Crispy toast with coconut custard, mango, pineapple, kiwi, and lime zest for a vibrant breakfast treat.
# 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 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)
# Method:
01 - Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, thoroughly whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until fully combined and smooth.
03 - Place bread slices evenly on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow indentation, leaving the edges intact.
04 - Spoon the custard mixture evenly into the wells of each bread slice. Bake for 10–12 minutes, or until the custard is set and bread edges are golden.
05 - Remove the toasts from the oven and allow to cool slightly. Top each slice with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest.
06 - Drizzle with extra honey or maple syrup if desired and serve immediately.
