How To Make Coconut Jam / Kaya

Homemade Jam Recipes

Ingredients: Coconut Jam Recipe

Photo of Coconuts5 medium-sized eggs
1/2 lb / 250 grams of white sugar
6 fl oz / 180 ml of coconut milk
4 fl oz / 125 ml of coconut cream
1 tablespoon of cornflour (this is optional)
2 tablespoons of water (this is optional)

Method - What To Do

More of a rich curd-like spread or paste than a typical fruity jam, coconut jam originates from Malaysia, where it is called 'kaya'. The colours, textures and flavours of kaya all vary somewhat, although this is a particularly good, reliable and most importantly, a quick recipe to follow.

Add the coconut milk and cream into a bowl, together with the sugar. Crack in the five eggs and thoroughly combine with an electric whisk. If you are looking for a particularly smooth kaya with no lumps, you should now strain your mixture through a sieve.

In the meantime, bring a saucepan of water to a gentle boil and then place the coconut jam mix on top of the simmering water, so that it sits just above and starts to be slowly cooked by the heat of the steam. Keep whisking well so that the eggs cook evenly and do not scramble.

After 20 minutes, remove the bowl from the top of the pan of boiling water and if you feel it needs to thicken further, mix the cornflour with the water in a glass and then gradually pour this into the coconut mixture, stirring quickly. Return the kaya mixture to the top of the saucepan and cook in this way for an additional ten minutes, or until thickened to the desired consistency.

Spoon the coconut kaya into hot, sterile glass jars and cool quickly, before storing in the fridge. Aim to eat all of your coconut jam within two to three weeks, as it has a relatively short shelf life, although as it is so delicious, that shouldn't be a problem!

Coconut Jam Recipe - More Jam Recipes.