Coconut French Toast with Grilled Pineapple

Photo: John Autry; Styling: Cindy Barr

Yield: 5 servings
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 9.1g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.4g
  • Carbohydrate: 67.8g
  • Fiber: 3.6g
  • Cholesterol: 108mg
  • Iron: 3.2mg
  • Sodium: 523mg
  • Calcium: 88mg


  • 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


  1. 1. Preheat oven to 200°. Place a baking sheet in the oven.
  2. 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. 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. 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.
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