Plus a Coconut French Toast Recipe
When you picture November mornings in Florida, you probably imagine warm sunshine and beach umbrellas. Well, not this time! It was a chilly morning on Sanibel Island the week before Thanksgiving. The beach was nearly deserted, except for a few brave souls bundled up against the cool breeze. The waves were lazy, the sand sparkled, there were shells to be found, and even though it wasn’t your typical “flip-flops and sunscreen” day, it was still stunning in that peaceful, island-way. To warm up, we headed to the Original Lighthouse Café, a place that comes highly recommended for its cozy atmosphere and amazing breakfast. Everyone was so friendly and we were seated right away. It’s got that perfect combo of homey diner vibes and a dash of island charm.
The Food That Stole the Show
My husband ordered the Pirate’s Bounty Omelet, which was stuffed with bacon, ham, sausage, and cheese—basically, it was breakfast and lunch rolled into one. My seafood-loving mother-in-law went for the Fisherman’s Omelet, loaded with fresh shrimp, crab, and scallops. It smelled so good, even I was tempted to grab a fork (except for the pesky scallop allergy I have, wahhh wahhh).
But the star of our morning? The Coconut French Toast. My daughter and I decided to split it, thinking it would be plenty. (Spoiler: It was not. We should’ve ordered two!) The toast was thick, fluffy, and lightly sweetened with coconut flavor. It was amazing, but we both agreed it could’ve had more coconut—because is there ever such a thing as too much coconut? No. No, there is not. We even dreamed up a twist: why not add a pineapple topping to make it a tropical masterpiece?
Recreating Coconut French Toast at Home
After we rolled out of the café, we couldn’t stop talking about how to make this breakfast even more island-inspired. Here’s the recipe we came up with to bring that Sanibel feel to your kitchen.
Island-Inspired Coconut French Toast
Ingredients
- 4 slices of thick-cut brioche or challah bread
- 2 large eggs
- 1 cup coconut milk (canned, full-fat for extra richness)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup shredded sweetened coconut flakes (plus more for topping)
- 1 tbsp butter (for cooking)
- Pineapple Topping:
- 1 cup fresh or canned pineapple chunks
- 2 tbsp brown sugar
- 1 tbsp butter
Instructions
- In a bowl, whisk together the eggs, coconut milk, vanilla, and cinnamon.
- Heat a skillet over medium heat and melt the butter.
- Dip each slice of bread into the egg mixture, ensuring both sides are coated. Press some coconut flakes onto each side before placing it on the skillet.
- Cook each slice for 2-3 minutes per side, or until golden brown.
- While the toast is cooking, make the pineapple topping. In a small pan, melt the butter, then add the pineapple chunks and brown sugar. Cook over medium heat for 5 minutes until the pineapple is caramelized.
- Serve the French toast topped with pineapple and a sprinkle of extra coconut flakes. Add maple syrup if desired.
Plan Your Visit to the Original Lighthouse Café
The Lighthouse Café is a must-visit when you’re on Sanibel Island. Their tagline says it all: “World’s Best Breakfast”—and honestly, we believe it.
📍 Address: 362 Periwinkle Way, Sanibel, FL 33957
🌐 Website: lighthousecafe.com
📸 Social Media: Facebook | Instagram
Why We’ll Be Back
Between the food, the friendly staff, and the laid-back atmosphere, the Original Lighthouse Café felt like the warm hug we needed on a chilly morning. Next time, we’re tackling the pancakes—and probably ordering a whole plate of Coconut French Toast for each of us. Lesson learned.
