Paleo Kaya Puff

Delight in the crumbly, golden perfection of these Paleo Kaya Puffs—a grain-free twist on the traditional Southeast Asian pastry! Made with a luscious almond and coconut flour crust, these gluten-free puffs are filled with a naturally sweet pandan-infused coconut custard, crafted with coconut milk and coconut sugar for a rich, tropical flavor. Each puff is carefully folded and baked to golden perfection, delivering a crisp, flaky exterior that pairs beautifully with the creamy, aromatic filling. Perfect as a guilt-free treat for paleo enthusiasts or anyone seeking a refined, wholesome dessert, these kaya puffs are as nostalgic as they are nourishing. Serve them fresh out of the oven or as a delightful addition to your next tea-time spread!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 1/4 cup Coconut flour
• 2 tablespoons Arrowroot powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 2 large Eggs
• 1/4 cup Coconut oil
• 1 tablespoon Honey
• 1 teaspoon Vanilla extract
• 1/2 cup Coconut milk
• 1/4 cup Coconut sugar
• 2 leaves Pandan leaves, knotted

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, and salt. Mix well.

Step 3

Add 1 large egg, melted coconut oil, honey, and vanilla extract to the dry ingredients. Stir together until a dough forms. If it's too sticky, add a little more almond flour.

Step 4

Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes to set.

Step 5

To prepare the filling, whisk together coconut milk, the other egg, and coconut sugar in a small saucepan over medium heat.

Step 6

Add the knotted pandan leaves to the mixture and stir continuously until it begins to thicken, about 8-10 minutes. Remove the pandan leaves and set the filling aside to cool.

Step 7

Once the dough is firm, roll it out on a lightly floured surface (using a little extra arrowroot powder) to about 1/8 inch thickness.

Step 8

Cut the rolled dough into circles using a biscuit cutter or a drinking glass. Each should be about 3 inches in diameter.

Step 9

Place about 1 teaspoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal.

Step 10

Place the filled puffs onto the prepared baking sheet and brush the tops lightly with a bit of beaten egg for a golden finish.

Step 11

Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown.

Step 12

Remove from the oven and allow to cool on a wire rack before serving.

Nutrition Facts

Serving size	(613.2g)

Amount per serving	% Daily Value*
Calories	2267.0

Total Fat 165.7g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 372mg	0%
Sodium 1416.4mg	0%
Total Carbohydrate 162.7g	0%
Dietary Fiber 33.4g	0%
Total Sugars 95.1g
Protein 59.6g	0%

Vitamin D 82IU	0%
Calcium 491.2mg	0%
Iron 12.2mg	0%
Potassium 463.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 10.0%

Carbs: 27.3%