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 custard toast on a lazy Sunday, and it instantly became a family favorite. The coconut yogurt creates an irresistibly creamy base, and the fruity toppings always make breakfast feel special.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices
- 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
- Zest of lime: 1
- Extra honey or maple syrup: For drizzling (optional)
Instructions
- Prep Oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make Custard:
- In a medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Prepare Bread:
- Place bread slices on baking sheet. Using spoon, gently press center of each slice to create shallow well, leaving a border.
- Fill and Bake:
- Spoon coconut yogurt custard mixture evenly into bread wells. Bake for 10 to 12 minutes, until custard sets and bread edges are golden.
- Add Toppings:
- Remove from oven and cool slightly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired.
Save My kids love helping assemble the toast, and it’s become a fun breakfast tradition. Watching them pick their favorite fruits for topping always adds a joyful touch to our mornings.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper
Allergen Information
Contains eggs, gluten, and coconut. Substitute ingredients as needed for allergies, and verify product labels.
Nutritional Information
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g per serving
Save This toast is best enjoyed fresh out of the oven. The combination of creamy custard and juicy fruits will brighten anyone’s morning!
Recipe FAQs
- → What type of bread is best for this toast?
Thick slices of brioche or sturdy sourdough work best, supporting the custard and toppings without getting soggy.
- → Can I use other fruits besides mango, pineapple, and kiwi?
Absolutely—papaya, banana, or passionfruit also complement the creamy texture and coconut flavor beautifully.
- → Is this dish vegetarian or vegan?
It's vegetarian by default. For vegan, replace the egg with cornstarch and plant-based milk.
- → What can I serve alongside this toast?
This toast pairs well with iced coffee, tropical tea, or fresh fruit smoothies for a complete brunch.
- → How do I ensure the custard sets properly?
Bake until the custard is just set and bread edges turn golden, usually 10–12 minutes at 180°C (350°F).
- → Does this dish contain common allergens?
It contains eggs, gluten (unless bread is gluten-free), and coconut. Always check ingredient labels for allergens.