Vegan Kaya Toast
Indulge in the creamy, tropical decadence of Vegan Kaya Toast, a plant-based spin on a beloved Southeast Asian breakfast staple. This recipe features a luscious homemade vegan kaya jam made from rich coconut milk, fragrant pandan leaves, and a touch of vanilla, creating a velvety spread that’s naturally sweetened and perfectly aromatic. Paired with golden, skillet-toasted slices of whole grain or sourdough bread generously slathered with vegan butter, this dish offers a delightful contrast of crisp and creamy textures. Ready in under an hour, this dairy-free and egg-free treat is perfect for breakfast, brunch, or even an afternoon snack. Serve it warm with your favorite coffee or tea for a comforting bite of tropical bliss. Vegan, quick, and utterly satisfying—this kaya toast will transport your taste buds to the streets of Singapore.
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Recipe Information
Ingredients
- 1 cup coconut milk
- 0.5 cup coconut cream
- 4 pieces pandan leaves
- 0.75 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 4 slices whole grain or sourdough bread
- 2 tablespoons vegan butter
Instructions
In a medium saucepan, combine the coconut milk, coconut cream, and sugar over medium heat. Stir until the sugar is completely dissolved.
Cut the pandan leaves into smaller pieces and bruise them gently by folding. Add the leaves to the coconut mixture and bring to a gentle simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this slurry into the coconut mixture to thicken.
Keep stirring the mixture over low heat until it thickens to a custard-like consistency, around 10-15 minutes.
Once thickened, remove from heat and stir in the vanilla extract. Strain the mixture through a fine mesh sieve to remove the pandan leaves and any lumps. Allow the mixture to cool completely.
Preheat a non-stick skillet over medium-high heat. Spread vegan butter generously over both sides of each bread slice.
Toast the buttered slices in the skillet until golden brown, about 2-3 minutes on each side.
Once toasted, spread a generous amount of cooled vegan kaya on one side of each slice.
Cut each toast into halves or quarters for easy serving. Enjoy your vegan kaya toast warm or at room temperature.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 235.5 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 607 mg | 13% | |
*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.
