I love how this recipe turns simple ingredients into something that tastes like a vacation on a plate. The Hawaiian rolls soak up the rich egg mixture beautifully without falling apart, and the shredded coconut gives the crust a sweet, toasty crunch. It’s quick to make, easy to scale up, and completely customizable with my favorite toppings like whipped cream, syrup, or a dusting of powdered sugar. And the best part? It all comes together in under 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large eggs, whisked
1 cup whole milk
1/8 teaspoon fine salt
1 teaspoon vanilla extract
2/3 cup sweetened shredded coconut
1/3 cup almond flour
12 Hawaiian rolls, sliced in half horizontally
3 to 4 tablespoons unsalted butter or coconut oil (for cooking)
Directions
In a large shallow bowl, I whisk together the eggs, milk, salt, and vanilla extract until smooth.
In a separate bowl, I mix the shredded coconut and almond flour. This will be the crispy coating that gives the French toast its signature crunch.
Working in batches, I dip each halved Hawaiian roll into the egg mixture, letting it soak just long enough to absorb the custard without becoming soggy. Then I press each roll gently into the coconut-almond mixture, coating both cut sides.
In a large nonstick skillet, I melt a tablespoon of butter or coconut oil over medium-low heat.
I cook the dipped rolls in the skillet, being careful not to overcrowd the pan. I keep the heat at medium-low so the coconut toasts without burning and the inside cooks through.
Once golden brown and crisp on both sides, I transfer the rolls to a plate and repeat with the remaining batches.
Servings and timing
This recipe makes about 4 servings and takes around 25 minutes total—10 minutes for prep and 15 minutes to cook. It’s ideal for breakfast, brunch, or even a sweet snack.
Variations
I like to change things up depending on my mood or what’s in the pantry:
Add a pinch of cinnamon or nutmeg to the egg mixture for warm spice.
Use coconut milk instead of whole milk for a dairy-free twist with even more tropical flavor.
Swap almond flour with finely ground oats or crushed graham crackers if I need a nut-free option.
Top with fresh fruit like sliced bananas, pineapple, or strawberries for a fruity finish.
Drizzle with caramel or chocolate sauce for a dessert-style version.
Storage/reheating
Leftovers can be stored in an airtight container in the fridge for up to 2 days. I reheat them in a toaster oven or skillet to bring back the crisp texture. Microwaving works in a pinch but tends to soften the crust.
FAQs
Can I use regular bread instead of Hawaiian rolls?
Yes, but I prefer Hawaiian rolls for their sweetness and soft texture. If using regular bread, I go with something thick like brioche or challah.
Is this recipe gluten-free?
Not as written, but I can make it gluten-free by using gluten-free rolls and confirming that the almond flour and coconut are certified gluten-free.
What’s the best way to keep the coconut from burning?
I cook over medium-low heat and watch closely. The coconut toasts quickly, so I avoid high heat and flip gently when it starts to brown.
Can I make this ahead of time?
I can prep the egg and coconut mixtures ahead, but I don’t coat the rolls until I’m ready to cook. If I make a big batch, I keep them warm in a 200°F oven until serving.
What toppings work best?
I love serving these with maple syrup, a dollop of whipped cream, and fresh fruit. A dusting of powdered sugar or a drizzle of honey also works beautifully.
Conclusion
Coconut Crusted Hawaiian Roll French Toast is one of those fun, delicious recipes that I turn to when I want to make breakfast feel extra special. The sweet rolls, creamy custard, and crunchy coconut coating come together so easily—and the result is golden, crispy perfection. Whether I’m feeding family, hosting brunch, or just treating myself, this dish always delivers.
This tropical twist on French toast features soft Hawaiian rolls dipped in coconut and almond flour, then pan-fried to golden perfection.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:About 4 servings
Category:Breakfast, Brunch
Method:Stovetop
Cuisine:American / Tropical-Inspired
Diet:Vegetarian
Ingredients
2 large eggs, whisked
1 cup whole milk
1/8 teaspoon fine salt
1 teaspoon vanilla extract
2/3 cup sweetened shredded coconut
1/3 cup almond flour
12 Hawaiian rolls, sliced in half horizontally
3 to 4 tablespoons unsalted butter or coconut oil
Instructions
In a large shallow bowl, whisk together the eggs, milk, salt, and vanilla extract.
In a separate bowl, combine shredded coconut and almond flour.
Working in batches, dip each halved Hawaiian roll into the egg mixture, then coat in the coconut-almond mixture.
Melt butter or coconut oil in a large nonstick skillet over medium-low heat.
Cook the coated rolls in the skillet until golden brown and crisp on the outside, about 2–3 minutes per side. Adjust heat as needed to prevent burning.
Serve warm with butter, whipped cream, or maple syrup.
Notes
Topping Ideas: Try with fresh fruit, powdered sugar, or a drizzle of coconut syrup.
Make it Dairy-Free: Use coconut milk and coconut oil instead of milk and butter.
Almond Allergy? Swap almond flour for all-purpose flour or oat flour.
