Vegan Kaya Toast with Coconut Jam

Ingredients

• 8 slices White bread
• 1 can Coconut milk
• 1/2 cup Sugar
• 3 leaves Pandan leaves
• 4 tbsp Dairy-free butter
• 1/4 cup Plant-based condensed milk

Instructions

1. 1In a medium saucepan, combine the 1 can of coconut milk, 1/2 cup of sugar, 3 pandan leaves, and 1/4 cup of plant-based condensed milk. Place the saucepan over low heat (approximately 180-200°F / 82-93°C) and simmer, stirring constantly with a whisk or spatula, for 15-20 minutes, until the mixture thickens to a jam-like consistency and coats the back of a spoon.
2. 2Carefully remove and discard the 3 pandan leaves from the thickened coconut jam. Transfer the jam to a heatproof bowl and allow it to cool completely at room temperature, which will allow it to thicken further.
3. 3Preheat a toaster or a large skillet over medium heat (approximately 300-350°F / 150-175°C). Toast the 8 slices of white bread for 2-4 minutes per side, until they are golden brown and crispy.
4. 4While the toast is still warm, spread the 4 tbsp of dairy-free butter evenly and generously across one side of each of the 8 toasted bread slices.
5. 5Once the coconut jam has cooled completely, spread a layer of the jam over the buttered side of each of the 8 toast slices. Cut each slice in half diagonally or straight across, and serve immediately.

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