Yogurt Custard Toast Coconut (Printer View)

Crisp toast layered with coconut yogurt custard and fresh tropical fruits for a colorful, creamy flavor fusion.

# Components:

→ For the Toast

01 - 4 thick slices brioche or sturdy sourdough bread
02 - 1 large egg
03 - 1/2 cup coconut yogurt, unsweetened or lightly sweetened
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch sea salt

→ Toppings

07 - 1/2 mango, peeled and diced
08 - 1/2 cup fresh pineapple, diced
09 - 1 kiwi, peeled and sliced
10 - 2 tablespoons unsweetened shredded coconut
11 - Zest of 1 lime
12 - Extra honey or maple syrup, for drizzling (optional)

# Method steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until fully blended and creamy.
03 - Arrange bread slices on the lined baking sheet. With the back of a spoon, gently press the center of each slice to form a shallow well, maintaining a border around the edges.
04 - Evenly distribute the coconut yogurt custard mixture into each bread well. Bake in the oven for 10 to 12 minutes, until custard is set and bread edges are golden brown.
05 - Remove from oven and allow to cool briefly. Top each toast with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired.

# Expert Advice:

01 -
  • Delightful flavor combination of crunchy toast and silky custard
  • Quick to prepare for breakfast or brunch
02 -
  • For a vegan option, substitute the egg with cornstarch and plant-based milk
  • Always check bread and yogurt labels for allergens if needed
03 -
  • Press gently to create the bread well so the custard stays in place
  • Switch up fruit toppings with papaya or banana for more variety
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