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Pour the coconut cream and coconut sugar into your heavy-bottomed saucepan. Don't worry if you see chunks of solid coconut cream - this is completely normal and they'll melt once heated.
Mix the ingredients together until roughly combined. The mixture will look chunky at first, but this will smooth out as it heats up and the coconut cream melts completely.
Place the saucepan on your stove and turn the heat to high. Bring the mixture to a rapid boil, which should take about 5-6 minutes. You'll see bubbles forming actively across the surface.
Once boiling, immediately reduce the heat to low. This is crucial for preventing burning while allowing the mixture to slowly thicken and develop its rich flavor.
Continue cooking on low heat for about 35 minutes, stirring constantly. The mixture will gradually darken from light tan to a beautiful golden caramel color as it reduces and thickens.
Test for doneness using the ice water method: drop a small amount of the jam into a bowl of ice water. If it holds its shape and doesn't immediately dissolve or spread, your jam is ready.
Remove from heat and transfer the hot jam to a clean glass jar or bowl. Allow it to cool completely to room temperature before refrigerating.