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 tried coconut yogurt in custard toast on a tropical vacation, and now I make this version any time I want to start my day with something special. The blend of mango, pineapple, and kiwi brings sunshine to the table every time.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 pieces for a hearty base
- Egg: 1 large, for custard structure
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp, adds natural sweetness
- Vanilla extract: 1/2 tsp, for flavor depth
- Sea salt: Pinch, balances taste
- Mango: 1/2, peeled and diced, for topping
- Pineapple: 1/2 cup fresh, diced, for topping
- Kiwi: 1, peeled and sliced, for topping
- Shredded coconut: 2 tbsp unsweetened, for garnish
- Lime zest: From 1 lime, for freshness
- Extra honey or maple syrup: Optional, for drizzling
Instructions
- Prepare Oven:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make Custard:
- In a medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Shape Bread:
- Place 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 coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake Toast:
- Bake for 10 to 12 minutes, until custard is just set and bread edges are golden.
- Top & Serve:
- Remove from oven and let cool slightly. Top each toast with mango, pineapple, kiwi, and sprinkle with shredded coconut and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save My kids love helping layer the colorful fruit on each slice, making breakfast a joyful moment for everyone. It's a fun treat to enjoy together on relaxed weekend mornings.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains egg, gluten (unless gluten-free bread is used), and coconut. Check labels for possible cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Save Enjoy this tropical custard toast warm for the full flavor experience. Try it with iced coffee or fruit tea for a complete breakfast!
Kitchen Help
- → How do you make the custard filling?
Whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy before spreading onto the bread.
- → Can I make this vegan?
Yes, substitute the egg with cornstarch and plant-based milk for a fully plant-based custard.
- → Which bread works best?
Brioche or sturdy sourdough is ideal, offering structure to hold the custard and toppings without becoming soggy.
- → What toppings can I use?
Fresh mango, pineapple, kiwi, shredded coconut, and lime zest are featured, but other tropical fruits work well too.
- → Is gluten-free bread suitable?
Gluten-free bread can be used for those with sensitivities, just ensure it's sturdy enough to hold toppings.
- → How should leftovers be stored?
It's best enjoyed fresh, but leftover toast can be refrigerated and reheated gently for up to one day.