Dairy-Free Kaya Toast with Coconut Jam

Name: Dairy-Free Kaya Toast with Coconut Jam
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 slices Bread Slices; 1 can Coconut Milk; 3 large Eggs; 1/2 cup Sugar; 3 leaves Pandan Leaves; 1/2 tsp Vanilla Extract

A Singaporean breakfast staple made completely dairy-free. Toasted bread spread generously with kaya (coconut jam) that uses coconut milk in place of dairy.

20m2 servings

Contains eggContains wheatDAIRY-free

280 cal|6g protein|40g carbs|10g fat|1g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.