Create a double boiler using a small saucepot fitted with a stainless steel bowl.
Add enough water to the pot ensuring that the stainless steel bowl does not touch the water.
Bring the water to a simmer and place the bowl on top of the pot.
Add the cream of coconut, coconut milk and sweetened condensed milk to the bowl.
Continuously whisk the mixture over the double boiler until it reaches a simmer.
Remove the stainless steel bowl from the saucepot.
Plate the egg yolks in another stainless steel bowl and temper the hot coconut mixture into the egg yolks, whisking constantly a few ounces at a time. For easier handling, place a wet towel ring under the stainless steel bowl holding the yolks. This will keep the bowl steady.
When half of the coconut mixture has been tempered into the egg yolks, whisk the egg yolk mixture back into the coconut cream mixture.
Put the stainless steel bowl back onto the sauce pot and whisk constantly until it thickens just enough to coat the back of the spoon.
Place a bain-marie on a scale and tare the weight to zero.
Strain the coconut jam through a chinoise into the bain-marie and note the new weight/yield of the jam.
Nest the bain-marie in an ice water bath to stop the cooking.
Stir the strained jam to aerate and cool quickly.
Add the xanthan gum powder at ½ percent of the total weight of the jam. (For example, 14 oz. (392 g.) of jam needs 1.92 g. of xanthan gum powder—392 g. x .005 = 1.92 g.).
Use a stick blender inside the bain-marie to low-shear the xanthan gum powder until it is smooth and just combined (30 seconds). Add the salt to season.
Transfer the jam to a disposable pastry bag and knot the end.
Place under refrigeration until completely cool and set up.