So you’re craving something sweet, cozy, and Instagram-worthy—but you’re also not in the mood to channel your inner pastry chef? Same. Let’s be honest: sometimes we want to eat something that tastes like a tropical vacation, but without needing to book a flight… or even wash that many dishes.
Enter: Vegan Coconut Yogurt Custard Toast—the breakfast-snack-dessert hybrid you didn’t know you needed. It’s creamy, crunchy, fruity, and just the right amount of fancy. Best of all? You don’t need to be a “real cook” to pull it off. If you can stir stuff and operate a toaster oven, you’re golden.
Why This Recipe is Awesome
Aside from the obvious (it tastes amazing), here’s why this coconut custard toast is an MVP:
- It’s idiot-proof. Even I didn’t mess it up—and I once burned toast in a microwave. Don’t ask.
- It feels bougie without actually being bougie. Like, “Look at me, I brunch now.”
- It’s vegan, but not in a “sad salad” kind of way. It’s indulgent and creamy and comforting.
- You can customize it like a blank canvas. Want to top it with berries, nuts, or chocolate chips? Go wild, Picasso.
- It takes maybe 10 minutes of hands-on time. That’s less than it takes to scroll your way through food TikTok trying to find inspiration.
Ingredients You’ll Need
Alright, here’s the short grocery list (a.k.a. what you’ll need to make magic happen):
- Thick-sliced bread – Brioche or sourdough work great, just make sure it’s sturdy. Flimsy sandwich bread? Nah.
- Coconut yogurt – The star of the show. Go for a thick, unsweetened one if you can.
- Maple syrup – For a touch of sweetness (and that earthy vibe we all pretend to taste).
- Vanilla extract – Optional, but adds a little something-something.
- Turmeric (just a pinch) – Not for flavor, just for that glow-up yellow color. Totally optional.
- Fresh berries – Strawberries, blueberries, raspberries… pick your fruity fighter.
- Chopped nuts, coconut flakes, or seeds – Optional, but adds texture and street cred.
- Powdered sugar or extra maple drizzle – Only if you’re feeling fancy or photogenic.
Step-by-Step Instructions
Let’s do this. You got this. Your toast is about to have a moment.
1. Preheat your oven (or toaster oven) to 375°F (190°C).
Yes, preheating is annoying, but unless you want soggy, sad toast, don’t skip it.
2. Mix the custard.
In a small bowl, combine ½ cup coconut yogurt, 1 tablespoon maple syrup, a splash of vanilla extract, and a pinch of turmeric (if using). Stir until smooth and smugly admire how easy that was.
3. Make your bread boat.
Take your slice of bread and press down the center with the back of a spoon or your fingers to create a shallow dip. Think of it as a custard cradle.
4. Fill ‘er up.
Spoon the custard mix into the center of the bread. Not too much—just enough to fill the dip without it spilling over like a lava flow.
5. Top it like you mean it.
Add your berries, nuts, seeds, or whatever toppings you love. Get creative. Or don’t. Either way, it’ll look gourmet.
6. Bake for 10–15 minutes.
Pop your toast in the oven and bake until the edges are crispy and the custard is set but still a little jiggly. Like, flan-level jiggle.
7. Cool for a few mins, then devour.
Let it cool slightly unless you enjoy molten custard mouth-burn. Add a dusting of powdered sugar or a maple drizzle if you want to feel extra.
Common Mistakes to Avoid
You’re not alone. We all mess up sometimes. Here’s how to not mess up:
- Skipping the preheat. Your toast needs a hot oven to get that golden crisp. Don’t shortchange it.
- Using watery yogurt. If your yogurt is thin like oat milk, it’ll just soak into the bread and vanish. Thick = dreamy custard.
- Overfilling the bread. More is not always better. Unless you enjoy cleaning burnt yogurt off a baking tray.
- Going overboard on toppings. It’s toast, not a Jenga tower. Keep it cute, not chaotic.
- Microwaving instead of baking. Tempting, but unless you like sad, soggy results, just don’t.
Alternatives & Substitutions
Can’t find an ingredient or just love to rebel against recipes? You do you. Here’s how to tweak it:
- No coconut yogurt? Use any thick, unsweetened plant-based yogurt. Almond, cashew, soy—they’re all welcome at this party.
- No maple syrup? Agave, brown rice syrup, or even a bit of coconut sugar dissolved in water can work.
- Gluten-free? Just use a sturdy GF bread. Don’t use the airy, crumbly stuff unless you enjoy chaos.
- No fresh berries? Use frozen (just thaw and drain first), or sub in sliced banana, mango, or stone fruit.
- No vanilla? Skip it. The yogurt’s doing the heavy lifting anyway.
Pro tip: Don’t overthink it. This recipe forgives you faster than your group chat.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Sort of. You can assemble the toast, then bake it when you’re ready. But it’s best fresh from the oven. Custard doesn’t age like fine wine.
Is this actually breakfast or dessert?
It’s both. It’s the brunch version of a mullet—business on the outside, party in the middle.
Can I air-fry this?
Yep. Air fry at 375°F for about 8–10 minutes. Keep an eye on it though—air fryers are unpredictable like that one friend who always cancels last minute.
What if I’m not vegan?
Cool. You can use regular yogurt and honey instead of coconut yogurt and maple syrup. But trust me, the vegan version still slaps.
Do I have to add turmeric?
Not at all. It’s just for color. Your toast won’t taste like curry without it, promise.
Can kids eat this?
Absolutely. It’s sweet, soft, and totally customizable. Just maybe go easy on the nuts if you’re worried about allergies or choking hazards.
Final Thoughts
There you go, brunch boss. You just made something that looks like it came from a trendy café but took less time than arguing about where to go for brunch in the group chat.
Whether you’re whipping this up for yourself on a lazy Sunday or trying to impress someone with your “effortless” culinary skills (we see you), Vegan Coconut Yogurt Custard Toast is here to deliver joy, one crispy-creamy bite at a time.
Now go make it, snap a pic (because obviously), and take a bite. You earned this delicious little win.
Your toaster’s proud of you. 🥲🍞