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.
I first tried custard toast on a lazy weekend and was instantly hooked by how simple yet delicious it was. The coconut yogurt twist and tropical toppings made it a family favorite for brunch gatherings.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices, perfect base for the custard.
- Large egg: Helps thicken the coconut yogurt custard.
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened for creamy texture.
- Honey or maple syrup: 1 tbsp, adds natural sweetness.
- Vanilla extract: 1/2 tsp, enhances flavor.
- Sea salt: A pinch, balances sweetness.
- Mango: 1/2, peeled and diced for bright flavor.
- Fresh pineapple: 1/2 cup, diced for tropical taste.
- Kiwi: 1, peeled and sliced for tart freshness.
- Unsweetened shredded coconut: 2 tbsp, toasted or plain for crunch.
- Lime zest: Zest of 1, adds zing.
- Extra honey or maple syrup: For optional drizzling.
Instructions
- Preheat oven:
- Set oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare custard:
- In a medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until creamy.
- Shape bread:
- Arrange bread slices on baking sheet. Press the center gently with a spoon to create a shallow well.
- Fill with custard:
- Spoon the coconut yogurt custard mixture into the wells on each bread slice.
- Bake:
- Bake for 10 to 12 minutes, until custard is set and edges of bread are golden.
- Top & finish:
- Cool slightly, then add mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle extra honey or maple syrup if desired, and serve immediately.
Save to Pinterest This recipe quickly became our go-to for weekend breakfast, especially when everyone gathers around to decorate their own toast with favorite fruits.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper make prep simple and cleanup quick.
Allergen Information
Contains egg, gluten, and coconut. Substitute bread or egg as needed for dietary preferences.
Nutritional Information
Each serving is around 210 calories, with 7 g fat, 32 g carbohydrates, and 6 g protein, making it a satisfying breakfast choice.
Save to Pinterest This dish brings out the best of simple, fresh flavors and is perfect for brightening up any morning. Serve with iced coffee or tropical tea for extra joy.
Recipe FAQs
- → Can I use regular yogurt instead of coconut yogurt?
Yes, regular Greek or plain yogurt works well, but coconut yogurt adds unique flavor and creaminess.
- → What bread is best for this toast?
Brioche is ideal for its richness, but sturdy sourdough also holds the custard mixture beautifully.
- → How do I make this vegan?
Replace the egg with cornstarch and plant-based milk, and choose vegan yogurt and sweetener options.
- → Which fresh fruits can I use as toppings?
Try mango, pineapple, kiwi, or experiment with papaya, passionfruit, or banana for new flavors.
- → Can I prepare the custard mixture ahead?
Yes, mix and refrigerate the custard up to a day ahead for quick morning assembly and baking.