The coconut tree is known as "The Tree of Life" in the Philippines because every part of it is used for various goods in daily life. The juice, meat, and milk of both young and ripe coconuts feature heavily in our cuisine, especially in our desserts. The recipe I'm sharing with you today is a rich, delicious coconut jam, though to the Western mind it's more similar to a coconut caramel spread. It's a decadent addition to any breakfast or tea table, and is as delicious on plain toast as it is spread on pandesal (Filipino rolls), rice cakes, or between cake layers. In my book, ARSENIC AND ADOBO, it's one of the protagonist's grandmother's specialties. Hope you enjoy!
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| Coco jam on toast with a side of medium-boiled eggs splashed with soy sauce and pepper, plus a cup of tea |
Lola Flor’s Minatamis na Bao (Coconut Jam)This rich coconut caramel spread is one of Lola Flor’s specialties. It’s traditionally served with pandesal (Filipino soft bread rolls) and kakanin (Filipino sweet glutinous rice cakes) but it’s delicious in many other applications (Lila once used it to fill a layer cake!). A great way to jazz up breakfast and tea time.Yield: about 1 cupIngredients:1 can coconut milk (13.5 fl oz)⅔ cup of dark brown sugar*2 pandan leaves, tied in a bow, or 1 tsp pandan extract (optional)Instructions:Put all the ingredients in a thick-bottomed medium saucepan and bring to a boil.Once boiling, lower to a simmer and stir the contents until the sugar dissolves.Using a rubber spatula, stir the jam until it thickens to a honey-like consistency and is a lovely dark brown, about 45 minutes.** Make sure to stir the contents, scraping the bottom and sides, often so that the jam doesn’t stick to the bottom. If you want to be sure it’s done, drop a small amount into very cold water and see if it forms a soft ball.Remove from heat and pour into a clean glass jar. Allow to cool and thicken a bit more before using.*If you don’t have dark brown sugar, you can substitute the same amount of white sugar plus about 2 TBSP molasses. I actually prefer doing this because it gives a deeper flavor.**You might want to remove the pandan leaves about 30 minutes into the cook time, when the mixture is still fairly liquid. If you wait till the end, the jam clings to the leaves and you’ll lose quite a bit of it. It’s too delicious to waste!
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| Cast of Characters |
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| Add all the ingredients to a thick bottomed, medium sauce pan and bring to a boil |
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Once boiling, lower to a simmer and stir until the sugar dissolves. Continue stirring with a rubber spatula, scraping sides and bottom, until the mixture thickens to a honey-like consistency and is dark brown, roughly 45 minutes. Remove the pandan leaves.
| | Remove from heat and put in a clean glass jar. Allow to cool and thicken before using. |
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FAQs
The English word "coconut spread" can be translated as the following word in Tagalog: 1.) kalámay-hatî - a sweet delicacy made from sugar cane juice, commonly filled into a split coconut, and sometimes mixed with crushed peanuts and other flavorings; coconut jam; coconut spread; more...
Does coconut jam need to be refrigerated? ›
First of all, after opening it needs to be refrigerated.
Is Kaya the same as coconut jam? ›
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia.
What is coconut jam made of? ›
Coconut Jam is a Filipino spread made of coconut cream and brown sugar. It's thick, perfectly sweet with a rich coconut flavor that's perfect with your favorite bread.
What is coconut called in Philippines? ›
The mature coconut (brown in color) is called 'niyog,' while the young coconut (green in color) is called 'buko'. And buko juice and meat is easily my favorite snack here in the Philippines.
What is the name of coconut in Philippines? ›
Niyog / Cocos nucifera / COCONUT/ virgin coconut oil : Philippine Medicinal Herbs / Philippine Alternative Medicine.
What is the shelf life of coconut jam? ›
SHELF LIFE: Guaranteed for 14 Months, but tested for 18 Months as maximum, stored in clean and dry area at room temperature. Once opened, it will last for 1 month and 2 months when refrigerated.
What is a Filipino sweet spread? ›
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.
Do you really need to refrigerate jam after opening? ›
Sealed jars of homemade preserves can also be stored at room temperature. Once the jam or jelly is opened, however, it is best to refrigerate them. Richard explains that this prevents mold and yeast from growing. If not refrigerated, opened jams and jellies are likely to spoil quicker.
Why is coconut jam green? ›
Sometimes called 'Malaysian coconut egg jam' or more simply 'coconut jam', it's made from coconut cream, sugar, eggs and water, and is occasionally flavored with leaves from the pandan plant (which also turns it a bright green color!).
Kaya is a traditional coconut jam that is made from a base of coconut milk, eggs and sugar. The term "Kaya" means rich in Bahasa Malaysia; which makes sense as it is silky, smooth, with a rich flavour, complete with a golden brown hue.
Where did coconut jam originate? ›
There are differing accounts on the origins of kaya or serikaya. Some state that it is a Eurasian jam unique to Singapore and Malaysia, and was originally adapted from a Portuguese egg jam. In this adaptation, coconut milk and pandan leaves were used in place of milk and vanilla pods respectively.
Why put lemon juice in homemade jam? ›
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
What bacteria is in homemade jam? ›
A properly prepared jam is also not terribly susceptible to contamination. Even though it's largely sugar, there's so much sugar that it "locks up" most of the available water; there's not enough free moisture for bacteria to thrive. The exception for jam is if you're canning it for storage at room temperature.
How do you eat coconut jam? ›
Perfect at afternoon tea as a topping on toast or pastries, coconut jam is also delicious added to porridge, ice cream, yoghurt, baking or as a frosting for sweet treats!
What is coconut cream in Filipino? ›
The English word "coconut cream" can be translated as the following word in Tagalog: 1.) kákang-gatâ - [noun] coconut cream; coconut milk more...
What is coconut spread used for? ›
Our new Coconut Spreads provide a naturally sweet treat that you can enjoy on toast, pancakes, waffles, fruit, or eat straight from the jar!
What are the Filipino coconut products? ›
PRODUCTS
| Industrial Products | Retail Products |
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| Fiesta Coconut Cream | Fiesta Coconut Cream |
| Fiesta Coconut Water | Fiesta Coconut Milk Powder |
| Fiesta Creamed Desiccated Coconut | Fiesta Tropicale Coconut Water |
| Fiesta Desiccated Coconut | Fiesta Romantika RBD Oil |
4 more rowsUnlike other glitzy and glamorous products, coconut spread is generally pretty simple. It is made from coconut meat that has been dried and pulverized into a paste, resembling nut butter. It seems that every industry wants a piece of this tropical superfood.
