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+ servings
Close-up of Hainanese Kaya coconut jam in a glass jar, with a knife dipped into the thick, caramel-like spread.

Easy Kaya Jam (Coconut Jam)

This easy kaya recipe is perfectly sweet, creamy, and spreadabl. It comes together in under 30 minutes — delicious on toast, buns, cakes, or even stirred into drinks. A true Southeast Asian comfort!
Cook Time: 30 minutes
Course: Dessert, Snack
Cuisine: Southeast Asian
Servings: 1 cup
Author: Cielle

Ingredients

  • 1 cup eggs (250ml about 5 medium eggs)
  • 1 cup coconut cream (or full-fat coconut milk) (250ml)
  • ½ cup grated palm sugar (125g)
  • 2 pandan leaves (tied into a knot)
  • 1 pinch salt

Instructions

  • In a pot, combine coconut cream, salt and palm sugar. Cook over medium-low heat until the sugar melts completely. Do not boil.
  • Beat the eggs in a bowl. Slowly whisk in the warm coconut-sugar mixture to prevent scrambling.
  • Strain into a heavy-bottomed pot. Add pandan leaves.
  • Cook on medium-low, whisking constantly, for 20–30 minutes until thickened. (Traditionally, it’s cooked in a bain-marie for extra smoothness, but that can take up to 1 hour.)
  • The kaya is ready when it coats the back of a spatula but remains spreadable. It will thicken further as it cools.
  • Optional: Blend with an immersion blender for an extra silky finish.
Tried this recipe?Let us know how it was!