 74, some flour in box 42, and…

    Better idea. Grab my flip flops, my laptop, knock a neighbor and let them know our hours are dwindling, and sadly, this is the last meal they’ll ever be able to make ME ; )

    Yes, that GOOD!!

  16. Jessica M says

    Yum! The perfect Mother’s Day breakfast! My crusty bread is soaking and my coconut cream is chilling the frindgr as I type. Can’t wait to taste the results tomorrow morning!

  17. Linda says

    My friend just recommended this to me….looks yummy. I like to use a light rye for my French toast….It doesn’t absorb too much liquid and I can make it right away….I make it with cheese and no cinnamon or sweetener. I also like to make French toast with cheese bagels…..absolutely wonderful.

  18. ariamarazzie says

    too bad these aren’t vegan…how do you think they’d turn out if i subed the eggs for flax eggs?

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