Put coconut cream, sugar, & pandan leaves in a saucepan.  Cook over medium heat until the sugar is melted.  It should not be boiling, just heated to warm.

In a separate pan, beat the egg yolks.  When the coconut cream mixture is ready, add 1/4 to the eggs.  Stir, add another 1/4 to the eggs.  Add egg mixture to saucepan and stir.

Continue to stir as it cooks over low to medium heat.  It should start to thicken around eight minutes.

At around the 10 minute mark, the kaya should coat the back of the spatula thickly but still has that spreadable consistency. The kaya will continue to thicken once it cools down completely. So don't cook it until it's too thick. Discard the pandan leaves.

Storing: Once the kaya has cooled down completely, transfer to a glass jar and secure the lid.  Put in the refrigerator for up to one week.  Freezing is not recommended as it tends to separate.

Also note it tends to harden in the fridge because of the fats in the coconut cream.  Leave on the counter to come to room temperature to soften.

NOTE: if you use pandan extract instead of leaves, it might take a bit longer to cook.