- For the jam:
- 4 large free-range egg yolks
- 1 cup coconut milk
- 2 T light brown palm sugar
- 65 g sugar
- a pinch fine sea salt
- 1 kitke loaf (or mosbolletjie loaf), sliced
- crème fraîche, for serving
- cherry jam, for serving
Beat the egg yolks with a fork until combined, then set aside.
Heat the coconut milk with the palm sugar, sugar and salt over a low heat, stirring with a spatula, until all the sugar has dissolved.
Remove the pan from the heat and gradually add the egg yolks while stirring.
Return the pan to the heat and continue stirring until the mixture thickens. Do not cook the jam over a high heat as the eggs will curdle.
Remove the jam from the pan and chill to set.
To assemble, toast the bread in a warm pan. Spread one slice with the coconut jam and the other with crème fraîche and cherry jam.
Cook's note: This curd-like jam, popular in southeast Asia, tastes great on a sweetish bread like kitke, or even mosbolletjies. Add cherry jam and crème fraîche and you’ve got yourself a decadent breakfast.