Crisp toast layered with creamy coconut yogurt and fresh tropical fruit. Bright, fruity, and satisfying.
# What you'll need:
→ 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 - Set oven to 350°F (180°C) and prepare a baking sheet lined with parchment paper.
02 - In a mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until smooth and creamy.
03 - Arrange the bread slices on the baking sheet. Gently press the center of each slice with the back of a spoon to form a shallow well, keeping a border intact.
04 - Evenly spoon the coconut yogurt custard into the wells of each bread slice.
05 - Bake for 10–12 minutes until custard sets and bread edges are golden.
06 - Allow to cool slightly. Top with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve immediately.
