Coconut jam, srikaya recipe


  • 8 egg yolks
  • 1000 ml coconut milk (or freshly squeezed thick cream from 4 coconuts)
  • 600 gr white sugar
  • 15 pandan leaves (optional)


  • All cooking utensils to be used need to be spotless clean and dry. Any drop of water will cause the jam to spoil prematurely.
  • Whisk coconut milk, egg yolks and sugar slowly until all sugar dissolve.
  • Strain the mixture into a new and clean container using a muslin cloth / very fine strainer. This will make sure no coarse foreign matter in the spread.
  • The cooking process needs to be done in a double boiler. Pour the coconut milk mixture into the upper saucepan. Stir in the pandan leaves if used. Fill the lower pot with water and bring it to boil.
  • Fit the upper pot on top of the lower pot with the boiling water.
  • The coconut milk mixture is kept above the boiling water and heated only by steam. Make sure both pots are tight fitting to prevent steam from escaping.
  • For the first hour, the mixture needs to be stirred constantly to avoid build up on the bottom of the pot.
  • For the next two hours, the mixture needs to be stirred for five minutes every fifteen minutes and then covered. The cover of the pot has to be wrapped by a cotton napkin. This will make sure that the steam coming out of the mixture will not drop back into it in form of water mist.
  • The more stiring done, the finer and glossier the jam is going to be.
  • Remove from heat and transfer to sterilized jars. Cover only when cool.
  • Store in refrigerator. Will last for one week.

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