# Components:
→ Toast Base
01 - 4 thick slices brioche or sturdy sourdough bread
→ Custard Mixture
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. 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 salt until smooth and creamy.
03 - Arrange the bread slices on the parchment-lined baking sheet. Using the back of a spoon, gently press down the center of each slice to create a shallow well while keeping the edges intact.
04 - Spoon the coconut yogurt custard evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes or until the custard sets and the bread edges turn golden brown.
06 - Remove toasts from the oven and allow them to cool briefly. Top each with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired. Serve immediately.
