This jam made from coconut milk, egg yolks and sugar (also known as Srikaya) finds its roots in Southeast Asia. Owner of Hey Boo Jams, Cristina Widjaja’s version stems from her mother’s recipe with a concentrated coconut flavor and aromas of toasted brioche and sweetened condensed milk that linger on the palate. The consistency is slightly thinner than lemon curd making it ideal for both spreading and pouring.
Eat this luscious jam like they do in the Indonesian coffee shops, slathered over a piece of buttered toast and serve alongside a cup of black coffee. Or drizzle over a stack of pancakes or waffles. Take srikaya beyond the breakfast table and use anywhere you would use a fruit curd. For an instant coconut cream tart, pour into a tart shell and top with whipped cream and toasted coconut shavings.