We stock a lot of jams in our pantry. And beyond the usuals—strawberry, mango, and guava—one of the things we love to have is coco jam. Also known locally as minatamis na bao, it's a welcome alternative to the often too-sweet, too-fruit spreads. Plus, it's way more versatile, working not only with bread but with several Filipino kakanin, as well.
There aren't a lot of coco jam options in the supermarket. So we've come up with a simple, two-ingredient recipe so you can make your own at home!
- 1 cup coconut milk
- ½ cup coconut sugar
Add coconut milk and coconut sugar into a pot and stir together. Place the pot over medium-high heat then bring to a boil. Let the mixture boil until reduced and thickened, about 30 minutes. The coconut jam is ready when it is thick enough to coat the back of a spoon, and if you can draw a line through the mixture and it does not run back together. Transfer to a jar and let completely cool before storing in a well-ventilated space.