# Components:
→ 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 sea salt
→ Toppings
07 - 1/2 mango, peeled and diced
08 - 1/2 cup 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 if desired
# Directions:
01 - Set oven to 350°F 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 the mixture is smooth.
03 - Place bread slices on the lined baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow indentation, maintaining an edge around the perimeter.
04 - Spoon the coconut yogurt custard evenly into the wells. Bake for 10 to 12 minutes, until the custard has set and the edges of the bread are golden.
05 - Allow to cool slightly. Arrange mango, pineapple, and kiwi over each toast. Sprinkle with shredded coconut and lime zest; drizzle with additional honey or maple syrup as desired. Serve immediately.
