A type of coconut jam that is popular in/on Asian dishes, especially popular in Southeast Asia. Though it can be called a coconut jam, there are actually (traditionally) three (or four, depending on who you ask) key ingredients: coconut milk, eggs, sugar, and pandan leaves. The color of the jam can vary, sometimes being more of a white color with a green tint, other times having a rich brown color.

Broadly speaking, there are two types of kaya overall with different variations following from these two very broad categories. There is Hainanese kaya, which tends to have the brown color I mentioned before due to the caramelized sugars. The other is Nyonya kaya, which tends to have more of that green tint I mentioned before due to the increased presence of pandan. Other variations also exist based upon which eggs are used to make the kaya.