Creamy coconut custard atop golden toast with fresh mango, pineapple, and kiwi for a vibrant brunch treat.
# Components:
→ Toast Base
01 - 4 thick slices brioche or sturdy sourdough bread
→ Custard Filling
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
→ Tropical 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) and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and well combined.
03 - Arrange the bread slices on the baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow indentation, keeping a border around the edges intact.
04 - Spoon the custard mixture evenly into the wells of each bread slice. Bake for 10–12 minutes until the custard sets and the bread edges turn golden brown.
05 - Allow the toasts to cool slightly after baking. Top each with diced mango, pineapple, kiwi slices, shredded coconut, and lime zest.
06 - Drizzle with additional honey or maple syrup if desired, and serve immediately.
