Crisp brioche with coconut yogurt and tropical fruit creates a creamy, vibrant, and satisfying breakfast or brunch.
# Ingredient List:
→ Toast Base
01 - 4 thick slices brioche or sturdy sourdough bread
→ Custard Mixture
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)
# Directions:
01 - Preheat 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 and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to form a shallow indent, preserving a border along the edges.
04 - Evenly distribute the coconut yogurt custard into each bread indentation.
05 - Bake for 10 to 12 minutes until custard sets and bread edges achieve a golden hue.
06 - Allow toast to cool briefly. Adorn each slice with mango, pineapple, kiwi, and sprinkle shredded coconut and lime zest on top.
07 - If desired, finish with a drizzle of additional honey or maple syrup and serve immediately.
