Pandan Kaya

jar of Gluten Free Pandan Coconut Custard (Kaya)

we first encountered this unbelievable, spreadable, heaven-in-a-spoon through my good friend Meagan, who brought a jar of it back from singapore. after trying it, we could not stop talking about how good it was. it's sweet, rich, and has this incredibly unique grassy flavour that comes from the pandan leaves. trust us - you want this in your life. it goes great on toast, on gf crackers as a snack, or our personal favourite application, as a replacement for maple syrup on waffles or pancakes. pandan leaves can be found dry, fresh or frozen at your local asian supermarket.


8 pandan leaves
1 cup coconut milk
5 eggs
1 cup sugar


Check if you have a small to medium sized pot that can cradle the bottom of a metal mixing bowl. You will be making a double-boiler (bain-marie) for this recipe. 

Fill the pot 1/3 of the way with water and let it come to a boil. Turn down to a gentle simmer. 

While the water is coming to a boil, blend the pandan leaves with 1/4 cup of coconut milk until the leaves have broken down into tiny pieces. Strain out the fibrous leaves, leaving behind a beautifully light green-tinted coconut milk.

In a mixing bowl, combine pandan milk, the remaining coconut milk, eggs and sugar. Place the bowl directly on top of the simmering water, making sure the water does not actually come in contact with the bowl. 

Whisk frequently and cook for 15-20 minutes. You are looking for a light pudding-like consistency. Check to make sure your pot still has enough water once in awhile. Do not turn up the heat as the custard can curdle, leaving you with a lumpy kaya. If your custard happens to curdle, transfer the mixture into a splash-proof container and immersion blend until smooth. 

The custard is set once you've reached 70°C (158°F). Allow the bowl to cool in a cold water bath or on the counter and store in mason jars. Refrigerate for up to 1 month (if it's not completely devoured by then!)

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