Coconut Jam, also known as Kaya Jam, is a delightful and aromatic spread that hails from Southeast Asia. This rich and creamy jam is made with simple ingredients, yet it brings a burst of tropical flavor to your breakfast table. Imagine slathering this luscious jam on warm toast, pairing it with buttery croissants, or even using it in desserts. The combination of coconut milk, sugar, and pandan leaves creates a wonderfully sweet and fragrant treat that can be enjoyed in countless ways. Whether you’re new to making jams or a seasoned pro, this Coconut Jam recipe will have you falling in love with its creamy texture and unique flavor.

Why This Recipe Belongs in Your Rotation

There are countless reasons to add Coconut Jam to your recipe rotation. Firstly, it’s incredibly versatile; you can use it as a spread, a filling for pastries, or even as a topping for desserts. The subtly sweet and aromatic flavor of kaya jam pairs beautifully with various foods, making it a staple in many households. Additionally, it’s a fantastic way to experiment with cooking with coconut milk and pandan leaves, ingredients that bring an exotic flair to your kitchen. Plus, this recipe is straightforward, requiring just a handful of ingredients that you might already have at home.

Shopping List

5 eggs
200 ml coconut milk (about 1 cup)
120 g sugar (1/2 cup or 4 oz.)
3 pandan leaves (tied into a knot)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water (to mix with cornstarch)
75 g sugar (6 tablespoons)

Before You Start: Equipment

Medium saucepan – for cooking the jam.
Whisk – to mix ingredients smoothly.
Measuring cups and spoons – for precise measurements.
Fine mesh strainer – to strain the jam if desired.
Jar or container – for storing the finished coconut jam.

Cook Coconut Jam (Kaya Jam) Like This

Step 1: Prepare Your Ingredients

Gather all your ingredients and equipment. Ensure that your pandan leaves are tied into a knot, which will help release their fragrant oils into the jam as it cooks.

Step 2: Whisk the Eggs and Sugar

In a medium bowl, whisk together the 5 eggs and 120 g of sugar until the mixture is well combined and slightly frothy. This step is crucial for achieving a light and airy texture in your Coconut Jam.

Step 3: Combine Coconut Milk and Pandan

In a medium saucepan, combine the 200 ml of coconut milk and the pandan leaves. Bring this mixture to a gentle simmer over medium heat, allowing the pandan to infuse its flavor into the coconut milk.

Step 4: Mix the Egg Mixture with Coconut Milk

Once the coconut milk is simmering, remove it from the heat and let it cool slightly. Gradually pour the egg and sugar mixture into the warm coconut milk, whisking continuously to prevent the eggs from curdling.

Step 5: Cook the Mixture

Return the saucepan to low heat and continue to cook the mixture while whisking constantly. This will help thicken the jam, and the heat will gradually cook the eggs, resulting in a smooth texture.

Step 6: Add Cornstarch Mixture

In a separate small bowl, mix the 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of water to create a slurry. Once the coconut jam mixture begins to thicken slightly, add this cornstarch slurry to the saucepan and continue to whisk.

Step 7: Sweeten the Jam

Add the remaining 75 g of sugar to the mixture while continuing to whisk. Allow the jam to cook for a few more minutes until it reaches a thick, custard-like consistency.

Step 8: Strain and Store

If you desire a smoother texture, you can strain the jam through a fine mesh strainer to remove any lumps or pieces of pandan. Pour the Coconut Jam into a clean jar or container and let it cool before sealing.

Fresh Seasonal Changes

In the summer, consider adding a touch of fresh lime zest for a refreshing citrus twist.
During the fall, you might experiment by incorporating spices like cinnamon or nutmeg for a warming flavor.
In winter, try pairing the coconut jam with toasted nuts for a festive crunch.
In spring, add a hint of vanilla extract for a floral note to brighten up the jam.

Behind-the-Scenes Notes

Coconut Jam is traditionally enjoyed with toast, but it can also be used as a filling for pastries or even served over ice cream for a decadent dessert. When making this jam, it’s important to cook it slowly over low heat to ensure that the eggs don’t scramble. The key to a successful kaya jam is patience and a gentle hand!

Freezer-Friendly Notes

This Coconut Jam can be stored in the refrigerator for up to two weeks. For longer storage, you can freeze it in an airtight container. Just be sure to leave some space at the top of the container, as the jam will expand when frozen. When you’re ready to enjoy it, simply thaw it in the fridge overnight.

Ask & Learn

Can I use other types of milk instead of coconut milk?

While coconut milk is traditional and gives kaya jam its signature flavor, you could experiment with almond milk or oat milk. However, the flavor will differ significantly.

What can I serve Coconut Jam with?

Coconut Jam pairs wonderfully with toast, pancakes, waffles, or as a filling for pastries. You can also enjoy it alongside cheeses or as a topping for yogurt.

How long does Coconut Jam last?

When stored in the refrigerator, Coconut Jam will last for up to two weeks. If frozen, it can last for several months. Just make sure to thaw it properly before use.

Can I adjust the sweetness of the jam?

Yes! If you prefer a less sweet jam, feel free to reduce the amount of sugar to suit your taste. Just keep in mind that sugar also helps with preservation.

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Let’s Eat

Coconut Jam (Kaya Jam) is more than just a spread; it embodies the flavors and spirit of Southeast Asia. With its smooth texture and delightful sweetness, it offers a taste of tropical paradise with every bite. Whether you spread it on toast, use it in desserts, or enjoy it straight from the jar, this Coconut Jam recipe is sure to become a beloved addition to your kitchen. So gather your ingredients, follow the steps, and prepare to indulge in the delightful world of Coconut Jam. Happy cooking!