Brioche topped with coconut yogurt custard, fresh tropical fruits, and lime zest for a creamy, crisp breakfast treat.
# 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
→ 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
# How to make it:
01 - Preheat oven to 350°F. 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 smooth and creamy.
03 - Place bread slices onto the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to form a shallow well, leaving a border.
04 - Spoon the coconut yogurt custard mixture evenly into the wells of each bread slice. Bake for 10 to 12 minutes, or until the custard is set and bread edges are golden.
05 - Allow to cool slightly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.
