Pin It 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 custard toast after seeing it trending online. The coconut yogurt adds a luscious twist that pairs so well with the juicy fruit toppings.
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Ingredients
- Thick bread slices: 4 thick slices brioche or sturdy sourdough bread
- Egg: 1 large egg
- Coconut yogurt: 100 g (1/2 cup) unsweetened or lightly sweetened
- Sweetener: 1 tbsp honey or maple syrup
- 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
- Extra sweetener: Extra honey or maple syrup, for drizzling (optional)
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Instructions
- Preheat & prepare:
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk custard:
- In a medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Shape toast base:
- Place bread slices on the prepared baking sheet. Using the back of a spoon, press down the center to make a shallow well in each slice, leaving a border.
- Fill & bake:
- Spoon the custard mixture evenly into the wells. Bake for 10 to 12 minutes until custard is set and bread edges golden.
- Add toppings:
- Let cool briefly, then top with mango, pineapple, kiwi, shredded coconut, and lime zest.
- Finish & serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
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This recipe is a hit with my family, especially on sunny weekends when we crave something bright and cheerful for brunch.
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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), and coconut. Always check labels for potential cross-contamination.
Nutritional Information
Per serving: Calories 210, Total Fat 7g, Carbohydrates 32g, Protein 6g
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Give this easy custard toast a try for a breakfast that feels like a tropical treat. Enjoy fresh and warm for the best experience!
Recipe Questions & Answers
- → Can I use regular yogurt instead of coconut yogurt?
Yes, regular yogurt can be used; choose a thick, unsweetened or lightly sweetened type for best texture.
- → How do I make this vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk for a fully plant-based version.
- → Can I use gluten-free bread?
Absolutely! Substitute sturdy gluten-free bread to make this suitable for gluten-sensitive diets.
- → What fruits work well as toppings?
Mango, pineapple, kiwi, papaya, passionfruit, or banana all pair beautifully with the coconut custard base.
- → What is the best bread for custard toast?
Brioche or sturdy sourdough slices are ideal for holding the custard mixture without getting soggy.
- → Should toast be served warm or cold?
It's best enjoyed slightly warm, right after baking, when the custard is set and the fruit adds freshness.
