Toasted Coconut & Pineapple Rum French Toast

A Sun-Drenched Summer Table

A recipe for slow mornings that taste like vacation.
This French toast is rich with coconut, pan-seared pineapple kissed with rum, and cooled with a swirl of vanilla-coconut whipped cream. Every bite tastes like sunlight — caramelized, creamy, and deeply satisfying.

It all started while rearranging my kitchen cabinets. I found a half-forgotten loaf of stale brioche and let it decide what we would have for breakfast. Or brunch, technically. And because my husband’s birthday is coming up — and because he's a Leo who insists on celebrating all month long — my mind has been deep in tropical territory. He loves piña coladas, so naturally I’ve been dreaming up a menu full of coconut, pineapple, mango, passionfruit and, of course, lime (because citrus is always my muse).

This is the first recipe in what I’m calling The Birthday Month Menu — a little celebration of his Leo-level appetite for joy and mine for creating meals that make the heat feel worth it.

I have made this dish twice already, its delicious. I know you will love it.

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🌞 Serves:

2–4 people (makes about 6 slices)

Ingredients

For the Custard:

• 3 large eggs

• ¾ cup full-fat coconut milk (shake well before measuring)

• ¼ cup whole milk or cream

• 1 tbsp brown sugar

• 1 tsp vanilla extract

• Zest of ½ lime

• 1/4 Pinch of salt

• ½ tsp cinnamon (optional)

For the French Toast:

• 6 slices of brioche or challah, ¾-inch thick

• Butter or coconut oil for the skillet

For the Pineapple Rum Topping:

• 1 cup fresh pineapple, cut into small wedges or chunks

• tbsp butter

• 1 tbsp brown sugar

• 1–2 tbsp dark rum (or sub with a splash of orange juice for non-alcoholic)

• Pinch of sea salt

For Garnish:

• ⅓ cup unsweetened shredded coconut, lightly toasted

• Lime zest, to finish

• Maple syrup or coconut syrup, to serve

• Optional: Vanilla-Coconut Whipped Cream (the recipe is included towards the end of the article)

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Method

1. Make the Custard

In a shallow dish, whisk together the eggs, coconut milk, whole milk, brown sugar, vanilla, lime zest, salt, and cinnamon. Whisk until smooth and fully combined.

2. Soak the Bread

Place the brioche slices in the custard, letting them soak for 1–2 minutes per side. They should be saturated but not falling apart.

3. Toast the Coconut

While the bread soaks, toast the shredded coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly, until lightly golden and fragrant. Set aside.

4. Cook the French Toast

In a nonstick skillet or griddle, melt butter or coconut oil over medium heat. Cook the soaked bread slices for 2–3 minutes per side, or until deeply golden and crispy at the edges. Transfer to a warm plate or keep in a 200°F oven while you cook the rest.

5. Caramelize the Pineapple

In the same pan, melt the butter and add pineapple chunks. Sprinkle with brown sugar and a pinch of salt. Sauté for 3–5 minutes until golden and sticky. Pour in the rum and let it bubble, reducing slightly into a glossy sauce.

6. Assemble

Top each French toast slice with warm caramelized pineapple, spooning over some of the syrupy juices. Sprinkle with toasted coconut, a whisper of lime zest, and a drizzle of maple or coconut syrup. Add a dollop of Vanilla-Coconut Whipped Cream if using.

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🥥 Vanilla-Coconut Whipped Cream

Ingredients:

• ½ cup heavy whipping cream, very cold

• ¼ cup full-fat coconut cream* (from the top of a chilled can of coconut milk)

• 1½–2 tbsp powdered sugar (adjust to taste)

• ¼ tsp vanilla extract or vanilla bean paste

• ¼ tsp coconut extract

• Pinch of sea salt (optional, to enhance flavor)

Method:

1. Chill everything — Your cream, coconut cream, and mixing bowl should be cold.

2. Your coconut cream will be too solid to whisk. Make sure to let it sit at room temperature for about 5–10 minutes to soften just slightly — you want it spoonable, not melted.

3. Mash it gently with a fork or whisk to break it down a bit before combining with the cold heavy cream. This step makes it blend better and faster.

4. Once soft and pliable, add it to the cold whipping cream and whip as usual — either by hand, with an electric mixer, or in a stand mixer. Whisk until soft peaks form.

5. Add powdered sugar, vanilla, and a pinch of salt. Continue whisking to medium-stiff peaks — fluffy, but not over-whipped.

6. Taste and adjust sweetness if needed. Keep chilled until ready to serve.

Notes:

• If your coconut milk is very watery or separated, only use the thickest cream from the top. Let the can sit in the fridge overnight to help it separate.

• If you do not want to add the coconut cream that’s okay, just use the coconut extract.

• This pairs beautifully with tropical fruit, pineapple, mango, or even lime zest sprinkled on top for brightness.

• You can make it up to 24 hours in advance — just give it a gentle re-whip before serving.

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🍽️ Suggested Pairings:

• Iced coffee with coconut milk

• Passionfruit mimosa or pineapple agua fresca

• Crispy bacon or plantains on the side

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🧑‍🍳 Kitchen Notes

• Bread Matters: Use slightly stale brioche or challah for best results. Fresh bread may fall apart in the custard.

• No Rum? A splash of orange juice or a squeeze of lime juice with a touch of vanilla makes a lovely alcohol-free alternative.

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This Week at the Table:

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🏝️ A Note from Lily

Sometimes, the most comforting things are the ones that take you somewhere else entirely. This is French toast for the tropical dreamers — for mornings that ask you to slow down, breathe deep, and taste the sun.

🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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