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Home > Dessert + Sweets

Coconut Jam

BY :Bebs | Published: 06/22/ 2021 | Updated:06/23/ 2021 | 12 Comments

RECIPE VIDEO PRINT
5 from 4 votes
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This homestyle Coconut Jam recipe is rich, sticky-sweet, and is hands down one of the most delicious fruit spreads out there! It is made of 4 simple ingredients that can be reduced to 2 if you want to keep it traditional. However, this recipe has more depth of flavor because of the added ingredients!

Coconut jam in a jar.
Jump to:
  • Filipino Coconut Jam vs Kaya Jam
  • Foxy Tips when Making Coconut Jam
  • How to store Coconut Jam
  • Printable Recipe
  • Recipe Video
  • Other spreadable options

I was really excited to make this in my kitchen because I know someone who loves this jamβ€”my mama! She has always kept one in our cupboard as far as I can remember. We spread it on Pandesal or a slice of toast as a morning or afternoon snack.

It is actually easy to get locally, but some of those highly commercialized ones uses food additives. Not good! So I created a homemade version that is healthier, not overly sweet, and has the perfect texture that spreads easily! Adding a bit of salt and pandan (screwpine) extract to the mixture gives the jam a more interesting flavor palette. Now, it is also Armin's favorite spread.

Homemade coconut jam spread.

  • Filipino Coconut Jam vs Kaya Jam
  • Foxy Tips when Making Coconut Jam
  • How to store Coconut Jam
  • Printable Recipe
  • Filipino Coconut Jam (Minatamis na Bao)
  • Recipe Video
  • Other spreadable options

Filipino Coconut Jam vs Kaya Jam

While both have the same base ingredients, Kaya or Srikaya Jam, which is more popular in other Southeast Asian countries like Singapore, Malaysia, and Indonesia, is made with eggs additional to coconut milk and is sometimes flavored with pandan leaves.

Filipino Coconut jam, or "Minatamis na Bao" in Tagalog, on the other hand, is made purely of using coconut cream, or locally called "kakang gata", and sugar.

What is Coconut Cream or Kakang Gata?

It is the first or second batch of liquid extracted from freshly grated coconut meat. So, it is thicker and contains more fat compared to coconut milk. It is also different from Cream of Coconut. While coconut cream is made purely of coconut extract, cream of coconut has an added ingredient to it: sweeteners. So do not interchange these! Whew, those are a lot of coconuts in one paragraph but I hope I was able to explain the differences.

Ingredients for coconut jam

Foxy Tips when Making Coconut Jam

  • I highly recommend using a non-stick pot when making it. This will make it easier for you to stir the mixture around as it thickens.
  • Do not overcook the jam or it will turn bitter. Remove from heat once it turns thick but still supple. It will thicken as it cools down.
  • To prevent lumps from forming, make sure to stir the mixture consistently as it simmers so the heat is evenly distributed.

How to store Coconut Jam

If you are planning to preserve this for weeks or even months, always start by making sure to sterilize the jars you will be using. Also, remember to let the jam cool down completely before sealing them. Store them in a cool place or in the refrigerator if you plan to store them for later use.

Do not refrigerate an opened jar of coconut jam or it will be difficult to spread. Just leave it at room temperature anf it should be fine for days or even a week or two.

Homemade Coconut jam

Printable Recipe

Homemade coconut jam or Minatamis na Baospread.
Print Review

Filipino Coconut Jam (Minatamis na Bao)

5 from 4 votes
This homestyle Coconut Jam recipe is rich, sticky-sweet, and is hands down one of the most delicious fruit preserves out there! It is made of 4 simple ingredients, that can be reduced further to just 2.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Course :Breakfast, Dessert, Snack
Servings =1 cup
Print Recipe Rate this Recipe

Ingredients
 

  • 2 cans canned coconut cream (13.5 fl oz)
  • 1 cup muscovado sugar
  • ΒΌ tsp pandan extract optional
  • salt

Instructions
 

  • Pour coconut cream in a pot and boil until soft curds form.
  • Add sugar, salt and pandan extract.
  • Simmer over medium low heat until it turns thick. (*see Note 1)
  • Remove from heat and let it cool down.
  • Serve immediately or trasfter to a sterelized container.

Notes

Note 1: the mixture will thicken further as it cools down, so do not be tempted and overcook it.Β 
This recipe makes a bit more than a cup of coconut jam. A teaspoonful of it goes a long way.Β 
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

Recipe Video

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    Rate this Recipe




  1. Regina Spitzmiller says

    July 16, 2021 at 11:51 am

    5 stars
    Really delicious.Thank you!

    Reply
    • Bebs says

      July 18, 2021 at 12:02 am

      Happy that you like it, Regina.

      Reply
  2. Kathy says

    June 25, 2021 at 3:00 am

    Thank you for the recipe! I’ll going to use erythritol / stevia and maybe monk fruit as sweetener as I want a sugar free coconut jam πŸ’•

    Reply
    • Bebs says

      June 25, 2021 at 4:41 pm

      Let me know how it goes, Kathy.

      Reply
  3. Leah Tolosa says

    June 24, 2021 at 5:36 am

    Can I use tinaklob if muscovado sugar is not available?

    Reply
    • Bebs says

      June 24, 2021 at 10:55 pm

      Yes, you can, Leah

      Reply
  4. Domenico Zaccone says

    June 23, 2021 at 3:34 pm

    5 stars
    Love it

    Reply
    • Bebs says

      June 23, 2021 at 6:18 pm

      Glad to hear it!

      Reply
  5. Jun says

    June 23, 2021 at 1:34 pm

    5 stars
    Ang sarap nito sa mainit na pandesal,thanks for sharing: )

    Reply
    • Bebs says

      June 23, 2021 at 6:18 pm

      Yes, agree, yummy! You're welcome.

      Reply
  6. Doug says

    June 23, 2021 at 10:56 am

    Hi Bebs !

    Since muscovado-sugar is not readily available in my area,
    I found a 'substitute' on the Web:

    "In a pinch, you could mix 1 cup white sugar with 2 tablespoons molasses for a homemade substitute as well."

    Reply
    • Bebs says

      June 23, 2021 at 6:20 pm

      Thanks so much for this tip, Doug. You could also use the really dark brown sugar if you can get one.

      Reply

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