Coconut is the cheap and cheerful ingredient that we use a lot in Filipino cooking, both sweet and savoury. Coconut milk is more used than dairy milk and is so versatile. It can be reduced, curdled to render the oil, baked into cakes and mixed into sauces.
Coconut jam is the very common spread used to fill breads. It is made with coconut milk and sugar and reduced to a very thick paste. It is sweet, really sweet. It is in fact a sweet remedy for mouth ulcers.
This is a lighter version of coconut jam. The addition of condensed milk changed the consistency into a caramel stickiness. It only takes a few minutes to reach this stage and doesn't need as much sugar to thicken. It can used as a pouring sauce when warm, as a cake or pie filling when cooled and eaten as a candy when set.
Yield: 1 cup
400 mls. (14 fl. oz.) tin of coconut milk
1/3 c. packed dark brown sugar
1/4 c. condensed milk
pinch of fine salt
1 tbsp. butter
Mix all of the ingredients, except for the butter, together in a heavy saucepan. Cook on low heat, stirring frequently for about 15-20 minutes, until thickened.
It is ready when it coats the back of a spoon or spatula and a line drawn on it would stay.
Add the butter and blend well. Transfer to a wide mouth jar and leave to cool. Store in the refrigerator.
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