Breakfast/ Recipes

Kaya Jam – Sweet Coconut Spread Recipe (Seri Kaya)

10/10/2019

Quick 15 minute homemade Kaya Jam is here transform your breakfast! Malaysian Seri Kaya is a sweet coconut jam recipe made without pandan leaves, perfect to slather on hot buttered toast.

Slice of toast with kaya coconut spread and Jar of Kaya Jam in background.

Why We Love This Recipe

  • Kaya jam is a delicious coconut spread best enjoyed when slathered all over crispy hot buttered toast. For the ultimate South East Asian breakfast experience, serve it with a piping hot coffee. (P.S. For more coffee or tea inspo, check out our Vietnamese Iced Coffee and Malaysian Teh Tarik (pulled tea) recipes.)
  • You can easily whip up this simplified kaya jam  in less than 15 minutes. All you need is coconut cream, eggs and sugar!

Jar of Kaya Jam with slice of toast with kaya coconut spread in background.

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Jar of Kaya Jam with spoon.

What is Kaya Jam? 

Kaya (also known as srikaya or seri kaya) is a sweet jam made from coconut milk or cream, eggs and sugar.  Ranging in colour from golden brown to greenish (if infused with pandan juice), kaya has a sweet coconut flavour and thick, fluffy texture. Traditionally, the process of making kaya jam was a labour of love, taking hours of stirring to achieve that thick, luscious texture and rich intense flavour.

Thankfully these days you can make it much more quickly by using coconut cream instead of coconut milk

 

What You’ll Need

  • Eggs – we used regular eggs, but we’ve heard duck eggs work just as well. You may need to adjust the quantity if using larger eggs.
  • Brown sugar – you could use caster sugar, raw sugar, gula melaka or palm sugar. Some recipes call for using some of the sugar to make caramel to add at the end, but we found that brown sugar gave us that caramel-like taste without the extra effort!
  • Coconut cream – you can use coconut milk if you need, but it will take longer to cook off the extra liquid. Coconut cream is much denser and thicker, so the jam doesn’t take as long to thicken up. 
  • Cornflour/cornstarch (optional) – if you’re using coconut milk, you might like to add in 2 tbsp of cornflour (cornstarch) mixed with water to help the jam thicken. 

How to Make Kaya Jam Coconut Spread

  • Pop your brown sugar into a medium-large pan, add the coconut cream and whisk to combine. Note: Coconut cream usually separates in the can (and we want to use the thicker cream that floats on the surface). Don’t shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.

  • Add the eggs and gently heat over low heat, stirring continuously. The kaya should thicken after around 10-15 mins of stirring. If you’re using coconut milk, you might need to keep cooking and stirring for longer until it thickens naturally. This can sometimes take around 45 minutes to an hour (that’s why we recommend using coconut cream instead!).

  • An optional step is to add corn flour (cornstarch) mixed with water to help the jam thicken if needed.

  • Remove the pan from the heat and allow the jam to cool slightly. For an extra smooth kaya jam, use a stick blender or hand mixer to quickly blend until lusciously smooth.

  • Pour into a clean, sterilised jam jar or canning jar and store in the fridge for 1 to 2 months. 

For the most out-of-this-world experience, we recommend slathering your homemade kaya jam on hot buttered toast.

So. Much. Yum. 

Slice of toast with kaya coconut spread and Jar of Kaya Jam in background.

Tips

  • Never shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.
  • For an ultra smooth consistency blend for 30 seconds with a stick blender after removing from the heat. 
  • Always use a sterilised bottle/jar to store your kaya jam so it won’t spoil.
  • Use a clean knife or spoon to scoop your kaya out of the jar to avoid cross-contamination. Never use the same knife you just used to slather your toast with butter! 😉

 

FAQs

How long does kaya jam last? 

Kaya will last for only 1 week unrefrigerated, or up to 1 to 2 months in fridge. Always check your kaya before using and discard if you notice any mould or unusual smell. 

Does kaya jam taste eggy?

Kaya jam doesn’t taste eggy at all when made with the right amounts of coconut cream and sugar to balance the flavour. 

Why is my kaya lumpy? How can I make kaya smooth?

If your kaya becomes lumpy it means you have cooked the jam on too high heat or for too long and the eggs have overcooked. Remember to cook it on low heat and stir continuously, watching the mixture closely to see when it’s thick enough, then take it off the heat straight away. If it’s only slightly lumpy, you can use a stick blender or hand mixer to blend for 30 seconds or so until smooth.

Slice of toast slathered with Kaya Jam coconut spread.

Variations & Substitutes

  • Sugar – You can try replacing sugar with maple syrup, stevia, gula melaka, palm sugar or honey. This may change the taste, but could have amazing results!
  • Get creative with flavour – if you don’t want plain kaya jam, try adding in extra flavour such as pandan, caramel, vanilla or cinnamon.
  • Eggs – There is a vegan kaya option available that replaces egg with silken tofu
  • Coconut cream – If you can’t source coconut cream you can use coconut milk of course – the flavour will be pretty much the same but remember it will probably take much longer to cook and achieve that thick kaya texture. 

 

More Sweet Recipes to Savour:

Try these delicious recipes for some extra sweet fun in the kitchen!

 

★ Did you make this recipe? Please leave a star rating below!

Jar of Kaya Jam with slice of toast with kaya coconut spread in background.

Kaya Jam

Popular in Singapore and Malaysia, this homemade Kaya Jam recipe will transform your breakfast! A sweet coconut jam made without pandan leaves, this simplified kaya spread is so easy to make at home.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Course: Condiment
Cuisine: Malaysian, Singaporean
Servings: 1 jar
Calories: 1482kcal
Author: Wandercooks
Cost: $5

Equipment

  • Medium-large saucepan
  • 1-2 jam jars (sterilised)

Ingredients

  • 150 g brown sugar
  • 200 ml coconut cream just the thick cream layer on the top, leave any coconut water aside
  • 4 eggs

Instructions

  • Pop your brown sugar into a medium-large pan, add the coconut cream and whisk to combine.
    Note: Coconut cream usually separates in the can (and we want to use the thicker cream that floats on the surface). Don't shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.Note: Coconut cream usually separates in the can (and we want to use the thicker cream that floats on the surface). Don't shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.
  • Add the eggs and gently heat over low heat, stirring continuously.
  • Your kaya should thicken after around 10-15 mins of stirring. If you're using coconut milk, you might need to keep cooking and stirring for longer until it thickens naturally. This can sometimes take around 45 minutes to an hour (that's why we recommend using coconut cream instead!).
  • Optional step - add corn flour (cornstarch) mixed with water to help the jam thicken if needed.
  • Remove the pan from the heat and allow the jam to cool slightly. For an extra smooth kaya jam, use a stick blender or hand mixer to quickly blend until lusciously smooth.
  • Pour into a clean, sterilised jam jar or canning jar and store in the fridge for 1 to 2 months. 

Notes

Tips

  • Always use a sterilised bottle/jar to store your kaya jam so it won't spoil.
  • For an ultra smooth consistency blend for 30 seconds with a stick blender after removing from the heat.
  • For the longest-lasting kaya, be sure to store it in the fridge. You can store it unrefrigerated if you need, but we'd recommend using it all up within a week.
  • Always use a  clean knife or spoon to scoop your kaya out of the jar to avoid cross-contamination. Never use the same knife you just used to slather your toast with butter!

FAQs

  • How long does kaya jam last? Kaya will last for only 1 week unrefrigerated, or up to 1 to 2 months in fridge. Always check your kaya before using and discard if you notice any mould or unusual smell.
  • Does kaya jam taste eggy? Kaya jam doesn't taste eggy at all when made with the right amounts of coconut cream and sugar to balance the flavour.
  • Why is my kaya lumpy? How can I make kaya smooth? If your kaya becomes lumpy it means you have cooked the jam on too high heat or for too long and the eggs have overcooked. Remember to cook it on low heat and stir continuously, watching the mixture closely to see when it's thick enough, then take it off the heat straight away. If it's only slightly lumpy, you can use a stick blender or hand mixer to blend for 30 seconds or so until smooth.

Variations & Substitutes

  • Sugar - You can try replacing sugar with maple syrup, stevia, gula melaka, palm sugar or honey. This may change the taste, but could have amazing results!
  • Get creative with flavour - if you don't want plain kaya jam, try adding in extra flavour such as pandan, caramel, vanilla or cinnamon.
  • Eggs - There is a vegan kaya option available that replaces egg with silken tofu.
  • Coconut cream - If you can't source coconut cream you can use coconut milk of course - the flavour will be pretty much the same but remember it will probably take much longer to cook and achieve that thick kaya texture.

Nutrition

Calories: 1482kcal | Carbohydrates: 162g | Protein: 30g | Fat: 86g | Saturated Fat: 67g | Cholesterol: 655mg | Sodium: 300mg | Potassium: 1092mg | Fiber: 4g | Sugar: 146g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 245mg | Iron: 9mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

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14 Comments

  • Reply
    Ann
    26/11/2019 at 7:01 am

    Hello girrrlz!
    This sweet coconut jam recipe seems like a fab idea! I love its thick, luscious texture so much. Plus, it’s so easy to whip up in less than 15 minutes! I’m so happy to have come across this. Dying to give this coconut jam a try (hope tomorrow). Lucky me, I have all the ingredients at home.
    Thank you for such detailed instructions! You’ve ALREADY answered all of my questions. I’m sure the info you provide will help me and your followers a lot. Keep the awesome recipes coming!

    Best wishes,
    Ann

    • Reply
      Wandercooks
      06/12/2019 at 9:02 am

      Hey Ann!

      It’s awesome to hear from you. So glad you found our questions helpful, hope the cook up went well and you’re enjoying a fresh slathering of Kaya on toast right now! haha

  • Reply
    Deb
    09/11/2019 at 7:59 am

    Thanks for featuring kaya! I’ve used egg yolks only before which resulted in shorter cooking time and a richer kaya, if that’s your preference. Btw, your picture states “Malay / Singaporean”. It would be more inclusive if you used “Malaysian” instead of “Malay”, as the former covers the whole country (Malays, Chinese, Indians etc.) while the latter refers to a specific race. People often think Malay is just short for Malaysian but it isn’t. 🙂

    • Reply
      Wandercooks
      19/11/2019 at 2:01 pm

      Hey Deb, thanks for letting us know. We’ll be sure to update that to Malaysian. I think Laura would love the richer version with only egg yolks, thanks for the variation! Happy cooking and eating 😉

  • Reply
    Adrianne
    27/10/2019 at 7:13 pm

    Wow, this jam looks so tasty and I want to spread it on everything!! It is a nice change from other breakfast ideas and I love that too!

    • Reply
      Wandercooks
      07/11/2019 at 12:18 pm

      That’s a very good idea! 😀

  • Reply
    Bhawana
    13/10/2019 at 2:53 pm

    Kaya jam is a new recipe to me but looks like it would be a fabulous lip-smacking spread for breakfast. You also have a lovely site.

    • Reply
      Wandercooks
      16/10/2019 at 4:39 pm

      Aww thanks Bhawana! Yes, Kaya Jam is quite a different taste – we think it’s like a sweet creamy feel with a light coconut taste. 🙂

  • Reply
    Tayo
    13/10/2019 at 1:25 pm

    I will definitely be making this with low carb brown sugar. Thanks for sharing!

    • Reply
      Wandercooks
      16/10/2019 at 4:43 pm

      Great idea, I’m glad you could substitute to make it suit. 🙂

  • Reply
    Beth
    13/10/2019 at 1:24 pm

    What a unique jam! Sweet, easy and I want to spread it on everything – pass the biscuits!

    • Reply
      Wandercooks
      16/10/2019 at 4:44 pm

      Agreed, haha! It’s super creamy and addictive in the mornings. Might start eating it for dessert too! haha

  • Reply
    Denay DeGuzman
    13/10/2019 at 1:15 pm

    I love everything coconut, and I love trying new spreads for my morning toast. I’m super excited to try this tasty jam recipe!

    • Reply
      Wandercooks
      16/10/2019 at 4:54 pm

      Yay! So glad to hear Denay. 🙂

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