Minatamis na Bao (Coco Jam)

  • 2 cups kakang gata (fresh coconut milk)
  • 1 cup muscovado sugar, crushed panutsa/ panocha (unrefined cane sugar) or molasses
  • 2 pandan leaves, knotted or 1 tsp. pandan extract (optional)

  1. Combine all the ingredients in a saucepan over medium to high heat. Bring to a rolling boil.
  2. Once the liquid is boiling, reduce the heat to simmer. Continuously stir the mixture to completely dissolve the sugar and to avoid the jam from sticking on to the bottom of the pan. The mixture will thicken into honey-like consistency and the color will turn dark brown.
  3. Remove from heat and discard the pandan leaves. Allow to cool for a few minutes. Transfer the jam in a clean glass jar and serve as toppings or spread to kakanin (rice cakes) or pan de sal (Filipino yeast-raised bread roll). Coco jam can be stored in a tightly sealed jar in the refrigerator for about a month.

**Makes 1.5 cups

  • Be mindful not to overcook the jam because it easily hardens as it is cooked.

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