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 version after seeing the original trend online, and it quickly became a weekend favorite. The coconut yogurt adds a subtle tropical twist, making every bite feel extra special.
Ingredients
- Brioche or sourdough bread: 4 thick slices, sturdy enough to hold custard.
- Egg: 1 large, helps set the custard.
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened.
- Honey or maple syrup: 1 tbsp, for sweetness.
- Vanilla extract: 1/2 tsp, adds flavor.
- Sea salt: Pinch, balances sweetness.
- 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 Oven:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Make Custard:
- Whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt in a medium bowl until smooth and creamy.
- Shape Bread:
- Place bread slices on baking sheet. Use back of spoon to press center, creating a shallow well with a border.
- Add Custard:
- Spoon coconut yogurt custard into bread wells evenly.
- Bake Toast:
- Bake 10–12 minutes until custard sets and bread edges are golden.
- Top and Serve:
- Cool slightly, top with mango, pineapple, kiwi, shredded coconut, lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save We love sharing these colorful toasts on lazy Sunday mornings. It's become a tradition to try different fruits and let everyone choose their own toppings.
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 if allergies are severe.
Nutritional Information
Per serving: 210 calories, 7 g fat, 32 g carbohydrates, 6 g protein
Save This toast is best enjoyed fresh from the oven. The leftovers are delicious cold, too!
Recipe Guide
- → Can I use plain yogurt instead of coconut yogurt?
Yes, plain yogurt works well. Use unsweetened or lightly sweetened for best results; the flavor will be less tropical.
- → Are other breads suitable besides brioche or sourdough?
Sturdy bread like challah or whole grain slices can be used. Softer breads may become soggy during baking.
- → What fruits can I substitute for mango, pineapple, or kiwi?
Try banana, papaya, or berries. Any ripe, fresh fruit adds color and flavor to the dish.
- → How do I make this dish vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk. Use dairy-free yogurt and maple syrup.
- → Does this pair well with drinks?
Yes, it complements iced coffee, tropical tea, or fresh fruit juices for a refreshing meal.
- → Can I prepare the custard ahead of time?
You can mix the custard and chill before assembly. Bake and top with fruits just before serving for best texture.