Creamy coconut custard on toasted bread topped with fresh mango, pineapple, kiwi, and lime zest.
# Components:
→ 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)
# Preparation steps:
01 - Preheat oven to 350°F (180°C) 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. Gently press down the center of each slice with the back of a spoon, creating a shallow well while keeping a border intact.
04 - Evenly divide and spoon the coconut yogurt custard mixture into the indentations of each bread slice.
05 - Bake for 10 to 12 minutes until the custard is just set and the bread edges are golden brown.
06 - Cool slightly after baking. Top each slice with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve fresh and warm.
