Brioche topped with coconut yogurt custard, tropical fruits, and lime zest; perfect for a bright morning.
# Components:
→ Toast Base
01 - 4 thick slices brioche 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)
# Method:
01 - Preheat oven to 350°F. 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 prepared baking sheet. Use the back of a spoon to gently depress the center of each slice, leaving a border intact to form a shallow well.
04 - Evenly spoon the coconut yogurt custard into the wells on each slice.
05 - Transfer to oven and bake for 10 to 12 minutes, until the custard is set and edges of bread are golden.
06 - Remove from oven. Allow toast to cool slightly. Top each slice with diced mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve immediately.
