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.
The first time I made this, my family couldn&t believe how something so simple could taste so decadent and fresh. We loved experimenting with different fruit toppings and everyone had a favorite combination.
Ingredients
- Bread: 4 thick slices brioche or sturdy sourdough bread
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Egg: 1 large
- Sweetener: 1 tbsp honey or maple syrup
- Vanilla extract: 1/2 tsp
- Salt: Pinch of sea salt
- Mango: 1/2, peeled and diced
- Pineapple: 1/2 cup fresh, diced
- Kiwi: 1, peeled and sliced
- Shredded coconut: 2 tbsp unsweetened
- Lime zest: Zest of 1 lime
- Extra honey or maple syrup: For drizzling, optional
Instructions
- Prepare the 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.
- Prep bread:
- Place 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.
- Add toppings:
- Remove from the oven and let cool slightly. Top each toast with mango, pineapple, kiwi, and a sprinkle of shredded coconut and lime zest.
- Optional drizzle:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save Making these with my kids is always a joy. They love helping to layer the fruit, and it has become a fun weekend tradition in our home.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, parchment paper are all you need for this recipe.
Allergen Information
Contains eggs, gluten, and coconut. Substitutions can make this recipe vegan and gluten-free. Always check ingredient labels for potential cross-contamination if allergies are severe.
Nutritional Information
Calories per serving: 210. Total Fat: 7 g. Carbohydrates: 32 g. Protein: 6 g.
Save Enjoy this easy, sunny breakfast for a quick pick-me-up. It&s a delicious twist on a viral classic and perfect for sharing.
Recipe FAQ
- → How do I make the custard filling creamy?
Whisk coconut yogurt with egg, sweetener, vanilla, and a pinch of salt until very smooth before spooning onto bread.
- → Can I use other fruits on top?
Absolutely! Substitute mango, pineapple, or kiwi with banana, papaya, or even passionfruit for a unique twist.
- → Is there a vegan option available?
Yes, use cornstarch and plant-based milk instead of egg for a fully plant-based custard mixture.
- → What kind of bread works best?
Brioche or sturdy sourdough slices hold the custard well and get perfectly crisp, but any thick-sliced bread can work.
- → What if I don’t have coconut yogurt?
You can swap with regular or plant-based yogurt as long as it is unsweetened or lightly sweetened.
- → How do I serve these for brunch?
Serve warm, topped with fruit, coconut, and lime zest. Pair with iced coffee or a fruity tea for a complete meal.