Golden brioche topped with coconut yogurt custard and tropical fruit for a creamy, crisp, fruity bite.
# What You Need:
→ 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 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)
# How to Make:
01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, press gently into the center of each bread slice to create a shallow well, keeping the edges intact.
04 - Spoon the coconut yogurt custard evenly into the wells. Bake for 10–12 minutes until the custard is set and the bread edges are golden.
05 - Remove toasts from the oven. Allow to cool slightly, then top each with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired and serve immediately.
