Low-Calorie Kaya (Coconut Jam)

Ingredients

• 240 g super light coconut milk
• 50 g brown monkfruit sweetener
• 50 g white monkfruit sweetener
• salt (1 pinch)
• 4 egg yolks
• pandan leaves (1–2 strips)

Steps

1. 1

   Add the super-light coconut milk to a saucepan. Use 240 g, or 1 cup.

2. 2

   Add the brown monkfruit sweetener and white monkfruit sweetener, 50 g of each.

3. 3

   Add the pinch of salt, egg yolks, and 1–2 strips of pandan leaves. Mix everything together in the saucepan.

4. 4

   Place the saucepan over medium heat. Stir continuously for about 8–10 minutes so the mixture cooks evenly and does not stick.

5. 5

   Continue cooking until the kaya reaches a thick, jam-like consistency. Remove it from the heat and use it as a spread for kaya toast.

Notes

The creator says the kaya should be safe for up to 1 week. Store it in the refrigerator; if it hardens slightly, microwave it for 20–30 seconds to return it to a smooth paste. Pandan provides the signature kaya flavor; without it, the result will taste like plain coconut jam. Toast and butter quantities are not provided in the source. The source mentions approximately 18 calories per serving, but the exact serving division is not specified.

Nutrition per serving

• breakfast
• spread
• low-calorie
• stovetop
• Southeast Asian
• vegetarian
• make-ahead