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 made this yogurt-custard toast for my family after seeing the viral trend online, and adding coconut yogurt brought a fresh twist. The tropical fruit toppings made everyone ask for seconds, especially on lazy weekend mornings.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices
- Large egg: 1
- 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
- Fresh pineapple: 1/2 cup, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp
- Lime zest: zest of 1 lime
- Extra honey or maple syrup: for drizzling (optional)
Instructions
- Prepare for baking:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make 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 the 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 with 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 This is a family-favorite weekend breakfast, and everyone has fun customizing their own toast with different tropical toppings.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs, gluten, and coconut. Use substitutes for allergies and always check labels.
Nutritional Information (Per Serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Save This custard toast is ready in under half an hour and brings sunshine to any breakfast table. Enjoy fresh and warm for the best texture.
Recipe Help & FAQs
- → Can I use dairy yogurt instead of coconut yogurt?
Absolutely! Swap coconut yogurt with any unsweetened or lightly sweetened dairy yogurt for a similar texture and flavor.
- → What other fruits can be used as toppings?
Try papaya, passionfruit, banana, or berries. Mix and match your favorites for extra color and flavor variety.
- → Is it possible to make this dish vegan?
Yes. Replace the egg with cornstarch and plant-based milk, and ensure the yogurt is entirely plant-based.
- → How do I know when the custard is baked?
The custard should be set with a slight jiggle and the bread edges golden. Typically after 10–12 minutes at 180°C.
- → What bread works best for this toast?
Brioche or sturdy sourdough are ideal. They hold well and provide a soft, substantial base for the custard and toppings.
- → Can this dish be made gluten-free?
Yes, simply substitute the bread with your favorite gluten-free option to accommodate dietary needs.