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Hummingbird Tropical Coconut French Toast

Author Jacqueline


  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup orange-pineapple-banana juice blend
  • 1 1/2 cups shredded coconut
  • 1 round hawaiian bread sliced 1" thick
  • Vegetable oil


  • Heat 1 T oil in a nonstick skillet over medium heat.
  • In a wide, shallow bowl, beat together the eggs, milk and juice. Spread the coconut on a plate.
  • Dip a bread piece in the egg mixture quickly (do not oversaturate), then into the coconut to coat each side. Add it to the hot oil and cook until the coconut is golden brown, then flip. Be very careful not to burn the coconut!
  • Repeat with the remaining slices, adding more oil as necessary. Serve with syrup and/or fresh fruit.