Yogurt Custard Toast Coconut (Printable)

Creamy coconut custard on crispy toast, topped with mango, pineapple, kiwi, and lime zest for a vibrant morning treat.

# What You Need:

→ For the Toast

01 - 4 thick slices brioche or sturdy sourdough bread
02 - 1 large egg
03 - 1/2 cup coconut yogurt, unsweetened or lightly sweetened
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch sea salt

→ Toppings

07 - 1/2 mango, peeled and diced
08 - 1/2 cup fresh pineapple, diced
09 - 1 kiwi, peeled and sliced
10 - 2 tablespoons unsweetened shredded coconut
11 - Zest of 1 lime
12 - Extra honey or maple syrup, for drizzling (optional)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt in a medium bowl until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow well, leaving borders intact.
04 - Spoon the coconut yogurt custard evenly into each well.
05 - Bake for 10 to 12 minutes, until custard is just set and edges are golden brown.
06 - Remove from oven and let cool slightly. Top with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup as desired. Serve immediately.

# Expert Advice:

01 -
  • Bright tropical flavors and creamy custard texture
  • Quick and easy breakfast that feels indulgent
02 -
  • To make vegan custard toast use 1 tbsp cornstarch and 2 tbsp plant-based milk instead of egg.
  • Best enjoyed fresh for maximum crispness and vibrant fruit flavors.
03 -
  • For a crispier toast use a broiler for the last minute of baking.
  • Try swapping fruit toppings to match what is in season.
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