Whole30 Kaya Puff
Indulge in the wholesome decadence of this Whole30 Kaya Puff recipe, where tradition meets health-conscious innovation. Featuring a luscious, refined-sugar-free kaya filling made with creamy coconut milk and naturally sweet pitted dates, this recipe reimagines the classic treat without compromising flavor. Encased in a buttery, grain-free pastry crafted from cassava and arrowroot flours, these golden puffs are completely gluten-free, dairy-free, and Whole30-approved. Perfect for a guilt-free dessert, a snack with your afternoon tea, or even a holiday spread, these kaya puffs are irresistibly flaky and packed with tropical sweetness. With just a 45-minute prep time and simple baking steps, you'll have 12 servings of wholesome indulgence ready to delight your family and friends.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 200 g pitted dates
- 1 teaspoon vanilla extract
- 250 g cassava flour
- 50 g arrowroot flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 100 g coconut oil
- 60 ml cold water
Instructions
Start by preparing the kaya filling. In a saucepan, combine the coconut milk and pitted dates. Cook over medium heat, stirring occasionally, until the dates soften and dissolve.
Once the dates are completely soft, blend the mixture using an immersion blender until smooth. Stir in the vanilla extract. Set aside to cool.
For the pastry dough, in a large bowl, mix cassava flour, arrowroot flour, baking powder, and salt together.
Add the coconut oil to the flour mixture and use your fingers to rub the oil into the flour until the mixture resembles breadcrumbs.
Gradually add cold water to the dry ingredients, mixing gently until a dough begins to form. Knead lightly until the dough is smooth and elastic. Wrap in cling film and refrigerate for 15 minutes.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.
Use a round cutter to cut the dough into circles. Place a spoonful of the cooled kaya onto the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Place the kaya puffs on the prepared baking tray. Brush lightly with additional coconut oil if desired.
Bake in the preheated oven for about 20-25 minutes or until the pastries are golden brown.
Allow the kaya puffs to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 14.2 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 146 mg | 3% | |
*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.
