Hey Boo coconut jam.
While coconuts have conquered the beverage market, they are a far rarer sight on the condiment shelf. Which is why, as far as fans of the fruit are concerned, Cristina Widjaja is doing God’s work.
Almost three years ago, the former tech-finance worker got the idea to take her mother’s recipe for srikaya, a coconut spread popular in Widjaja’s native Indonesia, and put it in jars. The result, which is made by slow-cooking a mixture of coconut milk, cane sugar, and egg yolks, is a silky, sunshine-hued concoction with a consistency similar to honey. With its tropical, slightly eggy flavor, it plays well with just about anything with a flat surface, from toast to cake.
Earlier this fall, Hey Boo, which is produced in the Bayview, made its UK debut through the department store chain Marks & Spencer; Widjaja says that it will launch elsewhere in Europe next year. Coconut jam, she explains, originated in China hundreds of years ago and goes under various names throughout Southeast Asia. Here, it’s best described as “more, please.”
Originally published in the November issue of San Francisco