Take your basic cinnamon rolls and pump them with exotic, sweet coconut jam. Yield: 18 rolls (two 8-inch square pans)

Homemade coconut jam is tasty spread that can be used as a topping on toast, filling for pastries or served with fruit.

This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional kopitiam (coffee shop) in Singapore or Malaysia. While it’s a simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s time-consuming to make properly and you have to take things slowly to get a smooth, creamy spread but it’s worth it.

Coconut Jam is a Filipino spread made of coconut cream and brown sugar. It's thick, perfectly sweet with a rich coconut flavor that's perfect with your favorite bread.

Coconut jam? Don't mind if we put it on EVERYTHING. #noms

This homestyle Coconut Jam recipe is rich, sticky-sweet, and is hands down one of the most delicious fruit preserves out there! It is made of 4 simple ingredients, that can be reduced further to just 2.

I have been obsessed with Kaya and have been working on the perfect recipe ever since I got to know this delicious spread in Singapore. So, this is it.

This is another variation to the famous coconut jam. It has a smooth creamy texture that is rich with coconut flavour and a hint of caramel. Unlike the pandan version, caramel coconut jam is brown in colour due to the caramelised sugar added. Its sweetened taste goes well with any bread or buns. Some other more innovative combinations include puffs, glutinous rice and even chinese cruellers. The recipe that I am using is adapted from my previous pandan kaya recipe. I removed the pandan juice…

Creamy and sweet coconut jam, goes well with toasted bread.

A recipe for Kaya Jam (Coconut-Egg Jam)! This creamy, caramelized coconut spread from Southeast Asia is perfect for pairing with toast.