# Components:
→ For the Toast
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 - 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 a pinch of sea salt until creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press the center of each slice to form a shallow well, ensuring a border remains.
04 - Distribute the coconut yogurt custard evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, until custard is set and bread edges are golden.
06 - Remove toasts from oven and allow to cool slightly. Top each slice with diced mango, pineapple, sliced kiwi, shredded coconut, and a sprinkle of lime zest. Drizzle with extra honey or maple syrup if desired and serve immediately.
