Fruit Bruschetta
Prep time
Total time
This vegan fruit bruschetta recipe is the perfect bite for a sweet and refreshing breakfast.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4-6 servings
  1. Preheat your oven to 350F, and line a baking sheet with a silicone baking mat or parchment.
  2. Open the refrigerated can of coconut milk and remove only the thick hard coconut cream and place it into a medium-size bowl. Save the liquid for smoothies.
  3. Add the plant-based Yogurt, and with a whisk, hand mixer, or in a stand mixer, mix the two together until combined. If you want the whipped yogurt a bit sweeter, add in additional sweetener of choice now 1-2 tbsp at a time. Place in the fridge.
  4. In another medium bowl, stir together your chosen fruit. Set aside.
  5. Arrange the bread slices in a single layer and toast in the oven for 4-6 minutes, or until the top is golden and crispy (Timing will all depend on your oven). Flip the bread slices, and toast for another 3-4 minutes.
  6. When toast has cooled, evenly spread the yogurt mixture between the bread slices, and scoop some fruit onto the yogurt spread. Garnish with optional garnishes of your choice.
Nutrition Information
Serving size: 1 serving Calories: 243 Fat: 13.2g Carbohydrates: 25.5g Sugar: 8.5g Fiber: 2.5g Protein: 4g
Recipe by The Edgy Veg at