Yogurt Custard Toast 2.0 (Printer View)
Creamy coconut yogurt custard and tropical fruits create a vibrant, satisfying start to your day.
# 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 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)
# Method:
01 - Preheat 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 sea salt until fully combined.
03 - Arrange bread slices on the parchment-lined baking sheet. Using a spoon, gently press the center of each slice to create a shallow well, leaving a raised border.
04 - Spoon the coconut custard mixture evenly into the wells of each slice.
05 - Bake in the center of the oven for 10 to 12 minutes, or until the custard is set and the bread edges are crisp and golden.
06 - Remove from the oven and allow to cool briefly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired. Serve immediately.
# Expert Advice:
01 -
- Fusion of creamy coconut yogurt and fresh fruit
- Quick, vibrant breakfast or brunch
02 -
- For vegan, replace egg with 1 tbsp cornstarch and 2 tbsp plant-based milk
- Pairs well with tropical tea or iced coffee
03 -
- Try other fruits like papaya or banana for variety
- Let toast cool just a bit before adding fruit for best texture