# Ingredients:
→ 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
# Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until the mixture is smooth and creamy.
03 - Arrange the 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 indentation while preserving a border around each slice.
04 - Evenly distribute the coconut yogurt custard mixture into the formed wells of each bread slice.
05 - Bake in the preheated oven for 10 to 12 minutes, until the custard is just set and the edges of the bread turn golden brown.
06 - Remove the toasts from the oven and allow them to cool slightly. Garnish each toast with diced mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
