Vegan Kaya Puff
Delight in the irresistible fusion of flaky pastry with creamy, plant-based coconut jam in this Vegan Kaya Puff recipe! A modern twist on the traditional Southeast Asian treat, these kaya puffs feature a homemade vegan kaya made from rich coconut milk, aromatic pandan extract, and a hint of natural brown sugar sweetness. Encased in golden, crisp puff pastry, each bite offers a melt-in-your-mouth experience that's perfect for breakfast, tea-time, or dessert. With a simple preparation process and easy-to-find ingredients, this recipe lets you enjoy bakery-quality goodness right from your oven. Plus, its fully vegan credentials make it a crowd-pleaser for plant-based enthusiasts. Serve warm for ultimate indulgence and wow your guests with this classic reinvented!
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Recipe Information
Ingredients
- 400 ml Canned Coconut Milk
- 150 g Brown Sugar
- 1 teaspoon Pandanu Extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water
- 2 sheets Vegan Puff Pastry Sheets
- 1 tablespoon All-Purpose Flour
- 2 tablespoons Plant-Based Milk
- 1 tablespoon Powdered Sugar
Instructions
In a medium saucepan, combine the coconut milk, brown sugar, and pandan extract. Cook over medium heat until the sugar dissolves completely, stirring occasionally.
In a small bowl, mix the cornstarch with the cold water to form a smooth slurry.
Once the sugar in the coconut milk mixture has dissolved, lower the heat and gradually whisk in the cornstarch slurry. Continue to stir until the mixture thickens and coats the back of a spoon, forming a smooth kaya (coconut jam).
Remove the kaya from heat and allow it to cool completely. Transfer it to a bowl, and refrigerate for at least 1 hour to set.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the vegan puff pastry sheets a little to even out the thickness. Cut each sheet into 9 squares (approximately 8x8 cm each).
Place about one tablespoon of the chilled kaya in the center of each pastry square.
Brush the edges of the pastry squares with a little water, then fold over to create a triangle, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative look.
Transfer the kaya puffs to the prepared baking sheet.
In a small bowl, mix the plant-based milk with powdered sugar, then brush this mixture over the top of each puff for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and flaky.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 166.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 258 mg | 20% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1331 mg | 28% | |
*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.
