Oh, hey boo! Cristina Widjaja, owner and the genius behind San Francisco's Hey Boo Jams, has an affinity for the word "boo." Although her star product, Coconut Jam, stems from a hundreds year old tradition, the name of her company comes from her endearing nickname for friends.
Also known as Srikaya, this jam made from coconut milk, egg yolks and sugar finds its roots in Southeast Asia. Cristina's jam is inspired by her mother's recipe (though Cristina says her mother would still say her original recipe is better) and is tied to memories of her childhood in Indonesia. Her jam has a concentrated coconut flavor with aromas of toasted brioche and sweetened condensed milk that linger on the palate. The consistency is slightly thinner than lemon curd making it ideal for both spreading and pouring.
How to Use Hey Boo
- Eat it like they do in Sumatran coffee shops, slathered over a piece of buttered toast and served alongside a cup of black coffee.
- For a sweet and savory breakfast, spread coconut jam on toast, top with a fried egg and a splash of shoyu (Japanese soy sauce).
- Drizzle over a stack of pancakes or waffles.
- For an instant coconut cream tart, pour into a tart shell and top with whipped cream and toasted coconut shavings.
- Spoon over ice cream, use to fill crepes...or you may find yourself eating it straight out of the jar.
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