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!
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.