Crisp coconut yogurt toast with vibrant fruits, layered for a fresh, creamy and sweet-tart breakfast delight.
# What You'll Need:
→ 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 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)
# Directions:
01 - Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet and press the center of each slice with the back of a spoon, forming a shallow well while keeping the edges intact.
04 - Evenly distribute the custard mixture into the wells of the bread and bake for 10–12 minutes until custard is set and bread edges are lightly golden.
05 - Remove from oven and let cool for several minutes. Top each toast with diced mango, pineapple, kiwi, shredded coconut, and lime zest.
06 - Optionally drizzle with additional honey or maple syrup. Serve promptly while warm.
