Creamy coconut yogurt custard poured over toast and topped with mango, kiwi, pineapple, and lime zest.
# Components:
→ Toast Base
01 - 4 thick slices brioche bread 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 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 the oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
03 - Arrange the bread slices on the prepared baking sheet. Using a spoon, gently press down the center of each slice to create a shallow well while maintaining the outer border.
04 - Spoon the coconut yogurt custard mixture evenly into the wells on each bread slice.
05 - Bake for 10 to 12 minutes, until the custard sets and the bread edges turn golden brown.
06 - Remove from the oven and allow to cool slightly. Finish by topping each slice with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired and serve immediately.
