Save to Pinterest 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 after seeing the original custard toast viral trend and decided to boost the tropical notes with coconut yogurt and colorful fruit. My family loved the creamy base and the burst of flavor from fresh toppings: it quickly became a weekend breakfast staple.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 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
- Fresh pineapple: 1/2 cup, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp
- Zest of lime: 1
- Extra honey or maple syrup: For drizzling (optional)
Instructions
- Prep Oven & Pan:
- 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.
Save to Pinterest My kids always ask for extra kiwi and a little extra honey drizzle on theirs. This toast quickly disappears at any family breakfast, and everyone loves helping arrange fruit on top.
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), and coconut. 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 to Pinterest Serve immediately for best flavor and texture. Coconut yogurt and fresh fruit make this a showy, delicious way to start the morning.
Recipe FAQs
- → Can I use different types of bread?
Yes, sturdy bread like brioche or sourdough works best, but gluten-free options can also be used.
- → Which fruits pair well with the custard toast?
Mango, pineapple, kiwi, and lime zest add vibrant flavor, but try papaya, banana, or passionfruit for variety.
- → Is there a vegan alternative for the custard?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk for a vegan-friendly custard.
- → How can I achieve a crisp texture?
Bake the toast until bread edges are golden and custard is just set, typically for 10–12 minutes at 180°C (350°F).
- → What can I serve alongside yogurt custard toast?
A cup of iced coffee or tropical tea pairs perfectly for a balanced breakfast or brunch spread.
- → Are there common allergens in this dish?
This dish may contain eggs, gluten (unless using gluten-free bread), and coconut. Read ingredient labels carefully for sensitivities.