Ube Kaya Coconut Jam

Kaya is a sweet coconut spread ubiquitous in Southeast Asia, where it's common to start the day with it slathered on toast. It is made by cooking coconut milk with sugar and eggs for more of a creamy citrus curd or caramel texture than a typical fruit jam, even though it doesn't contain any dairy.

This version is thick and fluffy, almost like a velvety whipped custard. The light violet color comes from ube (pronounced oo-bay), a purple yam that adds a deep vanilla flavor. It’s richly coconutty and luxuriously smooth, and the color makes even the simplest toast pop. But really it’s so outrageously delicious that most of the time I just eat it off a spoon.