Vegan Kaya Toast with Coconut Milk Tea

Name: Vegan Kaya Toast with Coconut Milk Tea
Cuisine: singapore
Ingredients: 4 slices Gluten‑free bread slices; 1 cup Coconut milk; 1 tbsp Brown sugar; 1 tsp Ground cardamom; 2 tsp Vegetable oil; 1/4 tsp Salt

A recipe from singapore.

🇸🇬 singaporeVeganGluten FreeDairy Free

Nutrition (per serving)

350Calories

6 gProtein

48 gCarbs

12 gFat

9 gSugar

950 mgSalt

Ingredients

4 slices Gluten‑free bread slices
1 cup Coconut milk
1 tbsp Brown sugar
1 tsp Ground cardamom
2 tsp Vegetable oil
1/4 tsp Salt

Method

Heat a non‑stick skillet over medium heat and add the vegetable oil, swirling to coat the surface; once the oil shimmers, place the bread slices and toast for 2–3 minutes per side until lightly golden.
In a small saucepan, combine the coconut milk, brown sugar, ground cardamom, and salt, then bring to a gentle simmer over low heat, stirring continuously for 5 minutes until the sugar dissolves and the mixture thickens slightly.
Remove the saucepan from heat and let the coconut kaya cool to room temperature; it should be thick enough to spread easily but still pourable.
Spread the coconut kaya generously on one side of each toasted bread slice, then top with the other slice to form a sandwich.
Serve immediately with a steaming cup of hot coconut milk tea, prepared by steeping tea leaves in hot water for 3 minutes before adding a splash of coconut milk.
Enjoy the warm, fragrant flavors of this simple, dairy‑free breakfast treat.