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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.

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

Find it online: https://frommamamaya.com/creamy-coconut-jam-with-panutsa-recipe/