Coconut jam, which is the great combination of coconut meat, sugar and milk, is the favorite dessert of Vietnamese people.
Coconut jam is often used to serve guests during Tet (lunar New Year).
Coconut jam (Mứt Dừa) comes from many stunning Vietnamese Dessert Recipes. It is the great combination between coconut meat, sugar and milk.
It is not difficult to make coconut jam at home. You can bring this dessert to work or school and eat when you feel tired. So, are you ready to make one of amazing Vietnamese Dessert Recipes with us? If you do want, please follow our instructions below carefully.
Ingredients:
2 – 3 coconut fruits (not too old, not too young)
500gr white sugar
250ml fresh milk (no sugar)
1 teaspoon vanilla.
Process:
Step 1: Separate cover of coconut with meat. Use the knife to rake the brown layer around coconut meat until they are white.
Step 2: Clean coconut meat again carefully. Wait to dry.
Step 3: Use knife to cut around the coconut meat to create long pieces. You can have 1kg sliced coconut meat after that.
Step 4: Soak coconut meat into cold water in 7 – 8 hours. Then clean again with cold water and wait to dry.
Step 5: Here is the important step to create the flavor for one of stunning Vietnamese Dessert Recipes. Pour sliced coconut meat into bowl, add sugar and use chopsticks to mix well. Wait in 10 – 12 hours.
Step 6: Put coconut meat (in step 5) into big pot or pan, add more fresh milk and cook with small heat. About 15 – 20 minutes, use chopsticks to stir well.
Step 7: Continue cooking with small heat in 45 – 60 minutes until cococnut meat is dried. They also turn into yellow colour.
Step 8: Wait coconut meat (in step 7) to get cold, pour into big basket, spread well and wait 1 day before serving.
Finally, your dessert is ready. You can store into jar and use day by day.
Traditional coconut jam just has a simple white color. Apart from traditional coconut jam, which is white only, we can add colors taken from natural fruits. The yellow is taken from the juice of pineapple or passion fruit, while the red is taken from baby jackfruit or beetroot. Pandan leaves can give the jam the color of light green, while condensed coffee gives the color of brown. The purple is taken from the magenta plant or radicchio.
Hope you love this dish and do not miss our next amazing Vietnamese Dessert Recipes tomorrow. Good Luck for your Cooking.
