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.
The first time I made this upgraded yogurt-custard toast, my whole family flocked to the kitchen for a taste. The combination of coconut yogurt and juicy mango made it a breakfast nobody could resist.
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
- 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.
- 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 toast:
- 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 loved helping arrange the fruit toppings and sprinkling coconut on each slice. It turned breakfast into a fun, hands-on family moment.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs and coconut. Use appropriate bread for gluten-free dietary needs.
Nutritional Information
Per serving: 210 calories, 7 g total fat, 32 g carbohydrates, 6 g protein
Save Enjoy this bright, creamy toast fresh out of the oven. It makes any morning feel special and tropical!
Recipe FAQ
- → Which bread works best for this toast?
Brioche or sturdy sourdough is recommended for optimal texture and flavor, but any thick bread slice will work.
- → Can I use other fruits as toppings?
Absolutely! Papaya, banana, or passionfruit are great alternatives to mango, pineapple, and kiwi.
- → How do I make a vegan version?
Substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk for a delicious vegan custard base.
- → Is this suitable for breakfast and brunch?
Yes, the crisp and creamy coconut custard toast pairs beautifully with morning beverages for breakfast or brunch.
- → What makes the custard creamy?
Coconut yogurt and a well-whisked egg create a smooth, creamy texture in the baked custard layer.
- → How do I avoid soggy toast?
Bake until the custard is just set and bread edges are golden to maintain a crisp outside and creamy center.