# What you'll need:
→ For the Toast
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 (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently press down the center of each slice to create a shallow well, leaving a raised border.
04 - Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice.
05 - Bake in the oven for 10–12 minutes until the custard is just set and the bread edges are golden.
06 - Remove from oven and cool slightly. Top each toast with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired and serve immediately.
