Kaya Coconut Jam

Homemade Kaya Coconut Egg Jam in a glass jar with a knife and toast at the side

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

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 70kcal

Author Christine McMichael

Equipment

Double Boiler

Ingredients

1 cup light coconut milk
5 medium pandan leaves, tied into a knot to release more flavor
5 tablespoons coconut sugar
4 tablespoons raw cane sugar
4 large eggs

Instructions

In a small pot, combine the coconut milk and tied pandan leaves. Heat the mixture over medium heat until it is hot but not boiling. Turn off the heat and let the pandan leaves steep for 10 to 15 minutes to infuse the coconut milk with the flavor and aroma.
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.
Remove the pandan leaves from the coconut milk and pour the infused milk into the top of the double boiler. Add the coconut sugar and raw sugar, stirring until it completely dissolves.
In a separate bowl, whisk the eggs. Stir into the coconut milk and 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. Enjoy!

Notes

Temperature: It's important to keep the heat low to prevent the eggs from scrambling.
Consistency: For a smoother consistency, strain the mixture through a fine sieve before jarring to remove any lumps.
Storage: Kaya jam can be stored in the refrigerator for up to 2 weeks in an airtight container!

Nutrition