Creamy Coconut Jam with Panutsa Recipe

Introduction

Coconut jam is a rich, creamy spread made from coconut cream and unrefined sugar. Its deep caramel flavor and smooth texture make it perfect on toast, pancakes, or even as a dessert topping. This traditional recipe brings out the natural sweetness of coconut with a hint of saltiness for balance.

Ingredients

• 2 (14-oz) cans coconut cream
• 14 oz panutsa, sangkaka, or panela (can substitute with muscovado sugar)
• ¼ teaspoon salt

Instructions

1. Step 1: In a saucepan, combine the coconut cream, panutsa (or your chosen sugar), and salt.
2. Step 2: Cook over low to medium heat, stirring gently until the sugar dissolves completely.
3. Step 3: Continue cooking the mixture, stirring regularly to prevent burning, until it thickens and comes to a boil. This process can take between 60 to 120 minutes.
4. Step 4: Once thickened, remove the pot from heat and transfer the jam to heatproof containers. The jam will continue to thicken as it cools.

Tips & Variations

• Use muscovado sugar for a slightly different flavor if traditional panutsa is unavailable.
• Stir frequently towards the end to prevent the coconut jam from sticking and burning.
• Adjust cooking time depending on desired thickness; longer cooking yields a thicker jam.

Storage

Store coconut jam in an airtight container in the refrigerator for up to 2 weeks. Reheat gently by warming in a pan or microwave to restore spreadable consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of panutsa or muscovado?

While you can use regular brown sugar, traditional panutsa or muscovado adds depth and richness to the jam’s flavor that white or plain brown sugar lacks.

Why does the jam take so long to cook?

Cooking slowly allows the coconut cream and sugar to caramelize and thicken without burning, resulting in the jam’s characteristic smooth and rich texture.

Creamy Coconut Jam with Panutsa Recipe

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4.8 from 148 reviews

Coconut Jam is a luscious and naturally sweet spread made from rich coconut cream and traditional unrefined sugar such as panutsa or muscovado. Slow-cooked to a thick, jam-like consistency, this Filipino-inspired treat offers deep caramel flavors and a hint of salt to balance its sweetness. Perfect as a topping for toast, pancakes, or desserts.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 1 ½ cups of coconut jam 1x
• Category: Spread
• Method: Stovetop
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

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Ingredients

• 2 (14-ounce) cans coconut cream
• 14 ounces panutsa, sangkaka, panela, or muscovado sugar
• ¼ teaspoon salt

Instructions

1. Combine: In a saucepan, pour in the coconut cream, add the panutsa (or your chosen sugar substitute), and sprinkle in the salt. Mix gently to combine all ingredients.
2. Dissolve: Place the saucepan over low-medium heat. Stir continuously until the panutsa sugar has completely dissolved into the coconut cream.
3. Thicken: Maintain the heat and allow the mixture to come to a boil. Keep cooking and stirring frequently to prevent burning. This slow cooking process can take between 60 to 120 minutes, as the blend slowly reduces and thickens to a jam-like consistency.
4. Cool: Once thickened to your desired consistency, remove the saucepan from heat. Transfer the coconut jam into heat-proof containers. The jam will continue to thicken further as it cools.

Notes

• Use low to medium heat and stir often to avoid burning the mixture as it thickens.
• The cooking time varies significantly based on heat and pan used; patience is key for the best texture.
• Panutsa or sangkaka are traditional caramelized sugar blocks common in Southeast Asia; muscovado sugar is a good substitute.
• Store coconut jam in an airtight container in the refrigerator for up to two weeks.

Keywords: coconut jam, panutsa jam, Filipino spread, coconut cream recipe, traditional jam