Dairy-Free Kaya Toast with Coconut Spread

Ingredients

• 1 can (13.5 oz) Coconut Milk
• 1/2 cup Vegan Butter
• 3/4 cup Sugar
• 4 leaves Pandan Leaves
• 2 tablespoons Tapioca Starch
• 1/4 teaspoon Salt
• 8 slices White Bread

Instructions

1. 1In a medium saucepan (2-3 quart / 2-3 liter capacity), combine the 1 can (13.5 oz) of coconut milk, 1/2 cup of vegan butter, 3/4 cup of sugar, the 4 pandan leaves, 2 tablespoons of tapioca starch, and 1/4 teaspoon of salt. Stir with a whisk or spoon until all ingredients are well combined and the tapioca starch is dissolved.
2. 2Place the saucepan over medium heat, aiming for a temperature between 160°F and 180°F (71°C and 82°C). Cook, stirring constantly with a whisk or spoon, for 20 to 25 minutes, until the mixture visibly thickens to a smooth, spreadable consistency that coats the back of a spoon and leaves a clear trail when stirred.
3. 3Remove the saucepan from the heat. Carefully remove and discard the 4 pandan leaves. Allow the kaya to cool in the saucepan for at least 10 minutes; it will continue to thicken as it cools.
4. 4While the kaya cools, toast the 8 slices of white bread in a toaster or toaster oven until they reach your desired level of golden crispness.
5. 5Evenly spread a generous amount of the cooled kaya onto one side of each toasted bread slice. Serve the dairy-free kaya toast immediately.

Substitutions

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