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.
The first time I made this coconut yogurt custard toast, my kitchen filled with the aroma of fresh fruit and vanilla. It’s a breakfast that always feels special, whether for a leisurely brunch or a quick weekday treat.
Ingredients
- Brioche or sturdy sourdough bread: 4 thick slices
- Egg: 1 large
- 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
- Pineapple: 1/2 cup fresh, diced
- Kiwi: 1, peeled and sliced
- Shredded coconut: 2 tbsp unsweetened
- Lime zest: Zest of 1 lime
- Extra honey or maple syrup: For drizzling (optional)
Instructions
- Preheat 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.
- Add custard:
- 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.
- Top and serve:
- 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 My family enjoys making this together on weekends, letting everyone choose their favorite fruits. It’s a fun breakfast tradition that brings a burst of color and flavor to our mornings.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs (omit or substitute for vegan version), gluten (unless using gluten-free bread), coconut. Always 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
Save Serve warm for the best texture, and enjoy with a cup of tropical tea or iced coffee. Leftovers can be gently reheated in the oven the next day.
Recipe FAQ
- → Can I use regular yogurt instead of coconut yogurt?
Yes, regular yogurt works well, but coconut yogurt adds a subtle tropical flavor and creamy texture.
- → What type of bread is best to use?
Brioche or sturdy sourdough holds up best, staying soft inside and crisp outside after baking.
- → Is there a vegan-friendly version?
Swap the egg for 1 tbsp cornstarch and 2 tbsp plant milk for a plant-based alternative.
- → Can I use other fruits for topping?
Absolutely! Try papaya, banana, or passionfruit, or mix your favorites for added variety.
- → How do I prevent soggy toast?
Use thick bread and avoid overfilling with custard. Bake until the custard is just set.