A week or so ago I was trying to find something to do with a few limes, and started googling for "lime," "coconut," "jam," and "preserves." I came across a few recipes for kaya. They w
ere all basically the same: 10 eggs, 1 cup of sugar, and a can of coconut milk. However, none of the recipes are all that explicit as to what happens after you put it in the jars. Do you refrigerate it? Store it at room temperature? How long does it last? No clue. So for this one I'm winging it a little. Tonight I made the custard, put it in the jars (it made 3 half-pints and a little extra) and decided that I should process it at least a little. I put the jars in the hot water and brought it to a boil and processed for about 3 minutes. The jars have popped and hopefully it will have a decent shelf life.Thing to remember: the coconut milk has little bits of coconut in it which should be filtered out.
The kids won't touch it but the grown-ups love it!
4 comments:
Just had some of the leftovers on toast... mmm.
So after opening up a jar which had been processed I'm thinking the rest should be refrigerated. The consistency was fine, the seal was intact, but the kaya had turned slighty greyish. It smelled and tasted fine, too. However, I found a website (http://www.uga.edu/nchfp/how/can_02/lemon_curd.html) which talks about canning lemon curd for at least 15 minutes in a boiling water bath, this is nowhere near as acidic. So, into the fridge it goes!
I'm fascinated.
You are much more daring than I am... I'm not sure I'd ever get Husband to try this, but I may live on the edge this summer and give it a whirl! I despise coconut-proper, but love coconut milk (at least in rice and curries) so I think I'd love it.
I have a feeling I would love kaya. I love custards and coconut. I am trying this one!
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