Break the egg into a bowl and beat with a whisk. Then, add the sugar and stir without letting it foam.
Add the coconut milk. When everything is mixed together, it will look pale as shown. Pour it into a pot.
Slowly bring it to a simmer over low heat. After 7-8 minutes the coconut will become aromatic and the mixture will begin to thicken. As you stir it, occasionally remove it from heat to prevent it from separating.
It will gradually become paste-like in consistency. Once it turns yellow, it's done.
Story Behind this Recipe
I bought a cheap can of coconut milk, so in order to use it up, I researched various recipes. The toast I used it relatively thinly sliced (10 or so slices from half a pullman loaf). I spread this kaya jam on them, then top with butter. The sweetness of the kaya jam and the saltiness of the butter improves the wonderful scent of coconut and makes it taste so delicious.
Store the finished kaya jam in a glass jar sterilized by boiling. Store it in the refrigerator and it should keep for about 1 week.