Yogurt Custard Toast Coconut Fruit (Print Version)

Creamy coconut custard toast, tropical fruits and lime zest join for a crisp, quick, and lush morning bite.

# What You'll Need:

→ For the Toast

01 - 4 thick slices brioche or robust sourdough bread
02 - 1 large egg
03 - 1/2 cup coconut yogurt, unsweetened or lightly sweetened
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch sea salt

→ Toppings

07 - 1/2 mango, peeled and diced
08 - 1/2 cup fresh pineapple, diced
09 - 1 kiwi, peeled and sliced
10 - 2 tablespoons unsweetened shredded coconut
11 - Zest of 1 lime
12 - Extra honey or maple syrup, for drizzling (optional)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
03 - Arrange bread slices on prepared baking sheet and gently press the center of each using the back of a spoon to create a shallow well, keeping a border around the edge.
04 - Divide the coconut yogurt custard evenly among the bread wells.
05 - Bake for 10 to 12 minutes, until the custard is just set and bread edges are golden brown.
06 - Let toast cool slightly. Top each with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup, if desired, and serve immediately.

# Top Tips:

01 -
  • Crisp and creamy fusion for breakfast or brunch
  • Flexible with toppings and suitable for vegetarians
02 -
  • Use vegan substitutes for the egg to keep the recipe plant-based
  • Always check bread and yogurt labels for possible allergens like gluten or coconut
03 -
  • Chill the yogurt custard in the fridge briefly for a firmer texture before baking
  • Try swapping tropical fruits for berries or stone fruit when in season
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