Yogurt Custard Toast 2.0 (Print View)
Creamy coconut custard toast topped with mango, pineapple, kiwi, and lime zest balances crisp, fruity flavor.
# Components:
→ Toast Base
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 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)
# Method:
01 - Set oven to 350°F (180°C) and 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 thoroughly combined and creamy.
03 - Arrange bread slices on prepared baking sheet. With the back of a spoon, gently press down the center of each slice, creating a shallow indent and maintaining a raised edge.
04 - Evenly distribute the coconut yogurt custard mixture into the wells of the bread slices.
05 - Bake for 10 to 12 minutes, or until the custard is set and the edges of the bread are golden brown.
06 - Allow the toast to cool slightly, then top with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired, and serve immediately.
# Expert Advice:
01 -
- Crisp, creamy, and fruity texture
- Easy breakfast or brunch idea
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 -
- Try other tropical fruits like papaya passionfruit or banana
- Create the bread wells gently to avoid tearing