Making Thai Coconut Jam

  • 01 of 10

    Prepare Ingredients and Jars

    Various preserving jars with lids
    William Reavell/Getty Images

    To make 2-3 jars of Coconut Jam, you will need:

    • 10 medium to large eggs
    • 1 can good-quality (thick) coconut milk
    • 1 cup white sugar
    • a few drops of Pandan essence (available in small bottles at Asian/Chinese food stores)

    If you'd like to can your jam: Place three clean jam jars and lids on the middle rack of your oven. Turn oven to 225 degrees. Leave the jars there until your kaya is ready (the heat will sterilize the jars).

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  • 02 of 10

    Break Eggs into Mixing Bowl

    Eggs in mixing bowl
    Julie Thurston/Getty Images

    Break 10 eggs into a large mixing bowl. Whisk briefly to break the yolks.

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  • 03 of 10

    Add the Sugar

    Sugar and eggs in mixing bowl.
    Luis Diaz Devesa/Getty Images

    Add 1 cup sugar and whisk to combine.

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  • 04 of 10

    Beat Well

    High Angle View Of Wire Whisk In Bowl With Froth By Egg Yolks On Table
    Susanne Alfredsson/EyeEm/Getty Images

    Using electric beaters or a mixer, beat the eggs and sugar until frothy (about 1 minute).

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  • 05 of 10

    Add the Coconut Milk

    Coconut milk and coconut fruit cut in half
    MAIKA 777/Getty Images

    Add 1 can coconut milk. Beat again to incorporate (10 seconds).

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  • 06 of 10

    Stir over Low Heat

    Double-boiler
    Beth/Flickr

    Pour mixture into a pot. Using your whisk or a spatula, stir the kaya over medium heat until hot to the touch, then reduce to low.

    Tip: if you can feel a skin of egg forming on the bottom of the pan, your heat is too high. 

    This step can also be performed with a double-boiler.

    Cook in this way for 15 to 20 minutes, until the kaya thickens.

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  • 07 of 10

    Add a Few Drops of Pandan Essence

    pandan essence
    Amazon

    Add a few drops of pandan essence. This will turn your kaya light green and add a subtle pandan flavor.

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  • 08 of 10

    Finishing the Kaya

    Kaya Mixture
    Robin/Flickr

    Stir the pandan essence into the kaya.

    If you're not adding the pandan, your coconut jam will be a reddish-brown color (this is due to the caramelization of the sugar).

    Remove kaya from heat.

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  • 09 of 10

    Ladle Kaya into Jars.

    Kaya in glass jar
    Julie Mokhtar

    Ladle your kaya into the prepared jars and cap with the lids. If you're using sterilized (hot) jars, use oven gloves for this step.

    If not using sterilized jars: Allow the kaya to cool, then ladle into containers and place in the refrigerator (or give some away to friends!).

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  • 10 of 10

    Enjoy Your Kaya!

    Kaya on toast
    Grace Teo

    Kaya is delicious for breakfast spread over toast.