Dairy-Free Kaya Toast with Coconut Spread

Ingredients

• 8 slices White Bread
• 1 can (13.5 oz) Coconut Milk
• 1/2 cup Sugar
• 2 large Eggs
• 3 leaves Pandan Leaves
• 1/4 teaspoon Salt
• 4 tablespoons Dairy-Free Butter

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

Instructions

1. 1In a medium saucepan, combine the 1 can (about 380 g) Coconut Milk, 1/2 cup Sugar, 2 large Eggs, 3 leaves Pandan Leaves, and 1/4 teaspoon Salt.
2. 2Place the saucepan over low heat (approximately 93.33°C / 93°C). Stir the mixture constantly with a whisk or spatula for 20 to 25 minutes, until it visibly thickens and coats the back of a spoon, leaving a clear path when a finger is drawn across it.
3. 3Carefully remove the 3 Pandan Leaves from the thickened Kaya mixture and discard them. Set the Kaya aside to cool slightly.
4. 4Toast the 8 slices White Bread in a toaster or toaster oven until they are golden brown and crisp.
5. 5Immediately spread the 4 tablespoons Dairy-Free Butter evenly over the warm toasted bread slices. Then, generously spread the prepared coconut Kaya over the buttered toast.
6. 6Using a sharp knife, cut each toast slice in half diagonally or straight across. Serve the Dairy-Free Kaya Toast immediately.

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