The vegetarian recipe for Vegan Kaya (Eggless Coconut Jam):

5 cups vegan kaya


  • 1 cup pumpkin flesh (steam until soft)
  • 1 cup soaked coral grass (*wash coral grass, soak in water overnight and drain)
  • 1 1/2 cup coconut milk
  • 1 cup coconut palm sugar (crush)
  • 4 pandan leaves (cut into thin strips, blend with 1 cup water and filter to extract the juice)


  1. Place pumpkin, coral grass and pandan juice in a blender; process until smooth and set aside.
  2. Dissolve coconut palm sugar over low heat.
  3. Add coconut milk and stir well until it boils.
  4. Add the pumpkin mixture, keep stirring and let boil for 5 minutes.
  5. Cool and serve with toasted bread, salted biscuits, etc.
  6. Or transfer the jam into a jar and refrigerate for future use.