# 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 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 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, thoroughly whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow well, keeping the crust intact.
04 - Evenly distribute the coconut yogurt custard mixture into the wells of the bread slices. Bake for 10 to 12 minutes, until custard is just set and edges are golden brown.
05 - Remove baked toast from the oven and allow to cool slightly. Top each piece with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup as desired. Serve immediately.
