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 tried coconut yogurt custard toast when looking for something fresh to brighten my brunch table. Each time I make this, the combination of creamy custard and juicy fruits makes breakfast feel like a mini vacation.
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Ingredients
- For the Toast: 4 thick slices brioche or sturdy sourdough bread, 1 large egg, 100 g (1/2 cup) coconut yogurt (unsweetened or lightly sweetened), 1 tbsp honey or maple syrup, 1/2 tsp vanilla extract, Pinch of sea salt
- Toppings: 1/2 mango (peeled and diced), 1/2 cup fresh pineapple (diced), 1 kiwi (peeled and sliced), 2 tbsp unsweetened shredded coconut, Zest of 1 lime, Extra honey or maple syrup (optional, for drizzling)
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Instructions
- Prepare your oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix the 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 slices:
- 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 and bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake the toast:
- 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 sprinkle with shredded coconut and lime zest.
- Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Pin It's a hit in our house, especially on lazy Sunday mornings when everyone gets to pick their favorite tropical fruit toppings.
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Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
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: 210 calories, 7 g total fat, 32 g carbohydrates, 6 g protein
Pin 
Bring extra brightness to your breakfast with this delicious toast—the colorful topping combinations are endless!
Recipe Q&A
- → Can I use regular yogurt instead of coconut yogurt?
Yes, you can substitute coconut yogurt with any unsweetened or lightly sweetened yogurt for a different flavor profile.
- → What breads work best for this dish?
Brioche and sturdy sourdough are ideal, but any thick, rustic bread that holds up after baking will work well.
- → How can I make this dairy-free and vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk. Also, choose vegan-friendly yogurt.
- → What fruit toppings can I use besides mango, pineapple, and kiwi?
Try papaya, passionfruit, banana, berries, or any ripe tropical or seasonal fruits you enjoy.
- → How do I know when the custard filling is set?
Bake until the custard feels firm to the touch in the center and the bread edges turn golden brown.
- → Is this dish suitable for meal prep?
It's best enjoyed fresh, but you can prep the yogurt mixture and fruit in advance to save time.
