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.
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)
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.
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.