Meet the peanut butter of Southeast Asia!
Hey Boo's Cristina Widjaja cooks up her take on the wildly popular Indonesian spread of her childhood in her new hometown, San Francisco, California. These sweet little jars of coconut jam are made by slowly cooking eggs, sugar and coconut milk to creamy, spreadable perfection.
Cristina's coconut jam gets its beautiful yellow color from the orange-hued yolk of cage-free eggs. It's sweet and tropical, with a melt-in-your-mouth creaminess that we can't get enough of. We'll never give up peanut butter, but this spread is our new favorite alternative to fruity jellies and citrusy marmalades.
Spoon up coconut jam, known as srikaya in Indonesia, for a breakfast plate of Malaysian kaya toast. Butter and toast one side of 2 slices of pullman loaf; spread coconut jam on the untoasted sides. Stack and cut like a sandwich, then dip into over-easy eggs and a dash of dark soy sauce.
Coconut milk, sugar, egg yolks, sea salt, citric acid, carob gum. Comes in an 8 oz jar. Refrigerate after opening.
NOTE: Made in a facility that processes nuts and eggs.
(if not, how abouta ginger ale?)