Yogurt Custard Toast 2.0 (Print Version)
Creamy coconut custard atop crisp toast, finished with mango, pineapple, and kiwi for a bright, satisfying start.
# Components:
→ Toast Base
01 - 4 thick slices brioche or sturdy sourdough bread
→ Custard Mixture
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 of 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)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until fully smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using a spoon, gently press down the center of each slice to form a shallow well, retaining a border around the edges.
04 - Distribute the coconut yogurt custard evenly into the wells of each bread slice.
05 - Place tray in oven and bake for 10 to 12 minutes, until custard is just set and the bread edges are golden brown.
06 - Remove baking sheet from oven and allow to cool slightly. Top each toast with diced mango, pineapple, kiwi, and sprinkle with shredded coconut and lime zest. Drizzle with extra honey or maple syrup if desired and serve immediately.
# Expert Advice:
01 -
- Crispy, creamy, and fruity all in one bite
- Easy to customize with your favorite tropical fruits
02 -
- For vegan version, swap egg for 1 tbsp cornstarch and 2 tbsp plant milk
- Tastes great with other tropical fruits like banana or papaya
03 -
- Use sturdy bread to prevent soggy toast
- Customize flavors with a dash of cardamom or cinnamon in the custard