Name: Tropical Yogurt Custard Toast Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Tropical
Ingredients: 4 thick slices brioche or sturdy sourdough bread; 1 large egg; 1/2 cup coconut yogurt, unsweetened or lightly sweetened; 1 tablespoon honey or maple syrup; 1/2 teaspoon vanilla extract; Pinch sea salt; 1/2 mango, peeled and diced; 1/2 cup fresh pineapple, diced; 1 kiwi, peeled and sliced; 2 tablespoons unsweetened shredded coconut; Zest of 1 lime; Extra honey or maple syrup, to drizzle (optional)

Introduction

This Yogurt Custard Toast Tropical is a delightful twist on classic custard toast, infusing creamy coconut yogurt and fresh tropical fruits for a bright, refreshing breakfast or snack. The lightly sweetened custard bakes right into thick slices of brioche or sourdough, making each bite luscious and satisfying.

A piece of toasted bread with a golden brown crust sits on a white plate with a white marbled texture underneath. The toast is spread evenly with a thick layer of white cream. On top of the cream, there are colorful chunks of yellow mango, green kiwi slices with black seeds, and small pieces of peach. Some light syrup is lightly drizzled over the fruit, adding a shiny look. The fruit is piled to fully cover the cream, creating a fresh and vibrant mix of colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick slices brioche or sturdy sourdough bread

1 large egg

1/2 cup coconut yogurt, unsweetened or lightly sweetened

1 tablespoon honey or maple syrup

1/2 teaspoon vanilla extract

Pinch sea salt

1/2 mango, peeled and diced

1/2 cup fresh pineapple, diced

1 kiwi, peeled and sliced

2 tablespoons unsweetened shredded coconut

Zest of 1 lime

Extra honey or maple syrup, to drizzle (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth.

Step 3: Arrange the bread slices on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow well, leaving a border around the edges.

Step 4: Evenly distribute the custard mixture into the wells of the bread slices.

Step 5: Bake the toast for 10 to 12 minutes, or until the custard is set and the bread edges turn golden brown.

Step 6: Allow the toast to cool slightly, then top each slice with diced mango, pineapple, kiwi slices, shredded coconut, and lime zest.

Step 7: Drizzle with extra honey or maple syrup if desired, and serve immediately.

Tips & Variations

Use ripe, seasonal tropical fruits for the best flavor and sweetness.

Swap coconut yogurt for plain Greek yogurt if preferred, but reduce additional sweetener to balance tanginess.

For a crunchier texture, toast the bread lightly before adding the custard.

Add a sprinkle of chopped nuts like macadamia or pistachios for extra texture.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Yes, you can substitute regular plain or flavored yogurt, but keep in mind that coconut yogurt adds a unique tropical flavor and creaminess that complements the fruit toppings well.

Is this recipe suitable for vegans?

This recipe contains an egg, so it is not fully vegan. To make it vegan, you could try replacing the egg with a vegan alternative like a flax egg, though texture may vary.