Pin 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 discovered custard toast during the viral craze and immediately wanted to add a tropical spin. Swapping in coconut yogurt and fresh fruit makes this version lighter and absolutely delicious. My family loves it for weekend brunch!
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4, perfect for soaking up the custard
- Large egg: 1, adds richness and helps set the custard
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp, for natural sweetness
- Vanilla extract: 1/2 tsp, adds warm flavor
- Sea salt: Pinch, balances the sweetness
- 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: From 1 lime
- Extra honey or maple syrup: For drizzling (optional)
Instructions
- Prepare Oven:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Make Coconut Custard:
- In a bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth.
- Prep Bread:
- Place the bread slices on the baking sheet and press the centers gently with a spoon to create a shallow well.
- Fill and Bake:
- Spoon the coconut yogurt custard into the wells of each bread slice.
- Set Custard:
- Bake for 10 to 12 minutes, until the custard sets and the bread edges turn golden.
- Add Toppings:
- Let cool slightly, then top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest.
- Finish and Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Pin This recipe is now a staple in our home for festive breakfasts. Watching everyone choose their favorite fruit topping makes each morning more special!
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper are all you need to whip this up.
Allergen Information
Contains eggs and coconut. Use gluten-free bread for gluten sensitivities and always check labels for potential cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin With this recipe you can turn simple toast into a tropical brunch delight. Enjoy experimenting with different fruits and flavors!
Recipe Q&A
- → Can I substitute brioche with another bread?
Yes, sourdough or any sturdy bread works well; avoid thin, soft breads to maintain structure.
- → How can I make this vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant milk for a plant-based alternative.
- → Which fruits complement the topping?
Mango, pineapple, and kiwi are ideal, but try papaya, passionfruit, or banana for variety.
- → Is coconut yogurt required?
No, plain or Greek yogurt can be used instead, but coconut adds extra creaminess and tropical flavor.
- → Can I prepare it in advance?
It's best served fresh for optimal texture, but you can prep the custard and fruits ahead for quick assembly.
- → Are there gluten-free options?
Yes, use gluten-free bread to make it suitable for those with gluten sensitivities.