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 tried custard toast during the viral trend and immediately fell in love with the concept. This version uses coconut yogurt for a tropical flair and feels even more special for a leisurely weekend breakfast.
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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
- Lime zest: Zest of 1 lime
- Extra honey or maple syrup (optional): For drizzling
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Instructions
- Preheat 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.
- Prepare Bread:
- Place the 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 With Custard:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
- Bake Toast:
- 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.
- Finish:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save When my family first tasted this vibrant version, my kids immediately asked for seconds – the colors and flavors make it a fun breakfast for everyone.
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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), coconut. Always check labels for potential cross-contamination.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Save 
This yogurt-custard toast brightens any morning with its rich flavor and sunny presentation. Enjoy it fresh for the best texture and taste.
Recipe FAQ
- → Can I use regular yogurt instead of coconut?
Yes, regular yogurt works well; adjust sweetness to taste. Coconut yogurt adds a subtle tropical flavor.
- → Which breads work best for custard toast?
Thick-cut brioche or sturdy sourdough provide the best texture for soaking up the custard mixture.
- → Can I make this dish vegan?
Swap the egg for cornstarch and plant-based milk as described, and check that your bread is vegan-friendly.
- → What fruit substitutions are possible?
Try papaya, banana, or passionfruit for new flavors—any ripe tropical fruit pairs deliciously.
- → How do I prevent soggy bread?
Don’t overfill the custard and use sturdy bread; bake until edges are golden and custard set.
- → What can I serve with custard toast?
Tropical tea, iced coffee, or fresh juice complement the flavors beautifully for brunch or breakfast.
