Pin 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 discovered this tropical custard toast while experimenting with coconut yogurt for a lighter breakfast treat. It quickly became a family favorite for weekend brunch and special occasions.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4
- Large egg: 1
- Coconut yogurt (unsweetened or lightly sweetened): 100 g (1/2 cup)
- Honey or maple syrup: 1 tbsp
- Vanilla extract: 1/2 tsp
- Sea salt: Pinch
- Mango, peeled and diced: 1/2
- Fresh pineapple, diced: 1/2 cup
- Kiwi, peeled and sliced: 1
- Unsweetened shredded coconut: 2 tbsp
- Lime zest: Zest of 1 lime
- Extra honey or maple syrup (optional): For drizzling
Instructions
- Prepare 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.
- 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 Bread:
- 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 & 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.
Pin This toast is often requested by my kids, especially on lazy Sundays. Sharing bright, colorful and nutritious bites over coffee always brings everyone together.
Required Tools
Mixing bowl, whisk, spoon, baking sheet and parchment paper are needed for easy preparation.
Allergen Information
Contains eggs (omit or substitute for vegan version). Contains gluten (unless using gluten-free bread). Contains coconut. Always check labels for potential cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin Finish with an extra drizzle of honey or maple syrup if you like. Serve warm for the best creamy texture and flavor.
Recipe Q&A
- → Can I substitute regular yogurt for coconut yogurt?
Yes, plain or Greek yogurt can be used instead of coconut yogurt. Choose unsweetened or lightly sweetened varieties for best flavor.
- → What if I don’t have brioche or sourdough bread?
Any sturdy bread will work, but soft breads like brioche or thick sourdough add ideal texture. Avoid very thin slices.
- → Is it possible to make this vegan?
Absolutely! Replace the egg with cornstarch and plant milk as noted, and use maple syrup for sweetening.
- → Can I use other fruits as toppings?
Yes, feel free to switch mango, pineapple, and kiwi with favorites like papaya, passionfruit, or banana for variety.
- → How do I store leftovers?
It’s best enjoyed fresh, but leftovers can be stored in the fridge for up to one day. Reheat briefly before serving.
