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 recipe on a sunny weekend, eager to upgrade my usual breakfast routine. The tropical twist made the morning extra special and it quickly became a family favorite.
Ingredients
- Thick slices brioche or sturdy sourdough bread: 4 slices, preferably fresh and sturdy.
- Egg: 1 large.
- Coconut yogurt: 100 g (1/2 cup). Use 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.
- Lime zest: From 1 lime.
- Extra honey or maple syrup: For drizzling (optional).
Instructions
- Preheat Oven:
- Preheat oven to 180°C (350°F). Line baking sheet with parchment paper.
- Prepare Custard:
- In medium bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
- Prepare Bread:
- Place bread slices on prepared baking sheet. With back of spoon, gently press down center of each slice to create shallow well, leaving border around edges.
- Fill With Custard:
- Spoon coconut yogurt custard mixture evenly into wells of each bread slice.
- Bake:
- Bake 10–12 minutes until custard is just set and bread edges appear golden.
- Top and Serve:
- Cool slightly. Top toast with mango, pineapple, kiwi, shredded coconut, lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
Save This recipe was a hit at our last family brunch—kids loved choosing their favorite fruits for toppings and everyone asked for seconds.
Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper will help you achieve perfect results every time.
Allergen Information
Contains eggs, gluten, and coconut. Always check labels for cross-contamination risks if allergies are a concern.
Nutritional Information
Each serving has about 210 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save This recipe brings a delicious tropical touch to your morning—enjoy it warm straight from the oven for best texture!
Recipe FAQ Section
- → How can I make this vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk. Use vegan bread and maple syrup.
- → What bread works best?
Thick slices of brioche or sturdy sourdough hold the custard well and become crisp around the edges.
- → Can I use other fruits?
Yes. Try papaya, banana, passionfruit, strawberries, or any ripe tropical fruit for variety.
- → How do I avoid soggy toast?
Gently press a well in the center and avoid overfilling with custard. Bake until bread edges are golden.
- → Is this suitable for gluten-free diets?
Yes, simply swap in sturdy gluten-free bread to suit dietary needs—check labels for cross-contamination.
- → What pairs well with this dish?
Iced coffee, tropical tea, or citrus-infused water provide refreshing accompaniments for brunch.