ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut French Toast with Grilled Pineapple

Photo: John Autry; Styling: Cindy Barr
Hands-on time 19 mins
Total time 22 mins
Yield 5 servings


  • 1 cup light coconut milk
  • 1/4 cup sugar
  • 1/4 cup fat-free milk
  • 3 large eggs
  • 1 (12-ounce) loaf French bread, cut into 15 slices
  • Cooking spray
  • 10 (1/4-inch-thick) slices peeled pineapple
  • 1/2 cup flaked sweetened coconut

Nutrition Information

  • calories 394
  • fat 9.1 g
  • satfat 5.2 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 11.4 g
  • carbohydrate 67.8 g
  • fiber 3.6 g
  • cholesterol 108 mg
  • iron 3.2 mg
  • sodium 523 mg
  • calcium 88 mg

How to Make It

  1. Preheat oven to 200°. Place a baking sheet in the oven.

  2. Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

  3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

  4. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.