Kaya Toast with Coconut Milk
A Singaporean breakfast staple made dairy-free. Crispy toast spread with rich kaya jam made with coconut milk instead of dairy.
10m prep + 5m cook4 servingsSafety: 99/100
Contains dairyContains eggContains wheatSHELLFISH-free
250 cal|5g protein|40g carbs|8g fat|1g fiber
Ingredients
- 8 slices White Bread
- 1 cup Coconut Milk
- 3 large Eggs
- 1/2 cup Sugar
- 3 leaves Pandan Leaves
- 4 tbsp Butter (dairy-free)
- 1/2 tsp Vanilla Extract
Instructions
- 1To make the kaya jam, combine coconut milk, eggs, sugar, and pandan leaves in a saucepan.
- 2Cook over low heat, stirring constantly, until the mixture thickens to a jam-like consistency (about 15-20 minutes). Remove pandan leaves and stir in vanilla extract.
- 3Toast the bread slices until golden brown and crispy.
- 4Spread dairy-free butter and kaya jam generously on the toast slices. Cut each slice in half and serve immediately.
Substitutions
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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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