Dairy-Free and Egg-Free Kaya Toast with Coconut Jam
A Singaporean breakfast staple, made safe for those with dairy and egg allergies. Toasted bread with a rich coconut jam.
Ingredients
- 4 slices White bread
- 1 can (13.5 oz) Coconut milk (full-fat)
- 3 leaves Pandan leaves
- 0.75 cup Sugar
- 1 tsp Soy sauce
- 2 tbsp Vegan butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Make the kaya (coconut jam): Combine coconut milk, pandan leaves, and sugar in a saucepan. Cook over low heat, stirring constantly, until thickened and caramelized (about 30-40 minutes). Add soy sauce towards the end for color and flavor.
- 2Toast the bread until golden brown.
- 3Spread vegan butter and kaya jam on the toast.
- 4Cut into halves or quarters and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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