Vegan Pandan Kaya Spread (Coconut Jam)
A smooth, fragrant coconut-and-pandan spread made without eggs. Kaya is the Malaysian breakfast classic, and this version keeps all the silky, caramel-sweet character to spread thickly over warm toast.
By Farah
· April 2026
Prep 0.5 hr · Cook 0.5 hr · Rest 0 hr
Makes 3 · 315 kcal per serving
Learn how to make vegan pandan kaya using fresh pandan leaves and coconut milk. The pandan is blended and strained to extract its flavour, then gently cooked into a smooth, lightly sweet spread. It’s simple to make and perfect served with warm toast for a comforting snack. This recipe makes one jar of pandan kaya.
Let’s cook
Ingredients
Black sesame paste filling
- 5-6 fresh pandan leaves
- 200 ml coconut milk
- 10 tbsp sugar
- 1 tsp pandan essenceoptional
- a pinch of salt
- 2 tbsp corn starch
Black sesame paste filling
Blend pandan with coconut milk
Cut the pandan leaves into smaller pieces and add them to a blender with the coconut milk. Blend until fully combined.
Be careful not to over-blend, as this can cause the coconut milk to split or curdle.
Strain the mixture
Pour the blended pandan through a fine sieve or cloth into a pot, pressing to extract as much liquid as possible. Discard the fibre.
Add the remaining ingredients
Add the sugar, salt and pandan essence (if using). Stir to combine.
Mix cornstarch with a little water until smooth, then add it to the pot.
Cook the kaya
Cook over low to medium heat, stirring continuously. As the mixture heats up and gets close to a gentle boil, the cornstarch will activate and the kaya will start to thicken.
Keep stirring to get a smooth, silky texture and prevent it from catching at the bottom.
Cool slightly
Once thickened, remove from heat and let it cool. It will continue to thicken as it cools.
Serve and enjoy
Spread over warm toast with vegan butter.
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Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Do not overblend the pandan leaves Blending too long can cause the coconut milk to split or curdle. Blend just until combined.
- Strain thoroughly for a smooth texture Use a fine sieve or cheesecloth to remove all fibres. This is key for silky kaya.
- Cook on low to medium heat only High heat can cause the mixture to separate or burn at the bottom.
- Stir continuously This prevents lumps and ensures even thickening, especially once the cornstarch activates.
- Cornstarch activates near boiling The mixture will suddenly thicken as it heats up. Keep stirring to avoid clumps.
- Adjust sweetness to taste You can reduce or increase sugar depending on preference.
- Pandan essence is optional It enhances colour and aroma, but fresh pandan leaves already provide natural flavour.
- Texture thickens as it cools The kaya will firm up slightly after cooling, so avoid overcooking.
- Storage Keep in an airtight jar in the fridge for up to 5 days.
Vegan pandan kaya is a plant based version of the classic Malaysian coconut jam, traditionally made with eggs. This version keeps all the rich flavour and aroma of pandan while using simple ingredients like coconut milk and cornstarch to create a smooth, creamy texture.
Fresh pandan leaves are the key ingredient. They give kaya its signature green colour and unique fragrance that is slightly sweet and floral. When blended gently with coconut milk and strained, the result is a vibrant base that transforms into a thick, glossy spread when cooked.
The most important part of this recipe is controlling the heat. Cooking slowly allows the flavours to develop while preventing the coconut milk from splitting. As the mixture approaches boiling, the cornstarch activates and thickens the kaya into a smooth, spreadable consistency.
This pandan kaya is perfect served on warm toast, just like traditional kaya toast found in Malaysia. It can also be used as a filling for buns, a topping for pancakes, or even swirled into desserts for extra flavour.
Making it at home gives you full control over the sweetness, texture, and intensity of pandan, resulting in a fresher and more natural version than store bought options.
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