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Hawaiian roll french toast

Hawaiian Roll French Toast

Arielle Hess
Hawaiian roll French toast is a show-stopping tropical celebration that will surprise and delight. Lightly sweet Hawaiian Rolls are dipped in a coconut custard and then paired with caramelized pineapple, coconut whipped cream, and toasted coconut flakes. The result will wow your senses with its textures, flavors and aromas. Try sharing this tropical experience the next time you make brunch for your family or friends.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, Snack
Servings 8 (one serving = 1 roll)
Calories 407 kcal


  • 1 pack 8 Hawaiian Rolls
  • 3 large eggs
  • 2 cans 13.5 oz full fat coconut milk
  • 1 small pineapple, or one 20 oz can of pineapple rounds or chunks drained
  • 2 tbsp dark brown sugar
  • 1 oz light or dark rum
  • 1 tbsp water
  • ½ cup sweetened coconut shreds or flakes
  • 5-6 tbsp butter salted or unsalted
  • pinches of kosher salt


  • Preheat the oven to 350ºF.
  • Line a baking sheet with parchment paper and evenly spread ½ cup sweetened coconut flakes on the parchment.
  • Bake for 7-8 minutes, stirring every 2-3 minutes. Remove when coconut begins to brown.
  • In a small saucepan combine 1 tablespoon water, 1 tablespoon rum, 3 tablespoons brown sugar, a pinch of salt and 2 tablespoons butter.
  • Heat the sugar mixture under a medium-low heat until the sugar begins to dissolve, 2-3 minutes. Set aside.
  • Core and peel 1 pineapple and cut into wedges.
  • Melt 1 tablespoon butter in a nonstick pan under medium heat.
  • Glaze pineapple wedges with sugar mixture and place in the preheated non-stick pan.
  • Cook wedges until beginning to turn golden, 3-4 minutes per side.
  • Open the 13.5 oz can of coconut cream from the fridge that has been chilling overnight and place the solidified coconut cream in a bowl.
  • Whip for 1-2 minutes, or 30 seconds if using a hand mixer or stand mixer. Stop when the cream becomes light and fluffy and holds its form. Set aside in the fridge until ready to use.
  • Heat 1 tablespoon butter in another non-stick skillet on medium-high heat.
  • Whisk together 3 large eggs, a pinch of salt and one entire 13.5 oz can of coconut milk until smooth.
  • Separate the tops and bottoms of the Hawaiian rolls, and dip each half-roll in the egg and coconut mixture, making sure it is completely covered in the mixture.
  • Put the half-rolls in the frying pan, turning after 3-4 minutes, or when they begin to turn golden brown.
  • Work in batches until all rolls are finished, melting more butter in between each batch as needed.
  • Assemble and serve immediately.


Calories: 407kcalCarbohydrates: 25.85gProtein: 7.87gFat: 31.38gSaturated Fat: 23.27gFiber: 4.6gSugar: 10.46g
Keyword breakfast, brunch, toast
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