Creamy Chocolate Kaya Recipe. Great As A Bread Spread.

Bread spread, chocolate bread spread, kaya

This is a special Kaya recipe that I modified from my grandma's recipe. It's also known as coconut egg jam.

I have fond memories of home-made Kaya from my childhood days. My grandma used to make them with caramelised sugar. Then my dad took over the making for as long as I can remember. Back then, you don't buy it from the shop, because it taste best when it's home-made.

And with my love for chocolate, I've improvised it a little to turn my caramel Kaya into chocolate flavoured. The eggs and coconut milk gives it a really rich aroma. You'll love it.

250 ml thick fresh Coconut Milk (Santan)

4 Eggs

480 gm Sugar

50 gm Cocoa Powder


  1. Whisk eggs in a bowl until the yolk is broken. strain the eggs.
  2. Pour sugar and egg into the top of a double boiler. Keep the water of the bottom part of double boiler simmering at low heat. Use a whisk to continuously stir the egg and sugar mixture until all the sugar is dissolved.
  3. Add in coconut milk and increase heat to medium. Continously stir the mixture in the double boiler until it coats the back of your spoon. It will thicken after cooling.
  4. Remove from heat and store in a jar when it is cooled. It can keep for a few weeks in the refrigerator.

Quick and Easy Tips:
To prevent the kaya from cooking too fast and getting all lumpy, continously stir the mixture over low heat.

More useful tips here.

Want to try more spreads recipe?
Homemade Chocolate Spread

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Return from kaya recipe to more chocolate recipe, click here.

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