Yogurt Custard Toast 2.0 (Printable)
Creamy coconut yogurt custard toast topped with tropical fruit for a bright brunch treat.
# What You'll Need:
→ Toast Base
01 - 4 thick slices brioche bread 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)
# Cooking Steps:
01 - Preheat oven to 350°F (180°C). 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 the lined baking sheet. Using the back of a spoon, depress the center of each slice to form a shallow well, leaving a border around the edges.
04 - Evenly distribute the coconut yogurt custard mixture into the wells of each bread slice.
05 - Bake in the oven for 10 to 12 minutes until the custard sets and the bread edges turn golden.
06 - Allow to cool slightly. Top each toast with diced mango, diced pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve immediately.
# Expert Tips:
01 -
- Bright and tropical flavors
- Quick and easy breakfast or brunch
02 -
- For a vegan version, substitute the egg with cornstarch and plant-based milk.
- This recipe contains coconut and gluten (unless gluten-free bread is used).
03 -
- Try other tropical fruits like papaya, passionfruit, or banana for variety.
- Pairs well with iced coffee or tropical tea.