Dairy-Free Kaya Toast with Coconut Jam

Instructions

1. 1In a medium saucepan, combine the 1 can (about 380 g) coconut milk, the 1/2 cup sugar, and the 3 pandan leaves. Heat this mixture over medium heat, stirring constantly until the 1/2 cup sugar has completely dissolved.
2. 2Whisk in the 2 large egg yolks and the 1/4 cup coconut cream. Continue to stir the mixture constantly over medium heat for 15 to 20 minutes, or until it thickens to a jam-like consistency. Remove and discard the 3 pandan leaves.
3. 3While the kaya jam is thickening, toast the 4 slices of white bread until they are golden brown.
4. 4In a separate medium pot, bring enough water to a rolling boil. Carefully lower the 2 large eggs into the boiling water and cook for exactly 6 minutes. Immediately remove the eggs from the boiling water and place them in a bowl of ice water to stop the cooking.
5. 5Spread the prepared coconut jam (kaya) generously over the 4 slices of toasted white bread.
6. 6Peel the 2 large eggs, cut them in half, and arrange them on a plate next to the kaya toast. Drizzle the 2 tablespoons of dark soy sauce over the cut egg halves.

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