Coconut-crusted French toast made with sweet rolls and topped with rum maple syrup—breakfast with a little tropical twist!
Note: This recipe is vegetarian. A fully plant-based version is coming soon!
Coconut Crusted French Toast with Rum Maple Syrup: Sweet, toasty, and perfect for weekend mornings
I had a version of this Coconut-Crusted French Toast with Rum Maple Syrup last summer at our hotel in Puerto Rico and instantly fell in love. Their version used thick slices of brioche and larger shredded coconut, but I wanted to recreate it with a fun twist—using soft, sweet rolls instead. Just dip, roll in coconut, and cook until golden in butter. The rum maple syrup on top makes it feel extra special, but fresh fruit is always a welcome addition too. However you serve it, it’s a tropical little treat I can’t get enough of!
Why You’ll Love This Recipe
- Tropical Vibes, Minimal Effort – Feels like a vacation breakfast without the hassle.
- Perfect for Brunch – Cute, golden, and crowd-pleasing.
- Easy to Make Vegan – Just swap in Just Egg and plant-based butter. Oh and make sure to use rolls without dairy!
- Sweet and Toasty – The coconut gets golden and crisp while the inside stays soft and fluffy.
- Rum Syrup = Extra Fun – A splash of rum makes maple syrup even better.
Ingredient Highlight: Macaroon Coconut
Macaroon coconut (also known as desiccated coconut) is much finer than standard shredded coconut—think small, soft bits that cling perfectly to each piece of French toast. It gives a delicate texture and toasts up beautifully in the pan. You can usually find it in the baking section or bulk bins. It’s different from standard flake coconut, which is too large and chewy for this recipe.
Madly Delicious Must-Know Tips and Questions
- A quick dip in the batter is all you need—don’t let them sit or they’ll fall apart.
- For an even sweeter dimension, add some fruit on top! Mangoes or berries would be nice!
- Cook on medium heat so the coconut has time to toast without burning.
- For the syrup, make sure to heat it up! Slightly warmed makes all the difference.
What’s the best type of rum for the syrup?
Any rum you enjoy will work—gold or spiced rum adds great depth. Avoid anything too sweet.
Can I use regular shredded coconut?
It’s not recommended. Regular shredded coconut is much larger and chewier, which can throw off the texture.
Do I have to use Hawaiian rolls?
Nope! Any soft dinner roll will work—just try to find ones that are slightly sweet and pillowy.
Let’s Dish: Did You Know?
Coconut-crusted French toast isn’t traditional to Puerto Rico, but coconut is deeply embedded in Caribbean cuisine. From coquito to tembleque, you’ll find coconut in sweet and savory dishes alike. This recipe brings in those tropical elements in a fun, brunch-ready format that’s easy to love. 🥥🍹
Love a vacation-style breakfast? Then try my Coconut-Crusted French Toast with Rum Maple Syrup!
Sweet rolls get a coconut coating and a buttery sear, then topped with warm rum syrup. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Brunch Recipes
Pistachio Coffee Cake (with homemade Pistachio Paste)
Strawberry Avocado Toast with Mint Dressing
Coconut Crusted French Toast with Rum Maple Syrup
Equipment
- Flat top or large skillet
Ingredients
- 10-12 (1-pack) Sweet Hawaiian rolls or similar (vegan option: use Whole Foods sweet dinner rolls)
- 4 large eggs (or 1 cup Just Egg for vegan)
- ½ cup milk of choice
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup macaroon coconut (also known as desiccated coconut, very fine)
- Butter or plant-based butter for cooking
Rum Maple Syrup
- ½ cup pure maple syrup
- 2 tbsp rum of choice (start with 2 and add another if desired)
Instructions
- Make the Custard: In a shallow bowl or dish, whisk together the eggs (or Just Egg), milk, vanilla, and cinnamon until smooth and well combined.
- Prepare the Coconut Coating: In a separate small bowl, add the macaroon coconut (desiccated coconut) and set aside.
- Dip and Coat the Rolls: Working one to two at a time, dip each Hawaiian roll into the custard mixture, coating all sides. Then press gently into the coconut, coating the top and sides only (or more if you like), and set aside. Or start cooking in batches (see below).
- Cook the French Toast: Heat a flat top or large skillet over medium heat and add a small amount of butter or plant-based butter. Once melted and hot, cook the coated rolls coconut-side down first, pressing gently to flatten just slightly. Cook for 2–3 minutes per side, until golden and toasted. Flip and continue cooking all sides until warmed through and golden all around.
- Make the Rum Maple Syrup: While the French toast cooks or just before serving, gently warm the maple syrup in a small saucepan or microwave, then stir in the rum. Taste and add more rum if desired.
- Serve: Serve warm French toast rolls drizzled with the rum maple syrup. Add extra coconut or a dusting of powdered sugar if you'd like!