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
Ingredients:
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
Instructions:
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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Hi Adora
ReplyDeleteYour coconut jam is something similar to our coconut "Kaya" jam, only thing different is we added eggs. Im sure you know of our version. And I love how you spread the jam into the tart shell.
This sounds wonderful. Saw it over on Facebook on MB Things I know. Pinning
ReplyDeleteThis sounds wonderful. Saw it over on Facebook on MB Things I know. Pinning
ReplyDeleteThere are some recipes that you see that you just have to taste and for me, this is one of them. The texture looks incredible as I can imagine that the flavor matches. thanks so much for sharing this!
ReplyDeleteThis looks fantastic and really unusual! I've been jam making obsessed this year! This looks a perfect one to add to the collection. Thanks for sharing
ReplyDeleteHi Adora, I tried this recipe today, and as the mixture began to thicken it split, changing the texture and leaking oils. I added the butter and mixed it in but I think the mixture isn't thick enough.
ReplyDeleteI'm wondering where I went wrong? Heat too low? Too much stirring? Or should I just have kept cooking it? It was well past 20 minutes at that point.
On the upside it still tastes amazing :)
Also you say "Mix all of the ingredients together" and then later on "Add the butter and blend well".
DeleteI didn't add the butter at the start but at the end. Was this right? Or was the missing butter the reason for the splitting?
Tinned coconut milk usually has stabilizers to prevent the separation of the oil and the cream. This usually happens when high heat is applied. Everything you did was right. It is meant to be stirred on low heat, and yes the butter is added at the end. Try a different brand of coconut milk perhaps.
DeleteOkay yeah I will try another milk next time, and try it on a bit lower heat, I'm cooking with gas so many the low gas heat was still too high.
DeleteMy partner loved it anyway and said it reminded her of Kalamay.
Thanks Adora :)
Hello, what's the shelf life for coco jam?
ReplyDeleteThanks (",)
Stored in the fridge, it would keep for at least a month.
DeleteThank you (",)
ReplyDeletehello good day.. the oil of coconut jam is it good or bad? thanks :)
ReplyDeleteYour blog have nice information
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