Dairy-Free Kaya Toast
Indulge in the irresistible flavors of Dairy-Free Kaya Toast, a plant-based twist on the beloved Southeast Asian breakfast favorite. This recipe showcases the creamy richness of homemade dairy-free kaya, crafted from velvety coconut milk and cream, aromatic pandan leaves, and caramel-like palm sugar, creating a luscious custard spread that’s both decadent and dairy-free. Paired with golden, pan-toasted slices of bread slathered in vegan butter, this dish delivers a delightful contrast of textures—crisp and buttery toast meets smooth, fragrant kaya. Perfect for breakfast, brunch, or even dessert, this recipe is quick to prepare and makes two servings of tropical indulgence in just under an hour. Whether you’re vegan, lactose intolerant, or simply looking to try something new, Dairy-Free Kaya Toast is a must-try treat!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 100 ml Coconut cream
- 3 large Eggs
- 150 grams Palm sugar
- 2 whole Pandan leaves
- 4 slices White bread slices
- 2 tablespoons Vegan butter
Instructions
In a medium bowl, whisk the eggs until well beaten.
Add the coconut milk, coconut cream, and palm sugar to the bowl. Stir until the sugar is mostly dissolved.
Tie the pandan leaves into a knot and add them to the mixture.
Pour the mixture into a saucepan over low heat, stirring constantly to prevent curdling.
Cook the mixture for about 20-25 minutes, or until thickened to a custard-like consistency. Remove the pandan leaves once the kaya reaches the desired thickness.
Allow the kaya to cool completely before using. Store in an airtight jar if not using immediately.
Heat a pan over medium heat. Spread the vegan butter on both sides of each bread slice.
Place the bread slices in the pan and toast until golden brown on both sides.
Remove the toasted bread from the pan. Spread a generous amount of the dairy-free kaya on two slices.
Top each kaya-coated slice with the remaining toasted bread slices.
Slice the kaya toast diagonally, if desired, and serve immediately.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 226.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 471 mg | 36% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
