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Kaya Coconut Egg Jam
Creamy, gooey, and sweet. This healthy Kaya Coconut Egg Jam recipe is perfect on toast for breakfast or as a snack! It's super easy to make and can be stored in glass jars in the fridge.
Course Breakfast
Cuisine Malaysian
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 16 servings
Calories 78 kcal
1 cup light coconut milk 5 tablespoons coconut sugar 4 tablespoons raw cane sugar 4 large eggs
Set up a double boiler and bring the water to a boil. Keep the top pot from touching the boiling water.
Lower the heat to low-medium heat, keeping the water at a simmer.
Pour the coconut milk and sugar into the pot, then stir until the sugar completely melts.
In a separate bowl, whisk the eggs. Pour into the coconut milk/sugar mixture.
Cook for about an hour (or until the mixture is thick and custard-like), stirring constantly.
Once the mixture is thick, let cool and place in jars!
Calories: 78 kcal