All you need are 2 ingredients to make Coco Jam. A can of coconut cream and a cup of coconut sugar and 35 minutes is all you need to make this super lush covconuty jam.
Okay let's break down the traditional Tagalog name first. "Minatamis" means to make sweet. "Na" means what you are making sweet. "Bao" actually means coconut shell, but we are not cooking the coconut shell. I guess it's just a play on words. So the full translation of minatamis na bao is making coconut sweet.
In this case we are making the coconut cream sweet with some coconut sugar. It's more famously sold as Coco Jam.
If you go back to my Crispy Latik recipe, I mention that there is a soft latik version as well if you are from the Visayas region. This is one and the same. I know so confusing. But remember there is lots of nuance with Filipino food depending on where it is cooked. There are several names for the same thing and the same thing can be different things. So confusing!
Anyway. Coco Jam I always took for granted that you can buy it. So I have never needed ever to make it, but then I thought let's try and it's so easy! Just two ingredients and 35 minutes and you got jam.
Ingredients
Coconut Cream - Gosh if you have access to fresh coconut and able to press out your own coconut milk you are so lucky! If not you will need one 13.5oz can of coconut cream. Don't use coconut milk here as you want to start thick already. It is possible to use coconut milk, it will just take longer to get jammy.
Coconut Sugar - I wanted to use a slightly better sugar here as Coconut Sugar has a bit of fiber in it and some nutrients like small traces of zinc, calcium, potassium and iron. You can use brown sugar as a substitute.
The key to making Coco Jam is to use sugar that has some brown color or a sugar with a bit of caramel taste to it. Muscovado sugar is also a good option too.
How to Make Coco Jam
Here are the step by step directions on how to make Coco Jam.
Pour coconut cream and coconut sugar into a sauce pan.
Mix until combined. It's okay if there are bits of solid coconut cream, as it will melt in the heat.
Place on the stove and turn the heat on high. Bring to a rapid boil. It will take about 5-6 minutes to get the mixture to boil.
Turn the heat down to low and keep cooking until it gets nice and thick.
This is what it looks like after 20 minutes.
Make sure you are constantly stirring and checking the jam. Here it is after 30 minutes.
The Coco Jam would of reduced to a nice spreadable consistency after 35 minutes.
How to Test When It's Done
You can do the ice water test to make sure the Coco Jam is done. Fill a small bowl with ice water and drop a few jam bits. If it holds its shape and doesn't spread. It's ready.
How to Store Coco Jam
Once the jam is cooked, transfer it to a clean bowl or glass jar. As there is fiber in coconut sugar, it's not as smooth as using brown or muscovado sugar. Slight lumps are okay.
There is no preservatives, so it's best to store it in the refrigerator once it has cooled down. You can keep it there for up to 1 month.
How to use it
You can use it to in a cake and as the icing for a cake like this Coco Jam Cake.
If you are more of a traditionalist you can use it to acompany Cassava Suman with Oatmeal.
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Equipment
- Sauce Pan
Ingredients
- 13.5 oz Can Coconut Cream
- 1 Cup Coconut Sugar (200g)
Instructions
- Pour coconut cream and coconut sugar into a sauce pan. Mix until combined. It's okay if there are bits of solid coconut cream, as it will melt in the heat.
- Place on the stove and turn the heat on high. Bring to a rapid boil. It will take about 5-6 minutes to get the mixture to boil.
- Turn the heat down to low and keep cooking until it gets nice and thick. Stir constantly and it should get thick after 35 minutes.
- You can do the ice water test to make sure the Coco Jam is done. Fill a small bowl with ice water and drop a few jam bits. If it holds its shape and doesn't spread. It's ready.
- Once done transfer to a clean bowl or jar. Cool to room temperature an store in the fridge for up to 1 month.
Samantha says
what is the yield of coco jam?
Rezel Kealoha says
Hi Samantha,
It would be about 1/2 cup to 2/3 cup of coco jam made with one can of coconut cream.