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


  • 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


  • 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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A tub of homemade ice cream with a plate of ice cream scoops and wafers on the side

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