Yogurt Custard Toast Coconut (Printable)

Crisp toast with coconut custard and tropical fruit—perfect balance of creamy and fresh for any morning meal.

# What You'll Need:

→ For the Toast

01 - 4 thick slices brioche or sturdy 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 of 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:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt in a mixing bowl until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Use the back of a spoon to gently press the center of each slice, forming a shallow well with a border.
04 - Distribute the coconut yogurt custard mixture evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, until custard is just set and bread edges turn golden.
06 - Cool slightly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.

# Expert Advice:

01 -
  • Refreshing fusion of tropical flavors
  • Easy and quick for breakfast or brunch
02 -
  • For a vegan version, replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk.
  • Pairs well with iced coffee or tropical tea.
03 -
  • Use day-old bread for the crispiest toast.
  • Try other fruits like papaya or passionfruit for variety.
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