Coconut jam, also known as “kaya” in some regions, is a delightful Filipino spread that combines the creamy goodness of coconut milk with brown sugar. Whether you’re spreading it on toast or using it as a filling for pastries, this homemade coconut jam is sure to please your tastebuds.
I only recently discovered coconut jam, but not that I’ve tried it; I think I want to be with it! Coconut jam is a sweet caramel-like sauce that is spread on toast or pastries or served as a dip with fruit.
How To Make Coconut Jam
For this recipe, you will need coconut cream and brown sugar.
Combine the coconut cream and brown sugar in a medium saucepan. Heat over medium heat.
Bring the mixture to a boil and stir until the sugar dissolves.
Once the mixture comes to a boil, reduce the heat and allow it to simmer while it cooks.
Reduce until the jam thickens and has a spreadable consistency.
Allow the jam to cool and use a rubber spatula to transfer to a storage container or a glass jar.
FAQ
Can I use canned coconut cream for this recipe?
Yes, you can use canned coconut cream for this recipe. Just make sure you’re using coconut cream and not coconut milk.
How long does homemade coconut jam last, and how should I store it?
Homemade coconut jam can last for several weeks when stored properly. To maximize its shelf life, store it in a clean, airtight glass jar in the refrigerator. Make sure the jar is tightly sealed to prevent moisture and contaminants from getting in.
Can I use coconut palm sugar or other sweeteners instead of regular sugar?
Yes, you can experiment with different sweeteners, such as coconut sugar or palm sugar, to give your coconut jam a unique flavor. Keep in mind that the sweetness level may vary, so adjust to your taste.
Can I make a smaller batch of of this?
Absolutely! You can easily scale down the ingredients to make a smaller batch of coconut jam. Just maintain the same ratios for the best results.
What are some creative ways to use coconut jam?
This spread is incredibly versatile. You can spread it on toast, use it as a filling for pastries, pancakes, or waffles, drizzle it over ice cream, or incorporate it into dessert recipes like tarts or thumbprint cookies.
Can I freeze homemade coconut jam for longer storage?
Yes, you can freeze it to extend its shelf life. Store it in an airtight container or freezer-safe bag, leaving some room for expansion, and freeze for up to 3-4 months. Thaw it in the refrigerator before using it.
Related Recipes & Articles:
- How To Make Cream of Coconut
- The Best Coconut Oil You Can Buy
- Coconut Ice Cream
- Orange Coconut Rice Pudding
Coconut Jam Recipe
This filipino coconut jam is made with coconut cream and brown sugar. This delicious jam tastes amazing on spread on a slice of toast, pastries or fruit.
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1/2 cup 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Filipino
Instructions
- Combine the coconut cream and brown sugar in a medium saucepan.
- Bring the mixture to a boil and stir until the brown sugar dissolves.
- Once the mixture comes to a boil, reduce the heat and allow it to simmer.
- Reduce until the jam thickens and has a spreadable consistency.
- Allow the jam to cool and use a rubber spatula to transfer to a storage container or a glass jar.
Notes
Nutrition Facts
- Serving Size: 1 tablespoon
