8 servings (serving size: 2 french toast slices and 1/2 cup compote)

While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.

How to Make It

Step 1

To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.

Step 2

To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.

Step 3

Preheat oven to 350°.

Step 4

Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

Ratings & Reviews

Lotarain's Review

July 27, 2014
I followed the spirit of the recipe, but made some changes. I used whole eggs instead of egg substitute, I used less sugar and added some xylitol, and I used coconut-almond milk beverage instead of canned lite coconut milk. It turned out very well and I thought it was certainly sweet enough without any topping. I made my own fruit salad with what is in season. I found it needed another 10 minutes in the oven. That may have been due t my using a different kind of coconut milk, although I would have thought using whole eggs would have made up for that. It would serve about 7, I'd say.

brighteyes8's Review

August 05, 2013
This was AMAZING. Used real eggs and skipped papaya as it was not ripe in time. So easy, so good. Run, do not walk, to make it.


August 01, 2011
Great use of the summer's fruit. Made it once for a scrapbooking retreat brunch & once for church meeting. Got rave reviews both times! Subbed evaporated cane juice organic sugar.

redheaven17's Review

December 20, 2009
Made this thanksgiving morning. Super easy. So delicious. Left off the shredded coconut on some for my boyfriend, and he didn't even realize it was made with coconut milk. Was a big hit with everyone.

JanetMA's Review

March 29, 2009
This is a winning recipe. I made it for brunch for weekend guests and they asked to take leftovers home... of course, we didn't have leftovers! I used half the sugar in the egg mixture (and it was perfectly sweet enough). The fruit compote was fabulous and really blended well with the subtle coconut flavors of the french toast. I can't wait to make it again!