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.
The first time I tried making this yogurt-custard toast with coconut yogurt and tropical fruits, my kitchen smelled like a tropical getaway. It's now my go-to when I want something special but fuss-free on lazy weekend mornings.
Ingredients
- 4 thick slices brioche or sturdy sourdough bread: Forms the base and crisps up delightfully.
- 1 large egg: Helps create a smooth custard texture.
- 100 g (1/2 cup) coconut yogurt: Unsweetened or lightly sweetened for creaminess and subtle coconut flavor.
- 1 tbsp honey or maple syrup: Adds sweetness to the custard.
- 1/2 tsp vanilla extract: Boosts flavor complexity.
- Pinch of sea salt: Balances sweetness and enhances taste.
- 1/2 mango, peeled and diced: Bright, fresh topping.
- 1/2 cup fresh pineapple, diced: Adds juicy tang.
- 1 kiwi, peeled and sliced: For color and tang.
- 2 tbsp unsweetened shredded coconut: Sprinkle for texture and coconut flavor.
- Zest of 1 lime: Adds freshness and zing.
- Extra honey or maple syrup, for drizzling (optional): Sweet finishing touch.
Instructions
- Prep 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.
- Prepare 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 & Bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice. Bake for 10 to 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.
Pin My kids love customizing their own slices with extra fruit, and it's a fun way to start a slow Sunday while sharing breakfast together around the table.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper make prep simple and cleanup easy.
Allergen Information
Contains eggs, gluten, and coconut. Check labels for cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin Enjoy right away for the crispiest texture. Leftovers can be gently reheated and topped fresh for a revamp.
Recipe FAQ
- → Can I use regular yogurt instead of coconut?
Yes, regular yogurt works well, but coconut yogurt adds a unique tropical flavor to complement the fruit toppings.
- → What bread is best for this toast?
Brioche or sturdy sourdough provide a rich, crisp texture that holds the custard mixture perfectly during baking.
- → How can I make this version vegan?
Substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk, and use vegan-friendly yogurt for great results.
- → Which other fruits work for toppings?
Try papaya, passionfruit, banana, or berries for variety. Use seasonal favorites for the freshest flavors.
- → What is the ideal baking time?
Bake for 10–12 minutes until the custard is set and bread edges are golden. Do not overbake for best texture.
- → Can leftovers be stored?
Best enjoyed fresh, but leftovers can be wrapped and refrigerated for up to one day; reheat briefly before serving.