Pin 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 coconut yogurt custard toast when looking for something fresh to brighten my brunch table. Each time I make this, the combination of creamy custard and juicy fruits makes breakfast feel like a mini vacation.
Ingredients
- For the Toast: 4 thick slices brioche or sturdy sourdough bread, 1 large egg, 100 g (1/2 cup) coconut yogurt (unsweetened or lightly sweetened), 1 tbsp honey or maple syrup, 1/2 tsp vanilla extract, Pinch of sea salt
- Toppings: 1/2 mango (peeled and diced), 1/2 cup fresh pineapple (diced), 1 kiwi (peeled and sliced), 2 tbsp unsweetened shredded coconut, Zest of 1 lime, Extra honey or maple syrup (optional, for drizzling)
Instructions
- Prepare your 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.
- Prepare bread slices:
- 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 and bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake the toast:
- 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 sprinkle with shredded coconut and lime zest.
- Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Pin It's a hit in our house, especially on lazy Sunday mornings when everyone gets to pick their favorite tropical fruit toppings.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs (omit or substitute for vegan version), contains gluten (unless using gluten-free bread), contains coconut. Always check labels for potential cross-contamination if allergies are severe.
Nutritional Information
Per serving: 210 calories, 7 g total fat, 32 g carbohydrates, 6 g protein
Pin Bring extra brightness to your breakfast with this delicious toast—the colorful topping combinations are endless!
Recipe Q&A
- → Can I use regular yogurt instead of coconut yogurt?
Yes, you can substitute coconut yogurt with any unsweetened or lightly sweetened yogurt for a different flavor profile.
- → What breads work best for this dish?
Brioche and sturdy sourdough are ideal, but any thick, rustic bread that holds up after baking will work well.
- → How can I make this dairy-free and vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk. Also, choose vegan-friendly yogurt.
- → What fruit toppings can I use besides mango, pineapple, and kiwi?
Try papaya, passionfruit, banana, berries, or any ripe tropical or seasonal fruits you enjoy.
- → How do I know when the custard filling is set?
Bake until the custard feels firm to the touch in the center and the bread edges turn golden brown.
- → Is this dish suitable for meal prep?
It's best enjoyed fresh, but you can prep the yogurt mixture and fruit in advance to save time.