KAYA SPREAD FROM SINGAPORE
Coconut can be used as a spread.
KAYA is more than that!
A piece of Southeast Asian everyday culture – part of breakfast for generations.
What makes Kaya special? Pandan.
The aromatic leaf gives Kaya its distinctive flavor.
Tradition in a glass – now on your breakfast table.
OUR KAYA VARIETIES
Kaya Original and Kaya with no added sugar share the same base — coconut milk, egg and pandan.
Choose the sweetness that fits.
Many ways to enjoy Kaya
In Singapore, kaya is eaten in the traditional way.
On warm toast, generously spread with butter.
This is accompanied by half-cooked eggs into which the toast is dipped – a fixed breakfast ritual that everyone there knows.
Today, Kaya is being rediscovered in many ways.
As a spread on bread or croissants, with pancakes or waffles.
As a topping for porridge or yogurt.
Or as a dip for fruit, crackers, or simply on its own.
You don't know where to start?
We recommend: by the spoonful.
What is Pandan?
Pandan is an aromatic leaf that has been used in Southeast Asian cuisine for generations.
It gives dishes a warm, slightly vanilla and tropical note.
For many, its scent is inextricably linked to home, childhood, and shared meals.
In Kaya, pandan is the heart of the aroma.
It gives the spread depth, character and its distinctive flavor.
Without pandanus, Kaya would just be coconut; with pandanus, it becomes Kaya.
Vicky M
"Kaya tastes exactly like it does in Singapore. This pandan scent instantly transported me back to the Kopitiams. Creamy, not too sweet, and simply special – nothing you'd find here."
Louis R
"At first I didn't even know what Kaya was – now it's part of my breakfast. It's unbeatable on toast with butter, but also a dream on its own. It tastes high-quality and not at all artificial."
Ella D
"It sat unopened in the cupboard for a few days. Then I tried it. Since then it's been empty. I can't really say much more about it."
