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 made this Yogurt-Custard Toast for a sunny weekend brunch with my family and everyone loved how the tropical fruits and coconut yogurt took the classic custard toast to a whole new level of freshness.
Ingredients
- Brioche or sturdy sourdough bread: 4 thick 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 Mixture:
- 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.
- Add Custard:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake Toast:
- 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 The first time I shared this recipe, my kids created custom fruit patterns on their slices, turning a simple breakfast into a creative morning moment together.
Required Tools
You will need a mixing bowl, whisk, spoon, baking sheet, and parchment paper to prepare and bake the toast.
Allergen Information
This recipe contains eggs, gluten (if not using gluten-free bread), and coconut. Always check ingredient labels for cross-contamination if allergies are severe.
Nutritional Information (per serving)
Each serving has approximately 210 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save This vibrant yogurt-custard toast is a cheerful way to start the day. Enjoy experimenting with your favorite fruit and toppings for an easy brunch treat.
Kitchen Q&A
- → Can I use regular yogurt instead of coconut yogurt?
Yes, plain or Greek yogurt can be substituted for coconut yogurt for a different flavor profile.
- → How do I make it vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk to keep the custard thick and creamy.
- → Which bread works best for this dish?
Brioche or sturdy sourdough provide the optimal texture and structure for holding the custard mixture.
- → Can I use other fruits?
Absolutely! Papaya, banana, and passionfruit make excellent tropical substitutions for the toppings.
- → What is the best way to serve this?
It’s delicious warm, right out of the oven, with a light drizzle of honey or maple syrup and a cup of coffee or tea.
- → Is it suitable for gluten-free diets?
Use gluten-free bread to make this dish suitable for gluten-sensitive or celiac diets.