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 tried making this version of custard toast on a sunny weekend and it instantly became a household favorite. The creamy coconut yogurt paired beautifully with juicy mango and pineapple, making every bite a tropical treat.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices, gives the perfect crisp base
- Large egg: 1, helps set the 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, for flavor depth
- Sea salt: Pinch, balances flavors
- Mango: 1/2, peeled and diced
- Fresh pineapple: 1/2 cup, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp, sprinkle for texture
- Lime zest: From 1 lime
- Extra honey or maple syrup (optional): For drizzling
Instructions
- Prep 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.
- Add 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.
- Top and Serve:
- 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 Our family loves gathering around the kitchen to make these toasts for a lazy brunch. The process is simple, and everyone joins in to choose their own fruit toppings, creating a fun and colorful spread.
Required Tools
You will need a mixing bowl, whisk, spoon, baking sheet, and parchment paper to prepare and bake the toast.
Allergen Information
This recipe contains eggs, gluten (unless using gluten-free bread), and coconut. Always verify ingredient labels to avoid cross-contamination if allergies are severe.
Nutritional Information
Each serving provides about 210 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein, making it a balanced breakfast option.
Save Enjoy this yogurt-custard toast fresh out of the oven while the toppings are cool and juicy. Perfect to brighten any morning or share as a delightful brunch centerpiece.
Recipe Guide
- → Can I use a different type of bread?
Yes, sturdy bread like sourdough, brioche, or gluten-free options work well for holding the custard mixture.
- → Is it possible to make this dish vegan?
Absolutely. Substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk to achieve similar texture.
- → Which tropical fruits are recommended?
Mango, pineapple, and kiwi are suggested, but banana, papaya, or passionfruit can be used to vary the flavors.
- → Can I prepare this ahead of time?
It’s best enjoyed fresh, but you can prepare toppings and custard mixture in advance and assemble before baking.
- → What can I pair with this toast?
This dish pairs well with iced coffee, tropical tea, or fresh juices for a complete breakfast or brunch experience.
- → Is coconut yogurt necessary?
While coconut yogurt adds flavor, you can use other plant-based or regular yogurts depending on preference.