Coconut yogurt custard on golden bread with vibrant tropical fruits. Brunch made bright, creamy, and fresh.
# What you 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)
# Steps to follow:
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 a creamy consistency forms.
03 - Arrange bread slices on the lined baking sheet. Use the back of a spoon to gently press a shallow indentation into the center of each slice.
04 - Evenly distribute the custard mixture into the wells of each slice. Bake for 10 to 12 minutes or until the custard sets and the edges turn golden brown.
05 - Allow toast to cool slightly. Top each portion with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired. Serve immediately.
