Filipino Coconut Jam (Minatamis na Bao)
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.
Servings: 1 cup
- 2 cans canned coconut cream (13.5 fl oz)
- 1 cup muscovado sugar
- ¼ tsp pandan extract optional
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.
Note 1: the mixture will thicken further as it cools down, so do not be tempted and overcook it.
This recipe makes a bit more than a cup of coconut jam. A teaspoonful of it goes a long way.