Dairy-Free Kaya Toast with Coconut Jam
A classic Singaporean breakfast or snack made dairy-free. Toasted bread is spread with a rich and creamy coconut jam (kaya) made without dairy. Serve with soft-boiled eggs (optional).
Ingredients
- 4 slices White Bread
- 2 tbsp Dairy-Free Kaya (Coconut Jam)
- 1 can Coconut Milk
- 3 leaves Pandan Leaves
- 1/2 cup Sugar
- 1/4 tsp Salt
Instructions
- 1Place the 4 slices of White Bread into a toaster and toast until they are golden brown.
- 2In a large heavy-bottomed pot, combine the 1 can Coconut Milk, 3 leaves Pandan Leaves, 1/2 cup Sugar, and 1/4 tsp Salt.
- 3Cook the coconut milk mixture over medium heat, stirring constantly, for 10 to 15 minutes, or until it thickens to a jam-like consistency. The mixture should coat the back of a spoon. Remove the pandan leaves.
- 4Spread a generous amount of the prepared Dairy-Free Kaya (Coconut Jam) onto one side of each of the 4 toasted bread slices.
- 5Take two of the spread toast slices and place them together, jam-side facing inwards, to create a sandwich.
- 6Repeat step 5 with the remaining two toast slices.
- 7Cut each sandwich in half or quarters.
- 8Serve immediately.
Substitutions
Kaya Jam → Dairy-Free Kaya (Coconut Jam)
To remove dairy ingredients typically found in traditional kaya.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.