Caramel Kaya (Coconut Egg Jam)

When making caramel, don’t overcook the sugar syrup as it can burn and turn bitter. Once the syrup turns the desired color of caramel, turn off the heat.

As coconut milk tends to turn rancid quite easily, it is best to keep homemade kaya in the refrigerator and use it within two to three weeks at most.

For kaya to last longer, transfer into a clean, sterilized glass jar or container and cool completely before refrigerating. With this method, the kaya can keep at room temperature for up to 5 days or in the fridge for up to a month.