Creamy coconut yogurt toast crowned with mango, pineapple, kiwi, coconut flakes, lime zest. Easy, vibrant, 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 - Pinch of sea salt
→ Tropical 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)
# Directions:
01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until uniform and creamy.
03 - Arrange bread on prepared baking sheet. Using a spoon, gently press the center of each slice to create a well, preserving a raised edge.
04 - Evenly distribute the coconut yogurt custard into the bread wells.
05 - Bake for 10 to 12 minutes, until custard is just set and bread edges are golden.
06 - Let cool briefly. Top with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired and serve immediately.
