Olive Magazine
A container filled with white ice cream, with two scoops in a bowl on the side

Nonya kaya coconut ice cream

Published: January 25, 2022 at 11:24 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 10-15

Nonya kaya is a sweet coconut condiment that's a staple in Singapore, Malaysia and Indonesia. We've added it to ice cream and topped with toasted coconut for an easy dessert

  • Gluten free
Nutrition:
NutrientUnit
kcal347
fat29g
saturates19.7g
carbs18g
sugars13.6g
fibre1.3g
protein2.7g
salt0.4g
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Make this nonya kaya ice cream, then check out our Vietnamese coffee ice cream, vanilla ice cream, vegan banana ice cream and more ice cream recipes.

What is nonya kaya?

A staple in Singapore, Malaysia and Indonesia, nonya kaya (also called pandan kaya, kaya jam or coconut jam) is a coconut-egg paste that’s sweetened with sugar and flavoured with pandan leaf.

How to use nonya kaya?

Spread over toast, add to sponges and frostings, or blend into milkshakes.

Where to find nonya kaya?

Find it online at tuktukmart.co.uk.

Ingredients

  • 100g desiccated coconut
  • 300g nonya kaya coconut jam
  • 125ml coconut milk
  • 1 lemon, zested to make 1 tsp, juiced to make 3 tbsp
  • 600ml double cream
  • 1 tsp vanilla extract
  • 150g condensed milk
  • coconut flakes, to serve

Method

  • STEP 1
    Toast the desiccated coconut in a dry frying pan over a medium heat, moving it around for 1-2 minutes until it turns golden, being careful not to burn it. Tip into a bowl and set aside. 
  • STEP 2
    Whisk together the nonya kaya, coconut milk, lemon juice and zest, and 1 tsp of fine sea salt in a small bowl until smooth and combined, and a thick, pourable consistency. Set aside. 
  • STEP 3
    In a separate large mixing bowl, beat together the cream and vanilla using a whisk or an electric mixer until it forms stiff peaks. Fold in the condensed milk and toasted desiccated coconut. 
  • STEP 4

    Spoon the coconut cream into a freezable container with an airtight lid, then pour over the green nonya kaya mixture. Use a cutlery knife to ripple it through the whipped cream.

  • STEP 5
    Seal tightly, then freeze for at least 6 hours or overnight. Remove from the freezer for 10 minutes before eating to allow it to soften slightly, then scoop out and serve with coconut flakes sprinkled over, if you like. 

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