Snacks 🤖 AI Generated

Coconut Pandan Kaya Toast | 40% Lighter

Silky pandan-infused coconut kaya spread on charcoal-toasted bread with cold butter—a Southeast Asian classic reimagined. Our Fat Switch cuts 230 calories (40%) by swapping condensed milk for evaporated milk and coconut cream, keeping the luxurious texture and addictive flavor intact.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 4 slices thick-cut bread (preferably white or brioche)
✓ 2 tbsp cold unsalted butter
✓ 1 tsp pandan extract or 5 fresh pandan leaves (if available)
✓ Pinch of salt
✓ 1 tbsp honey
✓ 1/2 cup light coconut milk
✓ 1/4 cup coconut cream (full-fat)
✓ 1 can (354g) evaporated milk
✓ 2 whole eggs
✓ 1 tbsp cornstarch
✓ 2 tbsp caster sugar
✓ 1/2 tsp vanilla extract
✓ Pinch of turmeric (optional, for color depth)

👨‍🍳 Instructions

1. Prepare Pandan Infusion: If using fresh pandan leaves, blend 5 leaves with 2 tbsp water until smooth, then strain through fine mesh. If using extract, skip this step. Set aside 1 tsp pandan liquid or extract.

2. Combine Dairy Base: In a medium saucepan, pour 1/2 cup light coconut milk and 1/4 cup coconut cream. Heat over medium-low until steaming (do not boil), stirring occasionally for 2 minutes.

3. Whisk Egg Mixture: In a bowl, whisk 2 whole eggs with 1 tbsp cornstarch, 2 tbsp caster sugar, 1/2 tsp vanilla extract, and a pinch of salt until smooth and pale (about 1 minute).

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4. Temper the Eggs: Slowly ladle warm coconut milk into the egg mixture while whisking constantly. This prevents scrambling. Once half the liquid is combined, pour the entire egg mixture back into the saucepan, whisking continuously.

5. Cook the Kaya Custard: Reduce heat to medium-low. Add 1 can evaporated milk and 1 tbsp honey, stirring constantly for 12–15 minutes until the mixture thickens enough to coat the back of a spoon. Stir in 1 tsp pandan liquid in the last 2 minutes. The kaya will continue to thicken as it cools; do not overcook.

6. Toast the Bread: While kaya cools slightly, heat a charcoal or cast-iron toaster over medium-high heat. Toast 2 slices of thick-cut bread until deeply golden and charred at edges (2–3 minutes per side). Repeat with remaining 2 slices.

7. Butter and Assemble: Immediately spread 1/2 tbsp cold butter onto each warm toast slice, letting it melt into the charred crevices. This creates a luxurious base for the kaya.

8. Spread and Serve: Generously spread warm (or room-temperature) kaya onto each buttered toast, about 2–3 tbsp per slice. Serve immediately while toast is still warm and kaya is still soft.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates62g

Fat10g

🏷️ Tags

#Southeast Asian breakfast#low-calorie kaya jam recipe#charcoal toast coconut spread

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