Filipino Coconut Jam Minatamis Na Bao Recipes

MINATAMIS NA BAO (COCONUT JAM)

Steps:

• In a non-stick sauce pan over medium heat, combine coconut cream and brown sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
• When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until color darkens and mixture is very thick but spreadable.
• Transfer jam to clean jars.

FILIPINO COCONUT JAM (MINATAMIS NA BAO)

Steps:

• Pour coconut cream in a pot and boil until soft curds form.
• Add sugar, salt and pandan extract.
• Simmer over medium low heat until it turns thick. (*see Note 1)
• Remove from heat and let it cool down.
• Serve immediately or trasfter to a sterelized container.

MINATAMIS NA BAO

Steps:

• Combine the coconut cream and brown sugar in a non-stick saucepan over medium heat and bring it to a boil. Stir the mixture enough that the sugar is dissolved and the mixture is well-blended.
• Reduce the heat once you have the mixture boiling and let it simmer. Make sure to continue stirring the mixture until the color darkens and the consistency is thick but drips off the spatula.
• Once you reach the right consistency or you are able to spread it on a piece of bread, transfer the jam into a clean jar and store it well.

MATAMIS NA BAO (COCO JAM SPREAD)

Steps:

• Put the coconut milk in a non stick pan over medium heat.
• Add the brown sugar and corn syrup when the it starts to boil.
• Continue stirring until the mixture thickens.
• End point is reached when a drop of the cooked materials in cold water forms a soft ball.
• Cool and pour in sterilized containers and seal completely.