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 made this after seeing the viral custard toast trend, but wanted a punchier tropical twist. Coconut yogurt and a trio of fresh fruit levels up both flavor and nutrition, making this a standout in our brunch rotation.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices for the base, ideally about 1-inch thick
- Large egg: 1, for the custard mixture (substitute for vegan if needed)
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened for creamy texture and flavor
- Honey or maple syrup: 1 tbsp, adds sweetness and can be drizzled extra for serving
- Vanilla extract: 1/2 tsp for aroma
- Sea salt: Pinch, balances tastes
- Mango: 1/2, peeled and diced, for topping
- Fresh pineapple: 1/2 cup, diced, for that tropical note
- Kiwi: 1, peeled and sliced, adds color and tang
- Unsweetened shredded coconut: 2 tbsp, for extra crunch and flavor
- Zest of lime: From 1 lime, livens everything up
- Extra honey or maple syrup: For drizzling, optional
Instructions
- Prep the oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix the custard:
- In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Shape the toast:
- 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 the 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 This recipe made for a fun Sunday morning project with my daughter, who loved piling on her favorite fruits. Now it's our go-to treat when we want something extra special but easy.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper are all you need for this fuss-free breakfast.
Allergen Information
Contains eggs (omit or substitute for vegan version), gluten (unless gluten-free bread is used), and coconut. Always check labels for potential cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210; Total Fat: 7 g; Carbohydrates: 32 g; Protein: 6 g per toast serving.
Save With its cheerful colors and creamy-crunchy layers, yogurt-custard toast will brighten up any breakfast table. Try it warm with a splash of extra syrup for maximum indulgence.
Recipe FAQs
- → Can I use different bread varieties?
Yes, sturdy options like brioche or sourdough work best, but gluten-free breads can be used for dietary needs.
- → Is it possible to make this vegan?
Absolutely. Substitute the egg with cornstarch and plant-based milk, and stick with non-dairy coconut yogurt.
- → What fruits work as toppings?
Mango, pineapple, and kiwi are traditional, but papaya, passionfruit, or banana add more tropical variety.
- → How do I achieve creamy custard?
Whisk coconut yogurt, egg, honey or maple, vanilla, and salt until smooth, then bake gently until set.
- → Can I prepare this in advance?
Best enjoyed fresh, but you can assemble ahead and bake right before serving for optimal texture and flavor.
- → What is a good drink pairing?
Iced coffee or tropical teas complement the sweet and creamy flavors perfectly at breakfast or brunch.