# 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)
# Directions:
01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - Whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt in a medium bowl until the mixture is smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently create a shallow well in the center of each slice while maintaining a border.
04 - Spoon the prepared coconut yogurt custard evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, or until the custard is just set and the edges of the bread are golden brown.
06 - Let the toast cool slightly. Top each serving with diced mango, pineapple, kiwi slices, shredded coconut, and lime zest.
07 - Drizzle each piece with extra honey or maple syrup if desired, and serve immediately.
