Coco Jam (Minatamis na Bao)
Coco Jam is a traditional Filipino coconut spread made by slowly cooking coconut cream and coconut sugar until it transforms into a thick, golden-brown jam with a rich caramel flavor. Known as "minatamis na bao" in Tagalog, this two-ingredient condiment requires only 35 minutes of gentle simmering and constant stirring to achieve its signature spreadable consistency. The result is a naturally dairy-free, luxuriously creamy jam that's essential for authentic Filipino breakfasts, commonly paired with warm pandesal or used as a filling for traditional desserts and cakes.
Ingredients
- 13.5 oz can coconut cream
- 1 cup coconut sugar 200g
Instructions
- Pour the coconut cream and coconut sugar into your heavy-bottomed saucepan. Don't worry if you see chunks of solid coconut cream - this is completely normal and they'll melt once heated.
- Mix the ingredients together until roughly combined. The mixture will look chunky at first, but this will smooth out as it heats up and the coconut cream melts completely.
- Place the saucepan on your stove and turn the heat to high. Bring the mixture to a rapid boil, which should take about 5-6 minutes. You'll see bubbles forming actively across the surface.
- Once boiling, immediately reduce the heat to low. This is crucial for preventing burning while allowing the mixture to slowly thicken and develop its rich flavor.
- Continue cooking on low heat for about 35 minutes, stirring constantly. The mixture will gradually darken from light tan to a beautiful golden caramel color as it reduces and thickens.
- Test for doneness using the ice water method: drop a small amount of the jam into a bowl of ice water. If it holds its shape and doesn't immediately dissolve or spread, your jam is ready.
- Remove from heat and transfer the hot jam to a clean glass jar or bowl. Allow it to cool completely to room temperature before refrigerating.
Tips from Lola's Kitchen
- Never leave the jam unattended - I learned this the hard way when my first batch burned! Constant stirring is your best friend
- Use the lowest heat setting possible - Patience is key; rushing with high heat will give you burnt, bitter jam
- The color is your guide - Watch for that gorgeous golden caramel color to know you're on the right track
- Cool completely before tasting - The jam thickens significantly as it cools, so don't judge consistency while hot
- Make a double batch - This jam disappears fast in my house, so I always make extra now!
Tried this recipe?Let us know how it was!