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 this as a weekend breakfast treat after seeing how custard toast took off online. Swapping in coconut yogurt brought an exotic twist, and now it's my favorite way to brighten up brunch with friends.
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
- Prepare 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.
- 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.
- Finish 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.
Pin Everyone in my family loves building their own colorful toast, especially the kids who get to arrange the fruit in fun patterns before breakfast. It's become our sunny weekend tradition!
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper make the prep and cleanup a breeze for busy mornings.
Allergen Information
Contains eggs (see vegan swap), gluten (choose gluten-free bread if needed), and coconut. If allergies, review ingredients for safety.
Nutritional Information
Each serving provides about 210 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein for a well-balanced start to the day.
Pin Serve right away for crisp toast and creamy custard. Feel free to customize with your favorite fruits!
Recipe FAQ
- → What kind of bread works best?
Brioche or sturdy sourdough bread provide a soft, supportive base that holds the custard well and crisps beautifully.
- → Can this be made vegan?
Yes! Substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk for a vegan-friendly version.
- → Which fruits can I use for toppings?
Try mango, pineapple, and kiwi, or experiment with papaya, passionfruit, or banana for extra variety.
- → Is this suitable for gluten-free diets?
Use gluten-free bread, as the standard version contains gluten. Always confirm with bread labels for safety.
- → How do I achieve a creamy custard texture?
Whisk the egg, coconut yogurt, honey, vanilla, and salt until smooth, then bake until the custard sets but remains creamy.
- → Can I prepare this ahead of time?
For best texture, serve immediately after baking. Prepare ingredients in advance, then assemble and bake just before eating.