Coconut Jam (Kaya)
This post may contain affiliate links.Coconut jam—aka kaya jam—is a rich, creamy spread made with coconut milk and egg yolks. It’s sweet, fragrant, and full of tropical flavor. Spread it on toast, dip your cookies, or enjoy it straight off the spoon.
Coconut Jam, a.k.a Kaya
Coconut jam—known as kaya—is Southeast Asia’s answer to a cozy, creamy spread. Made with thick coconut milk, egg yolks, and sugar, it’s rich, silky, and full of tropical flavor. You’ll find it everywhere from Singapore to Indonesia, each with its own twist—some green with pandan, others golden like mine.
If you’ve tried ube halaya (that vibrant purple yam jam from the Philippines), kaya is its coconutty cousin. Both are thick, spreadable, and made for toast lovers. Kaya toast? Oh yes. It’s warm bread, cold butter, and a generous swipe of this luscious jam—sweet, salty, and so satisfying.
I like mine smooth and not too sweet, with just a pinch of salt to bring everything together. One bite and you’ll see why it’s a breakfast classic that never gets old.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Thick coconut milk – Use thick, first-press coconut milk (santan kental)—fresh and undiluted is best. If you’re using fresh coconut, a cold-pressed juicer works great to extract that rich milk without water.
Canned is okay too—just skip the “lite” versions. Look for ones that separate when chilled—that usually means they’re nice and creamy.
Be sure to check out the full recipe and ingredient list below
How to Make Coconut Jam
STEP 1. If you’re using a glass jar to store the jam, pop it into a preheated oven for about 5 minutes to sterilize, then set it aside. In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth (Images 1, 2). Pour in the coconut milk and keep whisking until the sugar is fully dissolved (Images 3, 4).
STEP 2. Place the bowl over a saucepan filled with a bit of simmering water (DIY double boiler!) (Image 5). Stir constantly. The mixture will start to thicken and curdle a little (Image 6)—don’t panic, that’s part of the magic. Keep stirring until it thickens up nicely (Image 7), then take it off the heat. Strain it through a fine mesh sieve or colander to make it extra smooth (Image 8).
STEP 3. Add in the butter and stir until it melts completely (Image 9). While the jam is still hot, pour it into your warm sterilized jar (Image 10). Seal it tight (Image 11), then flip the jar upside down for about 5 minutes (Image 12). This little trick helps kill off any lingering bacteria around the lid so your jam lasts longer. Flip it back, let it cool, and that’s it! You can enjoy your kaya warm or chilled—either way, it’s delicious.
Pro Tips
- Use the good coconut milk. Fresh, thick, first-press coconut milk (santan kental) is the star here. If you’re using canned, skip the “lite” stuff and pick one that separates when chilled—that means it’s nice and creamy.
- Cold-pressed juicer = secret weapon. Got fresh grated coconut? Use your cold-pressed juicer to extract that luscious first milk—no water needed.
- Stick to egg yolks only. Using just yolks makes the texture ultra-smooth and custardy. No rubbery bits, no weird graininess.
- Whisk like you mean it. Make sure the sugar fully dissolves before heating. Grainy kaya is not the vibe.
- Stir constantly. Once you start cooking, don’t walk away. Kaya thickens slowly, then all of a sudden—boom—it’s ready. Stirring keeps it silky and saves it from turning lumpy.
- Strain it. Always. Even if it looks smooth, run it through a sieve. You’ll be amazed at the tiny bits that get caught—and your kaya will thank you.
- Balance the sweetness. Taste as you go if you’re adjusting sugar. Too sweet? A tiny pinch of salt can rescue the whole batch.
- Sterilize your jar. A quick 5-minute bake in the oven does the trick. Pour the jam in while it’s hot and flip the jar upside down to keep it fresher, longer.
- Golden yolks = golden jam. If you can, go for omega-rich egg yolks—they give your kaya that vibrant, deep yellow color.
How to Serve
The classic way? Kaya toast—just slather a generous layer of coconut jam between two slices of toast with a cold slab of unsalted butter tucked in. The butter slightly melts into the warm bread and mingles with the sweet, creamy kaya… pure comfort. This is how it’s done all across Southeast Asia, especially in those nostalgic old-school coffee shops.
But don’t stop there! Kaya is surprisingly versatile:
- Dip banana fritters into it—warm, crispy pisang goreng meets silky coconut jam is unbelievably comforting.
- Spread it on top of almond butter cake or coconut butter cake for a Southeast Asian tea time.
- Use it as a soft, gooey filling in Japanese milk bread or Hot cross buns.
- Or tear open a hot, fluffy pumpkin mantou and dunk it right into the jam. Trust me, it’s the kind of bite that makes your eyes open wide.
FAQs about Coconut Jam
Coconut jam is typically made from coconut milk, eggs (or just yolks), sugar, and sometimes pandan leaves. The result is a thick, creamy, custard-like spread that’s rich and sweet with tropical flavor.
Yes! Kaya is the Southeast Asian name for coconut jam. Depending on the country, you might also hear it called srikaya. Each region has its own twist, but the core ingredients are usually the same.
It’s sweet, creamy, and deeply fragrant with a coconut-forward flavor. The egg yolks give it a custardy richness, and when made with pandan, it can also have a lovely floral note.
Totally. Pandan adds fragrance and color, but it’s optional. This recipe keeps it simple and lets the coconut and egg yolks shine.
Storage
Homemade coconut jam must be chilled. It can last up to 1–2 weeks in the fridge if stored in a clean, sterilized jar. Flip the jar upside down after filling to help it seal better and extend the shelf life.
Coconut Jam (Kaya Spread)
Equipment
- 1 mixing bowl
- 1 sauce pan
- 1 whisk
- 1 strainer
Ingredients
- 210 gr pure coconut milk no water
- 80 gr sugar
- 2 gr salt
- 20 gr unsalted butter
- 5 egg yolks
Instructions
- Separate egg yolk from egg white.
- In a stainless steel bowl or a glass bowl, put in the pure coconut milk.
- Put in the egg yolk.
- Put in the sugar and salt.
- Mix well with a spatula.
- You can also use a balloon whisk to beat for a while.
- Boil some water in a pot. Put the stainless steel bowl on top of the boiling water.
- Keep stirring. Do not leave the bowl.
- The mixture will gradually become curd. Wait until they are all thick.
- Put in the butter.
- Mix until the butter melts.
- Wash 2 bottles of jar. Heat the jars in the oven for 5 minutes. This will kill the bacteria inside.
- While still hot, pour in the jam into the jar. Close the lid. Turn the bottle upside down. This will kill the bacteria under the lid. The jam can be preserved longer.
- After 5 minutes, turn the bottle to normal position.
- It is ready to spread.
This is the best coconut jam recipe from Southeast Asia. You can tell by the color and the silky, smooth texture. And the flavor is amazingly delicious!