Coconut jam is a familiar and very close dish that always appears during the Tet holidays. The traditional method takes quite a long time, which makes many housewives hesitant. Therefore, today TasteVN will share with you a super simple way to make coconut jam using an air fryer, which is also delicious! Let’s get cooking!
1. Coconut jam using an air fryer
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Coconut Jam using an air fryer Serves 4
Young coconut 200 gr Sugar 100 gr Pandan leaves 100 gr
How to make Coconut Jam using an air fryer
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Blend the pandan leaves mixture
Pandan leaves that you buy should be washed clean, drained, and cut into small pieces using scissors, then put into a blender with 40ml of filtered water.
Then blend the pandan leaves until smooth and pour the mixture through a sieve to extract the pandan juice.
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Prepare the coconut flesh
The coconut meat bought should be washed clean, and use a knife to cut off the brown skin that remains on the coconut flesh. Then cut the coconut flesh into bite-sized strips.
Wash the coconut flesh under clean running water several times until the water is clear, then take the coconut out and let it drain.
Next, blanch the young coconut in boiling water for about 3 minutes, then take it out to drain.
Tip: Young coconut has a lot of coconut oil, so blanching it in boiling water helps to push all the oil out.
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Marinate the coconut
Put the coconut in a bowl, marinate with 100gr of sugar, 30ml of pandan leaf juice, mix well, and let it marinate for about 3 hours until the sugar completely dissolves.
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Cook the coconut
Place a pan on the stove, turn on the high heat to heat the pan, then add the bowl of coconut to the pan and start cooking. Bring to a boil, then reduce to medium heat and stir continuously until the sugar thickens.
Then, lower the heat to low and stir evenly until the sugar begins to crystallize and turns white. Continue stirring the coconut over low heat for about 10 more minutes, then turn off the heat.
Note: This is an important step; you need to stir continuously to avoid the coconut burning, or the final product will not be tasty!
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Drying coconut
To make the coconut jam drier, avoid it being syrupy and to preserve it longer, you put the coconut in the air fryer at a temperature of 80 degrees Celsius for about 10 minutes, then pour the coconut onto a tray to let it cool.
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Final product
The coconut jam is dried on the outside, soft and chewy on the inside with a light sweet taste, rich and fragrant with a hint of pandan leaves, which will surely make you fall in love and enjoy it throughout the Tet holiday!
Sipping coconut jam with a cup of hot tea will reduce greasiness and enhance the flavor of the dish.
2. Coconut jam using air fryer (Recipe shared by a user)
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Preparation
20 minutes
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Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Coconut jam using air fryer (Recipe shared by a user) Serves 4
Young coconut 1 kg Sugar 500 gr Pandan leaves 100 gr Cocoa powder 50 gr Plum syrup 50 ml
-800x450.jpg "Simple coconut jam recipe using an air fryer for Tet holidays 18")
How to make Coconut Jam using an air fryer (Recipe shared by users)
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Prepare coconut meat
Wash the coconut meat you bought, use a knife to cut off any brown skin still attached to the coconut meat. Then, cut the coconut meat into long pieces that are easy to eat.
Next, rinse the cut coconut meat several times under clean running water until the water runs clear, then drain the coconut meat in a colander.
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Blend Pandan Leaves
After purchasing pandan leaves, wash them thoroughly, let them dry, and cut them short for easier blending in the blender.
Place the washed pandan leaves in the blender with a little filtered water, then securely close the lid and blend until the pandan leaves are completely smooth.
Then, slowly pour the blended pandan water through a sieve to filter out the liquid and discard the residue.
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Marinate Coconut
Divide 1kg of coconut meat and 500g of sugar into 4 equal parts.
Next, add 50g of cocoa powder, 100g of pandan leaves, and 50ml of plum syrup to each divided portion, corresponding to 4 colors: brown, green, pink, and white. You can adjust the colors according to your personal preference!
Then, mix the sugar with the colored mixture and coconut meat until well combined, about 7 – 10 minutes.
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Cooking coconut
You line a layer of aluminum foil just enough to cover the bottom of the air fryer, then add each type of coconut rice corresponding to each color into the pot (one type at a time) and set to 130 degrees Celsius for 5 minutes.
After 5 minutes, you open the air fryer and flip the coconut rice over and continue to cook for another 5 minutes.
Continuously stir the coconut rice at 130 degrees Celsius for 5 minutes each time until the coconut rice and sugar adhere evenly to the dry coconut rice, turning white but still looking good.
Tip: This is an important step, you need to check frequently to avoid burning the coconut rice!
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Final product
Coconut jam made with an air fryer when completed emits an intoxicating aroma blended with the crunchy, chewy coconut rice, slightly fatty and moderately sweet, very appealing.
During Tet, enjoying coconut jam with a cup of hot tea while chatting with family is so cozy!
How to choose good coconuts for making coconut jam
- If you want to choose good coconuts for making shredded coconut or coconut balls, you should select medium coconuts, which means the coconut is not too young and not too old, with a moderate hardness and chewiness, very suitable for shredding or forming balls.
- Medium coconuts have a slightly light-colored shell, uniform color, and no discoloration. If you press your nail into the coconut shell, you will feel the crispness and it should not be tough. The coconut flesh should detach and have a translucent white color, not clear or slightly cloudy, with the outer shell having a light brown color.
- You should choose young coconuts with a slightly thicker flesh so that you can separate the flesh into large pieces and then cut it into shreds.
- Do not choose coconuts that are too old as they will be hard and not chewy, and those that are too young won’t make good jam.
Tips for preserving coconut jam for a long time and deliciousness
- After making the jam, you need to spread it out on a tray and let it cool completely before storing it. This step is quite simple; however, just a little impatience in storing the jam before it cools will cause the coconut jam to release water, losing its delicious taste.
- Store coconut jam in zipper bags or glass jars that are airtight. When storing in a jar, it is advisable to add a layer of sugar inside. The sugar layer will absorb moisture from the jam, helping to preserve it longer.
- When using the jam, only take a sufficient amount, avoiding taking out too much to limit the excess jam’s exposure to outside humid air, which makes it easy to melt.
- Do not display the jam in direct sunlight. The heat will cause the sugar to melt.
- If storing the jam in a refrigerator, limit taking the jam out, or take out only the necessary amount, avoiding bringing the whole jar (bag) of jam outside, as exposure to the outside environment can easily cause it to release water due to temperature differences, making the jam lose its delicious taste.
- Homemade coconut jam does not use preservatives, so it is best to preserve and use it within a maximum of 1 month to maintain the best quality.
- Note not to use the jam if there is a change in color or if it has a foul smell.
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Hope that with the method of coconut jam using an air fryer that TasteVN just shared, you will be able to make this dish more easily and quickly. Wishing you success.
