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Put the coconut cream, granulated sugar, palm sugar, salt, and egg yolks in a small pot and stir together until smooth. Knot the pandan leaves and put it into the pot too.
Heat the pot over medium flame for 10 minutes, stirring continuously. The kaya will thicken as it cooks, and you want it to get to the consistency of a thick jam or custard. As it cooks, be careful not to let the kaya boil. You can turn the heat down to low if you see signs of bubbles in the kaya. (You can usually tell from the amount of steam coming out of the liquid; you want gentle steam wisps not big puffs.)
When done, let the kaya cool to room temperature before transferring to store in a jar. The kaya can last for up to 3 weeks in the fridge.