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 recipe when looking for new ways to enjoy coconut yogurt at breakfast. The crisp edges, creamy custard center, and burst of fresh fruit quickly made it a weekend favorite in my kitchen.
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
- 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.
- Prep 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 and bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice. 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 I love making these tropical custard toasts for my family on lazy Sunday mornings. The kids have fun creating their own fruit designs on the warm toast, making breakfast an interactive treat.
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 if allergies are severe.
Nutritional Information
Calories: 210. Total Fat: 7 g. Carbohydrates: 32 g. Protein: 6 g per serving.
Save This custard toast is best enjoyed warm and fresh. Get creative with toppings to make each serving unique!
Recipe FAQ
- → Can I use regular yogurt instead of coconut yogurt?
Yes, regular dairy or plant-based yogurt works well. Coconut yogurt adds a hint of tropical flavor and creaminess.
- → Which bread is best for custard toast?
Brioche or sturdy sourdough are ideal for their thickness and structure, holding the custard mixture and staying crisp.
- → Can I make this dish vegan?
Absolutely! Substitute the egg with cornstarch and plant-based milk. Check all ingredients to ensure they're vegan-friendly.
- → What other fruits can I use?
Try papaya, passionfruit, banana, or any seasonal fruit. Tropical varieties add extra freshness and flavor.
- → How do I prevent soggy toast?
Use thick bread slices and avoid overfilling with custard. Bake just until set and serve promptly for optimal texture.
- → What pairs well with this dish?
Iced coffee, tropical fruit tea, or fresh juice complement the creamy and fruity flavors beautifully.