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 for a quick brunch when friends visited and everyone was amazed at how something so simple could taste so luxurious bursting with sweet tangy fruit in every mouthful.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices
- Large egg: 1
- 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 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 mixture:
- In a medium bowl whisk together egg coconut yogurt honey or maple syrup vanilla extract and salt until smooth and creamy.
- Shape 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 edges.
- Fill toast:
- Spoon coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake:
- Bake for 10–12 minutes until custard is just set and bread edges are golden.
- Add toppings:
- Remove from oven and let cool slightly. Top each toast with mango pineapple kiwi and a sprinkle of shredded coconut and lime zest.
- Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save This has become a family favorite especially on lazy Saturday mornings when we gather around the table everyone picks their favorite fruit toppings and we enjoy it warm from the oven.
Required Tools
Mixing bowl whisk spoon baking sheet parchment paper make assembly and baking a breeze.
Allergen Information
Contains eggs (omit or substitute for vegan version) gluten (unless using gluten-free bread) and coconut always 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 Serve immediately for best contrast of crisp toast and creamy custard. Enjoy experimenting with your own favorite fruit toppings.
Recipe Guide
- → What type of bread should I use?
Brioche or sturdy sourdough works best for holding the creamy custard and toppings without becoming soggy.
- → Can I make this vegan?
Yes, substitute the egg with 1 tablespoon cornstarch and 2 tablespoons plant-based milk for a vegan-friendly version.
- → Which fruits pair well with this toast?
Try mango, pineapple, kiwi, or swap in papaya, banana, or passionfruit for a refreshing twist.
- → Is the coconut yogurt essential?
Coconut yogurt adds creaminess and subtle flavor, but you can use plain or Greek yogurt if preferred.
- → Can it be made gluten-free?
Absolutely! Use your favorite gluten-free bread to make this dish suitable for various dietary needs.
- → What’s the best way to serve?
Serve warm, freshly topped with diced fruit, shredded coconut, and a drizzle of honey or maple syrup for extra sweetness.