Coconut Custard Toast With Pineberries
Listen up! If you didn’t know already, there is a new berry popping up and I’m here to tell you all about it! Today I’ve partnered up with Wish Farms to share Pink-a-Boo Pineberries with you. I’m going to show you how to make a simple and delicious Coconut Custard Toast and elevate it using Pineberries. BUT FIRST! Some of you might be wondering what the heck a Pineberry even is. Ya, me too, I had no idea at first. But Look …
Wish Farms Pineberries are nearly white and sun-kissed with pale pink when ripe. You see these?! Aren’t they pretty! They are perfect! They are a non-GMO hybrid of a Japanese white strawberry and a Florida red strawberry. The best part? The taste! Pineberries have the sweetness of a strawberry but also have a sort of tropical flavor.
Today I’m making a Coconut Custard Toast which complements the Pineberries tropical flavor notes so well! This Custard Toast is so simple to make and such a stunner. You can make two for yourself to enjoy as a breakfast/brunch or even for a sweet treat. Keep this recipe in mind, in fact bookmark it right now because you can also double or triple the batch to bake a bunch at once for a gathering! How delicious! Find the written recipe below, but I’ll walk you through the steps here with photos :)
Start by preheating your oven to 350 degrees and prepping a baking sheet with parchment paper. Then take two slices of brioche bread and use clean fingers to press in the bread and make a well.
In a small bowl whisk together until smooth; 3 tbs plain greek yogurt, 1 egg, 1 tsp vanilla, 1 tsp coconut flakes, 2 tsp agave or honey. Then pour this mixture into your bread.
Next top the custard toast with thinly sliced Pineberries. Note: I like to use plain greek yogurt and add coconut flakes vs using coconut flavored yogurt because I like the texture the coconut flakes give. But you can use whatever yogurt you have on hand! The coconut also heightens the flavor of the Pineberry and its tropical flavor notes. Keep in mind, if you use a flavored yogurt then omit the 2 tsp of agave or honey. That way your custard won’t turn out overly sweet.
Bake your custard filled bread at 350 degrees for 12-15 minutes or until your bread is golden and toasted. Keep a close eye on it after then 12 minute mark! Once baked, slice and enjoy! I like to sprinkle with a bit of powdered sugar but you can omit that part.
Then enjoy! This Coconut Custard Toast is perfection. It has a creamy center, crisp toasted brioche and juicy pineberries. So simple and yet a flavor explosion of goodness! Let me know if you try it.
Curious about Wish Farms Pink-A-Boo Pineberries?! Tap HERE to learn more and find out where you can buy them near you!
Coconut Custard Toast With Pineberries
Ingredients
1/2 cup sliced Pineberries
2 slices of brioche bread
3 tbs plain greek yogurt
1 egg
1 tsp vanilla
1 tsp coconut flakes
2 tsp agave or honey or maple syrup
*Optional Powdered Sugar For Topping
Makes 2 Custard Toasts
Directions
Step 1: Preheat your oven to 350 degrees and prep a baking sheet with a piece of parchment paper.
Step 2: In a small bowl whisk together until smooth; greek yogurt, egg, vanilla, coconut flakes and agave or honey.
Step 3: Place your brioche bread onto the baking sheet and use your fingers to gently press a well into the center of each slice of bread.
Step 4: Spoon the custard into the bread and top with sliced Pineberries.
Step 5: Bake the custard toast for 12-15 minutes or until golden and toasted.
Step 6: Sprinkle with powdered sugar, slice and enjoy!
Reminder! Feel free to swap out ingredients to fit your family. This recipe works with any type or flavor of yogurt! If you do use a flavored yogurt be sure to omit the agave/honey so your custard doesn’t end up being too sweet! You can also omit the coconut flakes too if you want a more smooth textured custard.