Yogurt Custard Toast 2.0 (Printable)

Coconut yogurt custard on toasty bread topped with vibrant tropical fruits for a creamy, crisp breakfast treat.

# Components:

→ 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)

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using a spoon, gently press the center of each slice to form a shallow well, leaving an edge for structure.
04 - Spoon the prepared coconut yogurt custard evenly into the wells formed in each slice.
05 - Bake for 10–12 minutes, until custard is set and bread edges are golden.
06 - Let the toast cool slightly. Top each with diced mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired, and serve immediately.

# Expert Advice:

01 -
  • Fusion of coconut yogurt and tropical fruit delivers a refreshing twist
  • Quick, easy breakfast or brunch for any day
02 -
  • Substitute the egg with cornstarch and plant-based milk for a vegan option
  • This recipe contains coconut, gluten, and egg—check labels for allergies
03 -
  • Use sturdy bread to keep your custard from soaking through
  • For extra flavor, toast coconut before sprinkling on top
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