Yogurt Custard Toast Coconut

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 upgraded version of custard toast after experimenting with coconut yogurt, and it instantly became a family brunch favorite. There is something special about the combination of crisp toast, creamy custard, and juicy fruit that makes every bite memorable.

Ingredients

• Brioche or sturdy sourdough bread: 4 thick slices
• Egg: 1 large
• 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
• Pineapple: 1/2 cup fresh, diced
• Kiwi: 1, peeled and sliced
• Shredded coconut: 2 tbsp, unsweetened
• Lime zest: Zest of 1 lime
• Honey or maple syrup (extra): For drizzling (optional)

Instructions

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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Prep 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 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:

Bake for 10–12 minutes, until the custard is just set and the bread edges are golden.

Top & Serve:

Remove from the oven and let cool slightly. Top each toast with mango, pineapple, kiwi, a sprinkle of shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.

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This recipe has become a bright weekend tradition in our house, perfect for sharing with family over coffee. Everyone enjoys customizing their toast with their favorite fruit toppings.

Required Tools

Mixing bowl, whisk, spoon, baking sheet, parchment paper

Allergen Information

Contains eggs, gluten, and coconut. Always check labels for cross-contamination if allergies are severe.

Nutritional Information

Per serving: 210 calories, 7 g total fat, 32 g carbohydrates, 6 g protein

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Your breakfast or brunch will feel extra special with this tropical take on custard toast. Layer with your favorite fruits for endless variety.

Frequently Asked Questions

→ What type of bread works best?

Brioche or sturdy sourdough holds up well and gets nicely crisp while baking.

→ Can I use other fruits?

Yes, papaya, passionfruit, or banana are excellent alternatives to mango, pineapple, and kiwi.

→ Is there a vegan option available?

Substitute the egg with cornstarch and plant-based milk to create a vegan-friendly custard base.

→ How do I prevent soggy toast?

Use thick bread slices and bake until the edges are golden so the toast stays crisp.

→ Can I make this gluten-free?

Choose gluten-free bread to avoid gluten. Check labels to ensure safety if allergies are a concern.

→ What pairs well with this dish?

Iced coffee or tropical tea makes a refreshing accompaniment for this bright, fruity breakfast.