Crisp brioche topped with coconut yogurt, mango, pineapple, and kiwi—perfectly creamy, fruity, and satisfying.
# What You’ll 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 - 1 pinch sea salt
→ Topping Selection
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:
01 - Preheat oven to 350°F 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 sea salt until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet and gently press the center of each with a spoon to create a shallow well, maintaining a border.
04 - Spoon the custard mixture evenly into the wells of each bread slice. Bake for 10 to 12 minutes, or until custard is just set and bread edges are golden.
05 - Allow baked toast to cool slightly before topping each slice with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired. Serve immediately.
