Dairy-Free Kaya Toast with Coconut Jam
A Singaporean breakfast staple made completely dairy-free. Toasted bread spread generously with kaya (coconut jam) that uses coconut milk in place of dairy.
Ingredients
- 4 slices Bread Slices
- 1 can Coconut Milk(replaces Milk)
- 3 large Eggs
- 1/2 cup Sugar
- 3 leaves Pandan Leaves
- 1/2 tsp Vanilla Extract
Instructions
- 1To make the kaya, combine coconut milk, eggs, sugar, and pandan leaves in a saucepan.
- 2Cook over low heat, stirring constantly, until the mixture thickens into a jam-like consistency. This may take about 15-20 minutes.
- 3Remove the pandan leaves and stir in vanilla extract.
- 4Toast the bread slices until golden brown.
- 5Spread a generous amount of kaya on the toasted bread. Serve immediately.
Substitutions
Milk → Coconut Milk
Provides the creamy richness needed for the kaya jam.
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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