Dinner

Coconut French Toast with Spiced Roasted Pineapple Recipe

ByEthan Lark February 3, 2026February 3, 2026

Introduction

This Coconut French Toast with Spiced Roasted Pineapple is a tropical twist on a classic breakfast favorite. Soft brioche soaks up a rich coconut custard, while warm, fragrant pineapple adds a sweet and spicy touch. It’s an inviting dish perfect for weekend mornings or leisurely brunches.

A single thick slice of toasted golden-brown bread sits centered on a white plate with a white marbled texture underneath. On top of the toast, there is a smooth, creamy white layer of whipped cream or yogurt slightly spread, followed by three chunky pieces of bright yellow pineapple arranged in a small pile. Light amber syrup is drizzled over the pineapple and toast, adding shine and small pools on the plate. A silver knife and fork rest next to the toast on the plate's left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
150ml coconut milk
½ tsp vanilla extract
2 thick slices brioche
Knob of butter (about 20g)
2 tbsp desiccated coconut
Plain or coconut yogurt, to serve
½ small pineapple
1½ tbsp maple syrup
Pinch of ground allspice

Instructions

Step 1: Whisk the eggs, coconut milk, and vanilla extract together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit for 1–2 minutes on each side to soak up the liquid. The bread should absorb the mixture completely before cooking.
Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Prepare the pineapple by cutting away the skin, leaves, and any eyes. Slice the flesh into long, chunky pieces, about three per person, and remove the tough core. Place the pieces in a small baking dish, drizzle with maple syrup, and sprinkle with ground allspice.
Step 3: Roast the pineapple for 15 minutes, turning halfway through and brushing with the sticky syrup in the dish to glaze evenly.
Step 4: Meanwhile, melt the butter in a frying pan over low to medium heat until foaming. Spread the desiccated coconut on a plate, then carefully dip each side of the soaked brioche slices into the coconut to coat, handling gently as the bread will be delicate.
Step 5: Cook the coconut-coated brioche slices in the pan for 3–4 minutes on each side, until golden and cooked through.
Step 6: To serve, divide the French toast between two plates. Top each serving with a dollop of yogurt, three pieces of roasted pineapple, and drizzle over any juices from the roasting dish.

Tips & Variations

Use day-old brioche for better soaking without the bread falling apart.
Swap maple syrup for honey or agave if preferred.
Add a sprinkle of toasted nuts or seeds for added crunch.
Try other spices like cinnamon or cardamom on the pineapple for different flavor notes.

Storage

Store any leftover French toast and roasted pineapple separately in airtight containers in the refrigerator for up to 2 days. Reheat the French toast gently in a low oven or toaster oven to keep it crisp. Warm pineapple can be reheated in the microwave or enjoyed cold.

How to Serve

A piece of toasted bread with golden brown crispy edges sits on a white plate with a white marbled texture background. On top of the toast, there is a swirl of thick white cream positioned on the left side, and three bright yellow grilled pineapple pieces arranged diagonally, adding a shiny and juicy look. Light amber syrup is drizzled over the toast and plate, giving a glossy texture. A silver fork and knife lie crossed beside the plate to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche works best for its richness, but challah or thick white bread can be good substitutes. Avoid very thin or dense breads as they don’t soak up the custard as well.

Is coconut yogurt necessary?

Not necessarily; plain yogurt or Greek yogurt also works well. Coconut yogurt enhances the tropical theme, adding creaminess and subtle coconut flavor.