Save to Pinterest 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.
The first time I made this yogurt-custard toast was on a sunny Sunday morning. My family loved the burst of colors and flavors, and now it is a regular breakfast request when we want something special but easy.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices
- Large egg: 1
- 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
- Fresh pineapple: 1/2 cup, 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
- Preheat oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make custard:
- In a medium bowl mix together the egg coconut yogurt honey or maple syrup vanilla extract and salt until smooth and creamy.
- Prepare 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 and bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice. Bake for 10 to 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. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save to Pinterest My kids love helping sprinkle the fruit and coconut on top. It has become our go-to weekend breakfast that everyone can help create.
Required Tools
Mixing bowl whisk spoon baking sheet parchment paper
Allergen Information
Contains eggs gluten and coconut. Always check labels for cross-contamination if allergies are severe.
Nutritional Information
Each serving has about 210 calories 7 g fat 32 g carbohydrates and 6 g protein.
Save to Pinterest Enjoy this breakfast with a cup of tropical tea or iced coffee for a bright start to any day. The fresh fruit makes each slice irresistible.
Recipe FAQs
- → How do I make the custard creamy?
Whisk the coconut yogurt with egg, honey or maple, vanilla, and salt until smooth before spooning onto bread.
- → Can I use other fruits for topping?
Absolutely. Try papaya, banana, passionfruit, or berries for different flavors and colors.
- → What bread works best for this dish?
Brioche and sturdy sourdough deliver the best balance of flavor and structure for the custard topping.
- → Is there a vegan option for the custard?
Yes. Replace the egg with 1 tbsp cornstarch and 2 tbsp plant milk for a delicious vegan alternative.
- → What gives the toast its tropical flavor?
Coconut yogurt, mango, pineapple, kiwi, and lime zest combine for a bright, refreshing taste profile.
- → Can I prepare this in advance?
For best texture, bake and top shortly before serving. Prep custard ahead to save time in the morning.