Coconut jam is one of the dishes that invite guests during the Tet holiday that every household has. When buying coconut jam, you often doubt the hygiene issue, but this dish is indispensable during Tet. So why not try cooking two recipes for making coconut jam that are both delicious and hygienic, and the method is really simple!
1. Coconut milk jam
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Preparation
30 minutes
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Processing
1 hour
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Difficulty level
Medium
Ingredients for Coconut milk jam For 500g of finished jam
Coconut flesh 500 gr Sweetened condensed milk 2 tablespoons Sugar 250 gr
Ingredients image
-800x450-3.jpg "2 Ways to Make Coconut Jam with a Non-Stick Pan for Guests on Tet Holiday 3")
How to make Coconut milk jam
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Prepare the coconut flesh
Wash the coconut flesh thoroughly, scraping off any brown skin left on it. Then cut the coconut flesh in half and use a peeler to slice it thinly into bite-sized strands.
Tip: To reduce the oil in the coconut, wash it with hot water. Rinse once if using immediately; if you want to store it for a longer time, rinse with hot water at least 2 times. Let the coconut drain.
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Marinate coconut meat
Add 250gr sugar, 2 tablespoons of condensed milk into the bowl of coconut meat, mix well to let the coconut, sugar, and milk absorb into each other.
After mixing, let it sit for about 30 minutes or until the coconut absorbs the sugar and turns a slightly translucent white.
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Cook the coconut candy
Put the marinated coconut meat into a non-stick pan, cook the coconut over high heat, stirring constantly to prevent the coconut candy from burning.
When the coconut boils down and almost runs out of water, reduce the heat to low, and keep stirring continuously. When you see the sugar has thickened and can be pulled into strands on a chopstick, it’s ready.
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Completion
Pour the shredded coconut onto a tray lined with parchment paper, and let it sit for 10 – 15 minutes to cool.
When the coconut jam is cool, use your hands to fluff each strand of coconut and it’s done.
Tip: To prevent the coconut jam from being too sweet and the sugar from clumping, gently squeeze the coconut jam with your hands to let some sugar fall out.
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Final Product
Each strand of white coconut jam carries the sweetness of sugar combined with the rich aroma of fatty coconut meat. Shredded coconut jam will be a perfect snack for you to enjoy throughout the Tet holiday.
2. Coconut jam with milk (recipe shared by a user)
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Preparation
1 hour
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Coconut Milk Jam (recipe shared by users) Serves 4 people
Coconut meat 500 gr Lemon 1/2 fruit Unsweetened fresh milk 50 ml Liquid vanilla 1 teaspoon Sugar 250 gr Salt A little
Ingredients image
How to make Coconut Milk Jam (recipe shared by users)
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Prepare the ingredients
You can buy pre-peeled coconut meat to save preparation time! Clean the brown outer skin of the coconut meat, use a peeler to shred the coconut meat into long thin strands.
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Cleaning the coconut meat
Prepare a bowl with 1 liter of water, 1 teaspoon of salt, and the juice of half a lemon, stir well and then soak the grated coconut meat in it for about 30 minutes. After 30 minutes, rinse the coconut meat several times with water to remove excess oil, rinse until the water is clear, then drain the coconut in a basket.
Put a pot of water on the stove, bring it to a boil, then add all the coconut meat and blanch for about 5 minutes, then remove and soak in clean water for about 1 hour. After soaking for 1 hour, rinse the coconut meat a few more times with water and drain.
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Marinating coconut with sugar
Add each layer of coconut into the pot, followed by a layer of sugar. Continue to alternate layers like this until all the ingredients are used up. Marinate the coconut for about 4 – 6 hours for the sugar to dissolve evenly and soak into the coconut.
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Cooking coconut
Place a pan on the stove and add the coconut to cook on low heat, stirring continuously and evenly, gently so that the coconut does not break. Cook the coconut until the syrup thickens, then add 50ml of unsweetened milk and 1 teaspoon of liquid vanilla to continue cooking.
Continue to cook on very low heat until the coconut appears dry and has a white powder around the coconut strands, then turn off the heat, stir a little longer for the coconut to cool, and remove from the stove. Place the coconut jam onto a tray or plate, spread it out thinly to cool completely, near sunlight so that the coconut jam dries completely and has a nice white color.
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Product
Delicious coconut jam, when enjoyed, will allow you to feel the light sweetness of sugar blended with the rich flavor of coconut flesh. Let’s get into the kitchen and try it right away!
How to choose good coconuts for making coconut jam
- If you want to choose good coconuts for making shredded jam or ball jam, you should select medium coconuts, meaning the coconuts are neither too young nor too old, with a moderate hardness and chewiness, which are very suitable for shredding or forming into balls.
- Medium coconuts have a slightly light-colored shell, even in color and not blotchy. If you press your fingernail into the shell, you will feel the crispness and not toughness. The coconut flesh must be translucent white, not clear or slightly cloudy, with the outer shell having a light brown color.
Homemade coconut candy is safe and delicious, and your family and guests visiting your home this Tet will surely be enchanted by your coconut dish. Let’s get into the kitchen to prepare coconut candy for Tet!
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