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 this spin after seeing the viral custard toast everywhere and wanted something even lighter, so I swapped Greek yogurt for coconut yogurt and used tropical fruit. It quickly became a weekend brunch favorite!
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices, sturdy enough to hold the filling
- Egg: 1 large, binds and thickens 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, for depth of flavor
- Sea salt: Pinch, to balance
- Mango: 1/2, peeled and diced
- Fresh pineapple: 1/2 cup, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp, for crunch
- Lime zest: Zest of 1 lime, for brightness
- Extra honey or maple syrup: To drizzle, optional
Instructions
- Preheat oven:
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Prepare custard mixture:
- In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Shape 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 and bake:
- Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice. Bake for 10–12 minutes, until the custard is just set and the bread edges are golden.
- Top and serve:
- Remove from the oven and let cool slightly. Top each toast with mango, pineapple, kiwi, and a sprinkle of shredded coconut and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save My kids love assembling their own toasts and picking their favorite fruit toppings. It's a fun breakfast project for the whole family and gets everyone excited about eating fresh fruit!
Serving Suggestions
Pairs beautifully with iced coffee or a pot of tropical tea for a brunch vibe. For extra crunch, add toasted seeds or a sprinkle of chia on top.
Make It Ahead
You can mix the custard base and prep the fruit the night before. Assemble and bake fresh for the crispiest results.
Variations
Swap in papaya or passionfruit, or use seasonal berries. For a vegan version, use cornstarch and plant-based milk instead of egg.
Save Enjoy this tropical twist on classic custard toast hot and fresh for the real magic. It's sure to bring a sunny start to your day!
Recipe Questions & Answers
- → Can I use another bread instead of brioche?
Yes, sturdy sourdough or any thick-sliced bread works well for holding the creamy custard mixture.
- → What fruits work best as toppings?
Mango, pineapple, and kiwi offer tropical flavors, but papaya, banana, or passionfruit are delicious alternatives.
- → Is there a vegan alternative to egg in the custard base?
Mix 1 tablespoon cornstarch and 2 tablespoons plant-based milk to replace the egg for a vegan option.
- → Can this be prepared ahead of time?
It's best enjoyed fresh, but you can prepare the custard mixture and toppings in advance to save time.
- → How do I achieve a crispy toast texture?
Bake until the bread edges are golden; avoid pressing too deep so the base remains crisp underneath.
- → Are there gluten-free options?
Use gluten-free bread to accommodate dietary needs while enjoying all the flavors of this dish.