How to Make Homemade Coconut Jam

September 2, 2014

Coconut jam, or kaya, is a sweet staple in Southeast Asian cuisine.  In Singapore and Malaysia, it is traditionally served for breakfast on generously buttered toast with a soft boiled egg for dipping.  It is also spread on roti canai, also known as flying bread, and a hot cup of pulled tea.

While kaya can be purchased jarred or canned from your local Asian market, there is nothing like homemade coconut jam.  Similar to dulce de leche, this thick spread is made from boiling coconut milk with sugar, pandan (a leaf commonly used in Southeast Asian desserts), egg yolks and sometimes vanilla extract.  For a extra smooth jam, strain your mixture after the eggs have been added to remove any lumps that may have formed during the cooking process.

As with all delicious spreads, enjoy kaya straight from the jar, on top of ice cream or in between cake layers.

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