# 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 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 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - Whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt in a mixing bowl until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Press the center of each slice gently with the back of a spoon to form a shallow well, leaving a border intact.
04 - Distribute the coconut yogurt custard into the wells of each bread slice. Bake for 10–12 minutes until custard is just set and bread edges are golden.
05 - Let toast cool slightly. Top each slice with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired and serve immediately.
