Does Jollibee’s New Kaya Toast Sundae Taste Like The Real Deal?

Jollibee launches $3 kaya toast sundae for a limited time

PSA: Jollibee Singapore has just brought a little local breakfast nostalgia into its dessert lineup with the Kaya Toast Sundae. For $3 a serving, the fast-food chain is offering a playful twist on Singapore’s iconic kaya toast, blending creamy vanilla soft serve with thick pandan kaya and crunchy toasted coconut.

We got our hands on the limited‑edition Kaya Toast Sundae, so here’s our quick take before you decide if it’s worth trying!

The combination of vanilla soft serve and pandan kaya works surprisingly well.

The ice cream itself isn’t too sweet, which lets the rich, coconutty flavour of the kaya spread shine.

Toasted coconut shreds give each bite a satisfying crunch, creating a nice textural contrast to the smooth creaminess of the soft serve.

The only thing missing? That buttery kick you get from a classic kaya toast. While it doesn’t completely recreate the breakfast experience, the sundae still packs plenty of flavour. At $3 a pop, it’s an easy, wallet‑friendly treat—just don’t go in expecting kaya‑butter toast, and you won’t be disappointed.

You can find it at all Jollibee outlets in Singapore for a limited time, so head down to your nearest store before it’s too late!

Check out our full review of the new ice cream in our Instagram video.

In other exciting food news, the famous old-school bakery Chin Mee Chin Confectionery is opening at NEX Serangoon in Q3! This launch marks the homegrown brand’s first venture out of Katong after 100 years of business. While the menu is yet to be released, fans can expect the bakery’s signature treats, including kaya toast, cream horn, and Hainanese mains.

If you’re in the mood for something different, check out our guide to the best bagels in Singapore, including loaded bagel sandwiches and Korean-inspired renditions.

Website | Full list of outlets
Jollibee is halal-certified.

Photos taken by John Lery Villanueva
This was an independent visit by Eatbook.sg

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.