Save A vibrant, creamy take on the viral custard toast, featuring coconut yogurt and a medley of fresh tropical fruits. The perfect balance of crisp, creamy, and fruity goodness for breakfast or brunch.
I first made this coconut yogurt-custard toast for a weekend brunch with friends. Everyone loved the vibrant colors and refreshing mix of fruits. It quickly became my go-to for breakfast gatherings!
Ingredients
- Brioche or sturdy sourdough bread: 4 thick slices
- Egg: 1 large
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp
- Vanilla extract: 1/2 tsp
- Sea salt: Pinch
- Mango: 1/2, peeled and diced
- Pineapple: 1/2 cup, fresh, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp
- Lime zest: Zest of 1 lime
- Extra honey or maple syrup: For drizzling (optional)
Instructions
- Prepare oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix custard:
- In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Prep bread:
- Place the bread slices on the prepared baking sheet. Using the back of a spoon, gently press down the center of each slice to create a shallow well, leaving a border around the edges.
- Fill with custard:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake:
- Bake for 10–12 minutes, until the custard is just set and the bread edges are golden.
- Add toppings:
- Remove from the oven and let cool slightly. Top each toast with mango, pineapple, kiwi, and a sprinkle of shredded coconut and lime zest.
- Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save My kids love helping to sprinkle coconut and zest on top, making breakfast an interactive family moment.
Required Tools
You will need a mixing bowl, whisk, spoon, baking sheet, and parchment paper for easy prep and cleanup.
Allergen Information
This recipe contains egg, gluten (unless you use gluten-free bread), and coconut. Always check ingredient labels if allergies are a concern.
Nutritional Information
Each serving contains about 210 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save This custard toast is best served warm and enjoyed with a cup of tropical tea or iced coffee. Bring a pop of sunshine to your breakfast routine!
Kitchen Questions
- → Can I use regular yogurt instead of coconut yogurt?
Yes, plain Greek or dairy yogurt works well and provides a creamy texture, though the flavor will be less tropical.
- → How do I make this dish vegan?
Replace the egg with 1 tablespoon of cornstarch and 2 tablespoons of plant-based milk to create custard without any animal products.
- → What bread is best for baking the toast?
Brioche and sturdy sourdough are ideal for holding the custard. Gluten-free options can be used if needed.
- → Can I use other fruits as toppings?
Absolutely! Try diced banana, papaya, or passionfruit for new flavor combinations and added variety.
- → Should the toast be served hot or cold?
It tastes best served warm, right after baking, to keep the bread crisp and the custard creamy.
- → How do I avoid soggy toast?
Use thick bread slices and avoid overfilling with custard to maintain a crisp outer edge as it bakes.