Coconut French Toast [Bahamas Travel + Recipe]

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In this post I’m going to share my favourite spots for dining in Nassau, Bahamas, and my recipe for delightful Coconut French Toast – something I was introduced to at one of these special restaurants!

This French toast is loaded with triple coconut: coconut milk, coconut extract, and shredded coconut. I’ve never considered myself a huge fan of coconut, but I love this sweet brunch dish. It is the perfect tropical twist on a familiar favourite.

First let me share some restaurant recommendations and advice. If you only want the toast, feel free to skip ahead by clicking here! The following four restaurants are places that I highly recommend you check out during your next trip to Nassau.

Café Martinique

This restaurant is on property at The Atlantis and boasts stunning views of the marina. Although it has a French name, I would call the menu eclectic.

My advice: Go early. Get a pre-dinner cocktail on the 2nd floor balcony in the lounge. Watch the sunset’s colours cascade over the marina, then head inside to the restaurant for a good meal.

This is me at Café Martinique. I’m cheating on my usual while-in-Bahamas drink (Bahamas Rum Punch) to enjoy another tasty cocktail.

Dune

This picturesque restaurant is located at The Ocean Club (Four Seasons), and features outdoor seating with a gorgeous beachside and sunset view. There I had the best meal that I have had in Bahamas.

My Advice: Go early. Check in with the restaurant hostess to request outdoor seating (you can’t book this ahead of time). Then grab a drink a the amazing One and Only bar right beside the restaurant and enjoy the live music. One of my trip highlights was listening to their amazing singer’s soft crooning paired with a great cocktail and the spectacular view.

Graycliff Restaurant

This restaurant is located in the Graycliff Hotel, which is teeming with history and old world charm. The wine list is legendary, and hand rolled cigars are made to order.

My advice: Stay late. After you finish eating, have the staff move you and your remaining wine into the lounge. There you can enjoy a cigar while lounging, listening to the sounds of live piano and vocals. Also, request a tour of the wine cellar. It is such an impressive collection and it really gives you a sense of the history.

Brunch at Mosaic

Mosaic is on property at The Atlantis. I’ve hardly seen a more expansive brunch buffet. There are so many food options that you could eat every brunch there for a week without repeating!

Of course, that’s not what I did. My first time there a lovely staff member said that I MUST try the coconut french toast. I ate it every day. Now that I’m back home I miss it. I must have it. Let’s make it now!

How to make Coconut French Toast

For this recipe you can use either a griddle or a non-stick frying pan. Prepare by whisking together the eggs, coconut milk, sugar, and extracts. Pour the egg mixture into a shallow dish, and put the shredded coconut on a large plate. Preheat your griddle or pan to medium heat (350°F).

I used this:

Griddler

Buy Now →

Once all of that is set, you’re going to take the bread slices and let them soak in the egg mixture for fifteen seconds. Preferably you will be using one day old bread. If you have fresh bread, soak it for slightly less time.

Now flip the bread slices over and let the other side soak for fifteen seconds.

Lift the bread from the egg mixture, allowing for some of the excess to drip off before setting onto the plate with the coconut. Dispose the remaining egg mixture.

Flip the bread over to coat the other side with coconut as well.

Grease the griddle/pan with a bit of butter. Set in the coated bread slices and allow it to slowly cook, checking occasionally. When the toast has achieved a lovely golden brown, lift it up with a spatula, use a bit more butter to grease the hot surface, then flip the toast and cook the other side.

Sprinkle the coconut French toast with powdered sugar and drizzle with maple syrup. Serve it with a beautiful side of fresh fruit. I used kiwis and apricots.

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