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 this yogurt-custard toast on a sunny weekend, and it instantly became a brunch favorite. The combination of creamy coconut yogurt and juicy mango makes it feel special with minimal effort.
Ingredients
- Brioche or sourdough bread: 4 thick slices, sturdy and fresh
- Egg: 1 large, for custard base
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp, plus extra for drizzling if desired
- Vanilla extract: 1/2 tsp, for flavor
- Sea salt: Pinch, to balance sweetness
- Mango: 1/2, peeled and diced
- Pineapple: 1/2 cup, diced fresh
- Kiwi: 1, peeled and sliced
- Shredded coconut: 2 tbsp, unsweetened
- Lime zest: Zest of 1 lime
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Prepare Custard:
- In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Shape 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 Toast:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake:
- 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. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save This toast was such a hit with my family that it became our go-to Sunday breakfast. Kids especially loved picking and arranging the tropical fruits.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper make this recipe a breeze to assemble and bake.
Allergen Information
Contains egg, gluten, and coconut. Always check labels if allergies are severe or replacing with vegan/gluten-free options.
Nutritional Information
Each serving has about 210 calories, 7 g fat, 32 g carbohydrates, and 6 g protein.
Save Finish your toast with an extra drizzle of honey or lime zest. Enjoy this vibrant bite fresh from the oven.
Recipe FAQ
- → What type of bread works best for this dish?
Thick slices of brioche or sturdy sourdough hold the creamy custard mixture well and crisp nicely in the oven.
- → Can I use dairy yogurt instead of coconut yogurt?
Yes, dairy yogurt is a suitable alternative if you prefer its flavor or texture. Adjust sweetness to taste.
- → How do I make this vegan-friendly?
Replace the egg with cornstarch and plant-based milk for a vegan version while still enjoying creaminess.
- → Which fruits pair well with this toast?
Mango, pineapple, and kiwi offer a tropical medley. Feel free to try papaya, banana, or passionfruit for variety.
- → Is this dish suitable for those with gluten allergies?
Use gluten-free bread to accommodate gluten sensitivities. Always check labels for cross-contamination risks.
- → What kitchen tools are needed?
You'll need a mixing bowl, whisk, spoon, baking sheet, and parchment paper to prepare and bake the dish.