Homemade Coconut Jam Recipe (Srikaya)

Updated on June 4, 2020
lizmalay profile image

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Srikaya toast with black coffee brings back memories of growing up in Malaysia
Srikaya toast with black coffee brings back memories of growing up in Malaysia

What Is Srikaya?

Srikaya is a sweet and fragrant coconut jam that is very popular in Southeast Asia, especially Malaysia, Indonesia, and Singapore. Its main ingredients are coconut milk, eggs, pandan leaves, and sugar.

For me, srikaya brings back many happy childhood memories. I remember being at my mom's side and enjoying the classic breakfast combination of srikaya on toast with coffee. The silky smooth and custardy jam would be slathered on warm, crispy toast, and it was always served with a cup of aromatic black coffee. In Malaysia, this combination is a popular breakfast order at kopitiam (local coffee shops).

I miss those happy morning memories. Therefore, I decided to make srikaya in my kitchen.

How Is Srikaya Made?

Traditionally, it's made by beating eggs, coconut milk, and sugar, and then cooking the mixture for hours in a double-boiler over a charcoal burner. Since I don't have a charcoal burner in my American kitchen, I decided to cook it on my stovetop. When cooking srikaya, it's important to keep the heat on low or else it will curdle.

I was anxious because I didn't have the pandan leaves that are traditionally called for in this recipe. Instead, I used vanilla essence. Thankfully, the end result turned out well.

Quick Tip: How to Make the Caramel

Heat it over low heat without stirring (though you may swirl your pan gently) until a golden caramel is formed. The beautiful dark amber-colored is achieved during the caramelizing of the sugar and the coconut and egg mixture.

I would recommend making this a day before you intend to eat it, as the srikaya needs to chill overnight. The process is a bit tedious, but for me it brings great joy, and I think it's more than worth it.

Srikaya is a Malaysian coconut jam that is smooth, rich, and a beautiful dark amber color
Srikaya is a Malaysian coconut jam that is smooth, rich, and a beautiful dark amber color

Ingredients

  • 3 medium-sized brown eggs
  • 200 ml coconut cream
  • 1 3/4 cups granulated white sugar
  • 1 teaspoon vanilla essence
  • 1 pinch salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  1. Heat the pan over low heat.
  2. Pour 1 cup of sugar into the prepared pan.
  3. Let the sugar caramelized on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
  4. In the meantime, combine the eggs, 3/4 cup sugar, vanilla essence, and salt in a blender. Blend the mixture until well-combined. Set aside.
  5. In a pitcher, measure 200 ml of coconut milk.
  6. In a small bowl, combine the cornstarch and water. Mix well. Add the cornstarch mixture into coconut milk. Stir well to combine. Set aside.
  7. After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine.
  8. Transfer the caramel back to the stove and turn on the heat.
  9. Combine the egg mixture into the caramel. Use a spatula to stir the mixture for a few minutes.
  10. Combine the coconut milk into the pan and stir until the caramel gets thickened and jam is formed.
  11. Turn off the heat. Let the jam completely cool before storing in a jar.
  12. Keep the coconut jam refrigerated.

Photo Tutorial

Click thumbnail to view full-size
Pour one cup of white granulated sugar into a prepared pan. Heat up the sugar on low heat. Let the sugar melts into caramel by its own. Do not stir the sugar with a spatula.  The color of the caramel should be golden brown. Turn the heat off. Slowly, combine one cup of hot water into the pan.At this point, you can use a spatula to stir the water with the caramel. Combine the eggs, sugar, vanilla essence, and salt into a blender. Blend the mixture until it's well combined. Pour the egg mixture into the caramel. The caramel with the egg mixture. Stir the mixture for a few minutes.Combine the coconut milk mixture into the pan. As it heats up, the color of the mixture turns brown. After awhile, the coconut jam is done. The jam should be a dark amber color. Once it's cool, transfer the coconut jam into a clean jar. Seal with a lid and keep it refrigerated. The next day, toast the sliced bread in a toaster. Spread the coconut jam on the crispy toast. Spread some butter on the jam. Enjoy the sweet and fragrant coconut jam with your favorite cup of coffee. Delicious!
Pour one cup of white granulated sugar into a prepared pan. Heat up the sugar on low heat.
Pour one cup of white granulated sugar into a prepared pan. Heat up the sugar on low heat.
Let the sugar melts into caramel by its own. Do not stir the sugar with a spatula.
Let the sugar melts into caramel by its own. Do not stir the sugar with a spatula.
The color of the caramel should be golden brown.
The color of the caramel should be golden brown.
Turn the heat off. Slowly, combine one cup of hot water into the pan.
Turn the heat off. Slowly, combine one cup of hot water into the pan.
At this point, you can use a spatula to stir the water with the caramel.
At this point, you can use a spatula to stir the water with the caramel.
Combine the eggs, sugar, vanilla essence, and salt into a blender.
Combine the eggs, sugar, vanilla essence, and salt into a blender.
Blend the mixture until it's well combined.
Blend the mixture until it's well combined.
Pour the egg mixture into the caramel.
Pour the egg mixture into the caramel.
The caramel with the egg mixture. Stir the mixture for a few minutes.
The caramel with the egg mixture. Stir the mixture for a few minutes.
Combine the coconut milk mixture into the pan.
Combine the coconut milk mixture into the pan.
As it heats up, the color of the mixture turns brown.
As it heats up, the color of the mixture turns brown.
After awhile, the coconut jam is done. The jam should be a dark amber color.
After awhile, the coconut jam is done. The jam should be a dark amber color.
Once it's cool, transfer the coconut jam into a clean jar. Seal with a lid and keep it refrigerated.
Once it's cool, transfer the coconut jam into a clean jar. Seal with a lid and keep it refrigerated.
The next day, toast the sliced bread in a toaster.
The next day, toast the sliced bread in a toaster.
Spread the coconut jam on the crispy toast.
Spread the coconut jam on the crispy toast.
Spread some butter on the jam.
Spread some butter on the jam.
Enjoy the sweet and fragrant coconut jam with your favorite cup of coffee. Delicious!
Enjoy the sweet and fragrant coconut jam with your favorite cup of coffee. Delicious!

© 2020 Liza

Comments

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    • lizmalay profile imageAUTHOR

      Liza 

      8 weeks ago from USA

      I have it in the fridge and it lasts for a few weeks in a jar. My husband loves the coconut jam though he never had it before. I'm sure you can do this at home too, Marlene.

    • MarleneB profile image

      Marlene Bertrand 

      8 weeks ago from USA

      I have never heard of coconut jam before now. I like how easy the recipe is, so there is no excuse for me not trying this one. I am sure I will enjoy it.

    • lizmalay profile imageAUTHOR

      Liza 

      2 months ago from USA

      Homemade foods always taste better. Today, my husband had coconut jam for the first time for breakfast, and he loved it. I bet your mom is a great cook! She can do this for sure. Let me know how it turns out. Thank you for your gracious comment, Nikhil.

    • sachnikh profile image

      Nikhil Sharma 

      2 months ago from India

      Srikaya seems delicious in words. I'm sure it tastes much better in real. I would love to try this awesome sweet dish at home or tell my mom to prepare it for everyone. Thank you for sharing the sweet memories of your childhood, Ms. Liz.

    • lizmalay profile imageAUTHOR

      Liza 

      2 months ago from USA

      Liz, one day when you visit Singapore, Malaysia, or Indonesia, you have to try this coconut jam (srikaya) where the locals eat known as Kopitiam. They served some authentic food including toast with srikaya. I already missed my trip this year so, making coconut jam at home brings me a delightful memory of my home country.

    • lizmalay profile imageAUTHOR

      Liza 

      2 months ago from USA

      Coconut jam is one of my favorite Malaysians authentic culinary, Linda. It brings back my childhood memories. You'll be surprised by its taste!

    • Eurofile profile image

      Liz Westwood 

      2 months ago from UK

      I would never have thought of making coconut jam. Your article gives an easy to follow recipe with a helpful photo guide. You open my eyes to new culinary experiences.

    • AliciaC profile image

      Linda Crampton 

      2 months ago from British Columbia, Canada

      I've never heard of coconut jam before. It sounds like a lovely treat! I'm looking forward to trying this recipe.

    • lizmalay profile imageAUTHOR

      Liza 

      2 months ago from USA

      Hi Mary, you can use coconut cream from the store-bought. Otherwise, coconut milk from the fresh-squeezed. Fresh coconut milk always tastes better :)

    • Blond Logic profile image

      Mary Wickison 

      2 months ago from Brazil

      I'm going to try this recipe. Is it coconut milk or cream we use? I am always looking for new ways to use coconut in my diet.

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