Renee recently posted an article about kaya - a Malay coconut spread. This really piqued my interest as I'd previously made a coconut curd which had similar ingredients, but which was billed as a European recipe. I searched for a few kaya recipes and rapidly decided that I didn't have the patience to stand and stir a pot constantly for hours, so unearthed the original recipe...
This recipe comes from a sadly out-of-print book called "One Pot of Luxury Preserve From The Microwave", by Sonia Allison. The title is slightly misleading - only 6 recipes from the book actually make one pot. Nonetheless, the recipes do work and its nice to be able to make jam in small quantities rather than struggling through numerous jars of the same jam...
The honey part of the name refers to both the look and taste of the curd - it has the both the consistency and colour of thick honey and tastes very floral. Like honey made from coconut flowers if such things existed. It sounds very odd, but its absolutely delicious. Its at its absolute best when spooned over very cold Greek yoghurt, but is pretty good on toast too! I'll be using some of it to fill a sponge cake along with whipped cream. Interestingly, Sonia recommends using this in marinades which is something I've yet to try - maybe add some lime, chopped chilli and coriander and use on chicken?
Coconut Honey Curd
makes about 1.25 kg
2 x 400ml cans coconut milk
60ml (4 tbsp) fresh lemon juice
200ml carton UHT coconut cream
750g jam sugar (this is sugar with added pectin)
Place all the ingredients in a 2.25L bowl (I used a 3L bowl, I'd suggest using this size or larger as it will boil) and stir well. Leave uncovered and cook on full power (750 - 800W depending on your microwave settings) for 18 minutes. Stir four times during this cooking period.
Reduce the power to Medium (550W or as close as possible depending on your settings - I had to use 450W and extended the cooking time) and cook for 25-30 minutes, stirring four times, until the mixture is thick and curdlike.
Allow to cool to lukewarm (it will thicken even more on cooling) and ladle into warmed jars. Top with waxed discs and leave until cold.
Cover with lids or cellophane and label the jars.
Store in a cool, dark place for up to three months. The curd may separate out into two layers on standing, but just stir it around before use and all will be well.
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This long-lost comment has been restored from backup.
this sounds heavenly! i would love to make this. a couple questions: 1. what does UHT mean? 2. what's the difference between coconut milk and coconut cream? i live in the US, do you think they would have these ingredients in the thai foods section of the supermarket? :-)
1. Posted by athena on November 19, 2007
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Hi Athena!
UHT means Ultra Heat Treated. Here's a definition of the differences between coconut milk and coconut cream:
"Coconut milk, which is available canned, is made by simmering one part water with one part shredded coconut until frothy, and then straining the liquid through a cheesecloth, squeezing out as much liquid as possible. Unsweetened coconut cream, which is also available in cans, is made in the same manner, only the ratio is one part water to four parts coconut (or milk may be used to obtain a richer product). Finally sweetened cream of coconut, which is used mainly for desserts and beverages, is a sweetened commercially produced version of coconut cream."
The coconut cream used in the recipe is unsweetened. If you can't get hold of unsweetened coconut cream, you can substitute the top layer of an unshaken can of coconut milk (coconut milk separates out into two layers in the can, almost solid on the top and watery liquid below - this is why you should always shake the can before using in other recipes!).
You should be able to find coconut milk and cream in either the Thai section of the supermarket or any West Indian/Caribbean store.
Hope you enjoy the curd!!!!!
2. Posted by Angela on November 19, 2007
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Angela, hope you don't mind if I add a little note to your description of coconut milk & cream.
for us, when coconut cream and milk are prepared from freshly grated coconut flesh, the distinction is made between the "juice" obtained from squeezing the grated coconut without the addition of any water (to give coconut cream), and when squeezed with some water added (to give coconut milk).
we sometimes also make a distinction between "first time milk" and "second time milk" - i.e. milk from the first squeezing after obtaining the cream, and milk when more water is added to the grated coconut after obtaining the "first milk", and squeezed to obtain the "second milk".
hope that made sense : )
the commercially available ones only make the cream and milk distinction.
I'm not sure about the commercial versions available in Europe and US, but in Asia, we generally do not heat the coconut and water.
water is added and the grated coconut is squeezed with a muslin cloth.
: )
3. Posted by Renee on November 19, 2007
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Thanks for the further info Renee!! Its interesting to know how the preparation differs between continents. The description I gave came from an American site, so I wonder if we heat the coconut in Europe...
4. Posted by Angela on November 19, 2007
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thanks, ladies! i was driving through my town the other day and spied a thai food market on one of the main streets i had never noticed before. so, the future is promising for coconut honey curd and me. :-)
5. Posted by athena on November 19, 2007
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Is there a way to substitute pectin for the jam sugar?I cant seem to find jam sugar here in the US
thanks in advance!!
6. Posted by ravum on November 19, 2007
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Hi Ravum! I've done a little research and as far as I can see, 1kg of jam sugar can be substituted with 1kg granulated sugar plus 13g sachet pectin. You'll need to do a bit of maths, but it should work out. Good luck!!
7. Posted by Angela on November 19, 2007
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Angela, this book is still available from Amazon.co.uk, well used in our house and we now have many "favourites!"
8. Posted by Elise on November 19, 2007