I love kaya, I love pandan, I love French toast. So why not combine them into this Coconut Pandan Kaya French Toast recipe? Pandan and Kaya are a perfect match. This is a Southeast Asian twist on traditional French toast. Rather than a vanilla panna cotta flavor, you’ll find a delicate coconut flavor with a subtle but fragrant pandan aroma. Don’t forget the rich, luscious flavor of kaya! If you like Southeast Asian flavors, you’ll love this recipe.
What is kaya
Kaya is a coconut paste that originated in Malaysia and is common throughout Southeast Asia. Its main ingredients are coconut milk, eggs and sugar, which form a spread and are used on toast or various desserts. Kaya toast, in particular, is a very popular breakfast in Singapore and Malaysia, and is perfect with a cup of Kopi (also known as Nanyang coffee). In London I really enjoyed the kaya toast from Meimei at Borough Market! You can find kaya paste in Asian supermarkets, or on amazon.
What is pandan and what does it taste like
Pandan is a plant native to Southeast Asia where it is very commonly used in cooking and baking. It is known for its unique flavor, a blend of vanilla, coconut, floral and earthy grassy notes.
Living in London, getting fresh pandan leaves isn’t the easiest, but it’s not impossible either. You can find them in some Asian supermarkets if needed. For convenience, pandan essence is more widely used here, which is what I use in my Coconut Pandan Kaya French Toast recipe.
How to Make Coconut Pandan and Coconut French Toast at Home
Ingredients you need
- Brioche Bread / milk bread
- kaya sauce
- Pandan extract – Available in Asian supermarkets or on Amazon here
- Eggs, coconut milk, sugar – for making custard
- Desiccated coconut
- syrup – Serve
Recipe Tips and Notes
- When it comes to French toast, it’s the best Use bread at least one day old. Slightly stale bread has a firmer texture that absorbs the custard and prevents the French toast from becoming soggy. This is how you get the perfect fluffy and pillowy texture!
- To prevent French toast from getting soggy, Soak the bread for about 15-20 seconds on each side. You don’t want the bread to fall apart before it reaches the pan!
Looking for more French toast recipes? Check these out too:
Coconut Pandan Kaya French Toast
Delightful East Asian-inspired French toast featuring luscious kaya sauce and delicate coconut pandan flavors.
- 8 slice Brioche or milk bread
- 8 full tablespoon kaya sauce
- 1 teaspoon Pandan extract
- 1 egg
- 1 cup coconut milk
- syrup (optional) Serve
- 1 cup Desiccated coconut
- edible oil
Spread 1 tablespoon kaya on each slice of bread. Press the two slices together to form a sandwich.
8 slices of brioche or milk bread, 8 tablespoons kaya paste
Whisk together eggs, coconut milk and pandan extract.
1 teaspoon pandan extract, 1 egg, 1 cup coconut milk
Dip the kaya sandwiches into the coconut pandan mixture for about 15-20 seconds, until the bread absorbs the mixture but is not soggy.
Place the desiccated coconut on a shallow bowl/plate. Dip the sandwich into the bowl/plate until evenly coated with desiccated coconut.
1 cup desiccated coconut
Heat a pan over medium heat and add a little oil. Add the coconut-coated sandwiches to the pan and cook until golden brown, about 3-5 minutes per side.
edible oil
Repeat steps 3-5 with remaining sandwiches.
Serve with syrup if desired.
syrup (optional)
- When it comes to French toast, it’s the best Use bread at least one day old. Slightly stale bread has a firmer texture that absorbs the custard and prevents the French toast from becoming soggy. This is how you get the perfect fluffy and pillowy texture!
- To prevent French toast from getting soggy, Soak the bread for about 15-20 seconds on each side. You don’t want the bread to fall apart before it reaches the pan!
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