Coconut Jam (Kaya Spread)

5 from 1 vote

This is the authentic coconut jam recipe (kaya spread). It is creamy, rich and pretty!

Prep Time10

Cook Time15

Total Time25

Course: Spread

Cuisine: Indonesian, Malaysian

Servings: ml

Calories: 45kcal

Author: Claudia

If you’re using a glass jar to store the jam, pop it into a preheated oven for about 5 minutes to sterilize, then set it aside.
In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth. Pour in the coconut milk and keep whisking until the sugar is fully dissolved.
Place the bowl over a saucepan filled with a bit of simmering water (DIY double boiler!). Stir constantly. The mixture will start to thicken and curdle a little —don’t panic, that’s part of the magic.
Keep stirring until it thickens up nicely, then take it off the heat. Strain it through a fine mesh sieve or colander to make it extra smooth.
Add in the butter and stir until it melts completely. While the jam is still hot, pour it into your warm sterilized jar. Seal it tight, then flip the jar upside down for about 5 minutes. This little trick helps kill off any lingering bacteria around the lid so your jam lasts longer. Flip it back, let it cool, and that’s it! You can enjoy your coconut jam warm or chilled—either way, it’s delicious.

Use the good coconut milk - Fresh, thick, first-press coconut milk (santan kental) is the star here. If you're using canned, skip the “lite” stuff and pick one that separates when chilled that means it’s nice and creamy.
Cold-pressed juicer = secret weapon - Got fresh grated coconut? Use your cold-pressed juicer to extract that luscious first milk, no water needed.
Stick to egg yolks only - Using just yolks makes the texture ultra-smooth and custardy. No rubbery bits, no weird graininess.
Whisk like you mean it - Make sure the sugar fully dissolves before heating. Grainy kaya is not the vibe.
Stir constantly - Once you start cooking, don’t walk away. Kaya thickens slowly, then all of a sudden, boom, it’s ready. Stirring keeps it silky and saves it from turning lumpy.
Strain it, always - Even if it looks smooth, run it through a sieve. You’ll be amazed at the tiny bits that get caught and your coconut jam will thank you.
Balance the sweetness - Taste as you go if you're adjusting sugar. Too sweet? A tiny pinch of salt can rescue the whole batch.
Sterilize your jar - A quick 5-minute bake in the oven does the trick. Pour the coconut jam in while it’s hot and flip the jar upside down to keep it fresher, longer.
Golden yolks = golden jam - If you can, go for omega-rich egg yolks, they give your coconut jam that vibrant, deep yellow color.