How to Make Kaya (Coconut Jam)

  • 01 of 10

    Prepare Ingredients and Jars (optional).

    Kaya Step 1
    Preparing Jars. D.Schmidt

    To make 2-3 jars of Coconut Jam, you will need:

    • 10 medium to large eggs
    • 1 can good-quality (thick) coconut milk
    • 1 cup white sugar
    • a few drops of Pandan essence (available in small bottles at Asian/Chinese food stores)

    If you'd like to can your jam: Simply place three clean jam jars and lids on the middle rack of your oven. Turn oven to 225 degrees. Leave the jars there until your kaya is ready (the heat will sterilize the jars).

    Continue to 2 of 10 below.
  • 02 of 10

    Break Eggs into Mixing Bowl.

    Kaya Step 2
    Breaking eggs into mixing bowl. D.Schmidt

    Break 10 eggs into a large mixing bowl. Whisk briefly to break the yolks.

    Continue to 3 of 10 below.
  • 03 of 10

    Add the Sugar.

    Kaya Step 3
    Adding sugar. D.Schmidt

    Add 1 cup sugar and whisk to combine.

    Continue to 4 of 10 below.
  • 04 of 10

    Beat Well.

    Kaya Step 4
    Beating eggs and sugar. D.Schmidt

    Using electric beaters or a mixer, beat the eggs and sugar until frothy (about 1 minute).

    Continue to 5 of 10 below.
  • 05 of 10

    Add the Coconut Milk.

    Kaya Step 5
    Adding coconut milk. D.Schmidt

    Add 1 can coconut milk. Beat again to incorporate (10 seconds).

    Continue to 6 of 10 below.
  • 06 of 10

    Stir over Low Heat.

    Kaya Step 6
    Cooking the Kaya. D.Schmidt

    Pour mixture into a pot. Using your whisk or a spatula, stir the kaya over medium heat until hot to the touch, then reduce to low.​

    Tip: if you can feel a skin of egg forming on the bottom of the pan, your heat is too high. ​Note that this step can also be performed with a double-boiler.

    Cook in this way for 15 to 20 minutes, until the kaya thickens.

    Continue to 7 of 10 below.
  • 07 of 10

    Add a Few Drops of Pandan Essence.

    Kaya Step 7
    Adding pandan essence (optional). D.Schmidt

    Add a few drops of pandan essence. This will turn your kaya light green and add a subtle pandan flavor.

    Continue to 8 of 10 below.
  • 08 of 10

    Finishing the Kaya.

    Kaya Step 8
    Finishing the Kaya. D.Schmidt

    Stir the pandan essence into the kaya (if using). If not adding the pandan, your coconut jam will be reddish-brown in color (this is due to the caramelization of the sugar).

    Remove kaya from heat.

    Continue to 9 of 10 below.
  • 09 of 10

    Ladle Kaya into Jars.

    Kaya Step 9
    Ladling Kaya into Jars. D.Schmidt
    Ladle your kaya into the prepared jars and cap with the lids. If you're using sterilized (hot) jars, use oven gloves for this step.

    If not using sterilized jars: Allow the kaya to cool, then ladle into containers and place in the refrigerator (or give some away to friends!).

    Continue to 10 of 10 below.
  • 10 of 10

    Enjoy Your Kaya!

    Kaya Step 10
    Enjoy Your Kaya with Toast!. D.Schmidt

    Kaya is delicious for breakfast spread over toast. Also excellent spread on my Thai Coconut Pancakes. ENJOY!