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 this twist on custard toast after seeing countless variations online. The combination of coconut yogurt and fresh fruit transformed the classic into something bright and naturally sweet, making it a favorite in my kitchen, especially on weekends.
Ingredients
- Bread: 4 thick slices brioche or sturdy sourdough bread
- Egg: 1 large egg
- Coconut yogurt: 100 g (1/2 cup) coconut yogurt unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp
- Vanilla extract: 1/2 tsp
- Sea salt: Pinch
- Mango: 1/2 mango peeled and diced
- Pineapple: 1/2 cup fresh pineapple diced
- Kiwi: 1 kiwi peeled and sliced
- Shredded coconut: 2 tbsp unsweetened
- Lime zest: Zest of 1 lime
- Honey or maple syrup (optional): Extra for drizzling
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make 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 Bread:
- 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 Sharing this toast with family became such a cheerful Sunday morning ritual. Everyone loves customizing their own slice with different fruits, making breakfast playful and delicious.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs (omit or substitute for vegan version), gluten (unless using gluten-free bread), coconut. Always check labels for potential cross-contamination if allergies are severe.
Nutritional Information
Each serving contains about 210 calories, 7 g fat, 32 g carbohydrates, and 6 g protein.
Save A sprinkle of lime zest and coconut gives extra brightness. Enjoy this brunch treat while the toast is warm and creamy.
Recipe Questions
- → Can I use a different type of bread?
Yes, sturdy sourdough or gluten-free bread works well if brioche isn't available.
- → How do I make this dish vegan?
Swap the egg for 1 tablespoon cornstarch and 2 tablespoons plant-based milk for a vegan option.
- → Which fruits pair best on top?
Mango, pineapple, and kiwi add tropical flair, but you can use papaya, banana, or passionfruit.
- → Can I prepare these in advance?
Best served fresh, but you can prep the custard and fruits ahead to save time in the morning.
- → How do I avoid soggy toast?
Use sturdy bread and bake until the custard is just set and edges are golden for optimal texture.
- → Is coconut yogurt required?
Coconut yogurt gives a unique flavor, but other plant-based or dairy yogurts may be substituted.