Pin 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 discovered custard toast during the viral craze and immediately wanted to add a tropical spin. Swapping in coconut yogurt and fresh fruit makes this version lighter and absolutely delicious. My family loves it for weekend brunch!
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Ingredients
- Thick slices brioche or sturdy sourdough bread: 4, perfect for soaking up the custard
- Large egg: 1, adds richness and helps set the custard
- Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened
- Honey or maple syrup: 1 tbsp, for natural sweetness
- Vanilla extract: 1/2 tsp, adds warm flavor
- Sea salt: Pinch, balances the sweetness
- Mango: 1/2, peeled and diced
- Fresh pineapple: 1/2 cup, diced
- Kiwi: 1, peeled and sliced
- Unsweetened shredded coconut: 2 tbsp
- Zest of lime: From 1 lime
- Extra honey or maple syrup: For drizzling (optional)
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Instructions
- Prepare Oven:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Make Coconut Custard:
- In a bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth.
- Prep Bread:
- Place the bread slices on the baking sheet and press the centers gently with a spoon to create a shallow well.
- Fill and Bake:
- Spoon the coconut yogurt custard into the wells of each bread slice.
- Set Custard:
- Bake for 10 to 12 minutes, until the custard sets and the bread edges turn golden.
- Add Toppings:
- Let cool slightly, then top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest.
- Finish and Serve:
- Drizzle with extra honey or maple syrup if desired. Serve immediately.
Pin This recipe is now a staple in our home for festive breakfasts. Watching everyone choose their favorite fruit topping makes each morning more special!
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Required Tools
Mixing bowl, whisk, spoon, baking sheet, and parchment paper are all you need to whip this up.
Allergen Information
Contains eggs and coconut. Use gluten-free bread for gluten sensitivities and always check labels for potential cross-contamination if allergies are severe.
Nutritional Information (per serving)
Calories: 210, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin 
With this recipe you can turn simple toast into a tropical brunch delight. Enjoy experimenting with different fruits and flavors!
Recipe Q&A
- → Can I substitute brioche with another bread?
Yes, sourdough or any sturdy bread works well; avoid thin, soft breads to maintain structure.
- → How can I make this vegan?
Replace the egg with 1 tbsp cornstarch and 2 tbsp plant milk for a plant-based alternative.
- → Which fruits complement the topping?
Mango, pineapple, and kiwi are ideal, but try papaya, passionfruit, or banana for variety.
- → Is coconut yogurt required?
No, plain or Greek yogurt can be used instead, but coconut adds extra creaminess and tropical flavor.
- → Can I prepare it in advance?
It's best served fresh for optimal texture, but you can prep the custard and fruits ahead for quick assembly.
- → Are there gluten-free options?
Yes, use gluten-free bread to make it suitable for those with gluten sensitivities.
