Coconut kaya custard


Preparation info

  • Difficulty


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

While this is officially a breakfast staple, you will happen upon many a kopitiam (coffee shop) where locals sit throughout the day, nursing their kopi (coffee) with a side of kaya toast. This coconut custard is often slathered onto thick slabs of bread, along with a generous wedge of salted butter – although I also find it delightful smeared on crackers, or rippled through some piping-hot porridge.

Prep time: 20 minutes
Cook time: 40 minutes


  • 1½ cups (250 g) pumpkin, squash or sweet potato cubes
  • ½ cup (125 ml) coconut milk
  • 2 pandan leaves, knotted, or ½ teaspoon pandan extract (or vanilla extract)
  • 3 tablespoons grated palm sugar (or dark brown sugar)


Boil, steam or microwave the pumpkin until soft. Tip it into a food processor, along with the coconut milk, and process until very smooth.

Transfer to a saucepan and add the pandan leaves or extract and the sugar. Bring to the boil, stirring occasionally, then lower the heat and let it simmer until thickened, about 20–30 minutes. Remove the pandan leaves and let the custard cool, then store in a clean jar in the fridge for up to a week.