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

Kaya Jam

Kaya Jam is our favourite breakfast spread, it's so perfect to slather on hot buttered toast! This simplified and deliciously sweet Malaysian coconut jam recipe is made without pandan leaves, so it's ready in 15 minutes or less.
Course Condiment
Cuisine Malaysian, Singaporean
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 jar
Calories 1482kcal
Cost $5



  • 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 can before opening, just spoon the thicker cream out and leave the clear coconut water aside.
    150 g brown sugar, 200 ml coconut cream
  • Add the eggs and gently heat over low heat, stirring continuously.
    4 eggs
  • Your kaya should thicken after around 10-15 mins of stirring.
    Note: 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 (which is why we recommend using coconut cream instead).
    Optional: Add 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. 


  • 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. Some recipes call for just egg whites or just egg yolks, but we use the whole egg. There is also a vegan kaya option available that replaces egg with silken tofu
  • Brown Sugar - you could also use caster sugar, raw sugar, gula melaka / palm sugar or coconut sugar. Each will give a slightly different colour and flavour to your Kaya jam. Some recipes use some of the sugar to make caramel separately and add it at the end, but we found that brown sugar gave us that caramel-like taste and lovely dark brown colour 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. 
  • Never shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.
  • 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. 
  • Cook Gently - Use low heat so you don't end up with scrambled eggs.
  • For a Smooth Consistency - Blend for 30 seconds with a stick blender after removing from the heat. 
  • Keep it Clean - Always use a sterilised bottle/jar to store your kaya spread 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! 
  • Get Creative - Try adding extra flavour such as pandan extract or pandan leaf juice, caramel, vanilla or cinnamon.


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