Coconut Jam (Kaya Jam)

What Is Kaya

Kaya is one of my favorite Malay words because it has two meanings I love—“rich” and the incredibly delicious coconut egg jam that’s so popular in Malaysia (and Singapore).

In this post, I’m sharing how I make kaya, a jam that always gets me excited for breakfast. Think silky smooth and sweet kaya on warm, crispy, buttery toast, paired with a cup of strong Malaysian coffee. Now that’s a perfect morning.

Also known as srikaya or seri kaya, this sweet jam is made with eggs, coconut milk, sugar, and fragrant pandan leaves. Just the thought of it takes me right back to my childhood in Penang, Malaysia.

Authentic & The Best Kaya Recipe

I spent a lot of time in the kitchen with my late grandmother, a skilled Nyonya cook and kuih maker. One of the staples we always made was kaya—a rich, creamy coconut jam that goes perfectly with Nyonya kuih (local sweet cakes) and, of course, kaya toast.

My late aunt was the kaya jam expert. She’d whisk eggs, coconut milk, and sugar with a traditional egg beater before cooking the mixture over a charcoal burner in an old yellow enamel double boiler. She’d sit by the fire for hours, patiently stirring until the kaya turned silky smooth with a deep golden brown color—nothing like the store-bought ones. And the taste? Fresh, rich, delicious, and absolutely perfect.

Sometimes, she’d let me help, and I loved watching the mixture thicken, slowly turning from pale yellow to golden amber as the caramel worked its magic. It was a slow, labor-intensive process, but the result was always worth it.

These days, you don’t need hours to make kaya. When I called my aunt for her recipe, she told me to skip the endless stirring and “just cook” the kaya. So I did—and now, this homemade kaya recipe takes just 30 minutes.

With modern kitchen tools, you can get that same smooth, creamy texture without spending hours at the stove. The flavor is as close as I can get to my aunt’s kaya, and I know my late grandmother would be proud. Give this easy kaya recipe a try—you’ll be spreading this delicious coconut jam on toast to make Kaya Toast in no time!

The Only Kaya Jam Recipe You’ll Ever Need

Rich and creamy. This coconut jam is thick, silky smooth, and full of deep, fragrant coconut and caramelized sugar goodness. Every spoonful is pure indulgence—fresh, aromatic, thick, and absolutely irresistible.

Authentic flavor in just 30 minutes. Traditional coconut jam recipe takes hours, but this recipe delivers that same deep, caramelized flavor in a jiffy. No need to stand by the stove all day—just rich, creamy kaya, fast and fuss-free!

No double boiler needed. This beginner-friendly recipe skips the tedious double boiler and endless stirring. You’ll cook kaya directly in a pot with a foolproof method that ensures a perfectly smooth, lump-free texture every time!

Better than store-bought. Freshly made kaya is richer, more fragrant, and free from artificial flavorings or preservatives. Once you taste the real deal, you’ll never want the store-bought, watery, overly-sweet kind again.

Ingredients You’ll Need

• Eggs – Use room temperature eggs. If you forget to take the eggs out ahead of time, just pop them in some warm water for 5-10 minutes to bring them to room temperature in a flash!
• Coconut milk – I recommend using fresh coconut milk if you can. If you are using boxed coconut milk, I recommend Kara brand or Ayam brand coconut milk.
• Sugar – Feel free to adjust the amount of sugar to suit your taste.
• Pandan leaves – If you can’t find pandan leaves, you can use a bit of pandan extract, though it won’t have that fresh aroma.
• Cornstarch
• Water

Check out the recipe card at the bottom of this post for the full ingredient list and details.

Secrets To The Best Coconut Jam

• As for the eggs, you can totally adjust based on your taste. My aunt told me you can use anywhere between 3 to 5 eggs, so it’s really up to you. I personally like my coconut jam rich, so I go with 5 eggs. Also, I prefer my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the better for me!
• Always go for a non-stick saucepan! It keeps the kaya from sticking or burning and makes cleanup so much easier. No stubborn bits stuck to the bottom.
• The key to silky coconut jam is constant stirring. I always keep the heat low and stir non-stop—don’t step away! The last thing you want is scrambled eggs in your kaya. Keep an eye on the heat and make sure it stays low so it doesn’t burn.
• I’ve noticed that sugar in the USA tends to be a bit weaker compared to what we use in Malaysia, so you might find your kaya a little too sweet. Just adjust the sugar to your taste—don’t be afraid to cut it down to get that perfect balance!
• If you prefer a lighter color, you can use 50g of sugar for the caramel— I used 75g for that richer brown hue.

Frequently Asked Questions

Other Recipes You Might Like

Kaya Toast

Banana Jam

Strawberry Jam

Pineapple Jam

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

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4.63 from 58 votes

Coconut Jam (Kaya Jam)

By: Bee Yinn Low

Coconut Jam (Kaya Jam) is a rich, creamy spread made with coconut milk, eggs, and caramelized sugar. It’s smooth, fragrant, and perfect on toast with coffee or tea. This homemade Malaysian-Nyonya kaya jam recipe is authentic, passed down from my late grandmother and tastes better than store-bought! Be sure to check out my video guide and tips below for the best kaya.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 toasts

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Ingredients  

1x2x3x

• ▢ 5 eggs
• ▢ 200 ml coconut milk, 1 cup
• ▢ 120 g sugar, 1/2 cup or 4 oz.
• ▢ 3 pandan leaves, tie into a knot
• ▢ 1 1/2 tablespoons cornstarch
• ▢ 1 1/2 tablespoons water, mix the cornstarch and water together

Caramel:

• ▢ 75 g sugar, 6 tablespoons

Cook ModePrevent your screen from going dark

Instructions 

• Crack the eggs into a large bowl, then add the coconut milk and sugar. Whisk well by hand.
• Strain the mixture into a non-stick saucepan and add the pandan leaves. Cook on low heat, stirring continuously to avoid burning, for about 20 minutes. Add the cornstarch mixture to thicken the coconut jam. Turn off the heat and discard the pandan leaves. (Note: The jam may appear lumpy.)
• In another saucepan, heat the sugar over medium-high heat until it melts into caramel. Once it turns golden brown, remove from heat and add it to the kaya and stir well. The kaya should turn golden brown.
• Transfer the kaya to a blender and blend until smooth and lump-free. Spread on toast to make kaya toast. Store the leftover in a jar in the fridge for up to a week.

Video

Notes

• As for the eggs, you can totally adjust based on your taste. My aunt told me you can use anywhere between 3 to 5 eggs, so it’s really up to you. I personally like my coconut jam rich, so I go with 5 eggs. Also, I prefer my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the better for me!
• Always go for a non-stick saucepan! It keeps the kaya from sticking or burning and makes cleanup so much easier. No stubborn bits stuck to the bottom.
• The key to silky coconut jam is constant stirring. I always keep the heat low and stir non-stop—don’t step away! The last thing you want is scrambled eggs in your kaya. Keep an eye on the heat and make sure it stays low so it doesn’t burn.
• I’ve noticed that sugar in the USA tends to be a bit weaker compared to what we use in Malaysia, so you might find your kaya a little too sweet. Just adjust the sugar to your taste—don’t be afraid to cut it down to get that perfect balance!
• If you prefer a lighter color, you can use 50g of sugar for the caramel— I used 75g for that richer brown hue.

Nutrition

Serving: 10toasts, Calories: 149kcal, Carbohydrates: 21g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 34mg, Potassium: 73mg, Fiber: 0.01g, Sugar: 20g, Vitamin A: 119IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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