What in the world do I do with coconut jam?
October 18, 2010 4:05 PM Subscribe
OK, so yesterday I stumbled upon a Filipino supermarket and on a whim I bought a jar of coco jam. It is not quite what I expected: extremely thick, extremely sticky, extremely sweet; like a very solid caramel; not strongly coconutty. I don't think it's going to spread on toast! So: any suggestions for how to use or cook with the stuff?
If you put some in a bowl and microwave it for 10 or 30 seconds does it get more spreadable?
posted by cali59 at 5:13 PM on October 18, 2010
posted by cali59 at 5:13 PM on October 18, 2010
Best answer: Make some ice cream in a complementary flavor and swirl it in.
posted by mollymayhem at 5:14 PM on October 18, 2010
posted by mollymayhem at 5:14 PM on October 18, 2010
Warm it, fill little tartlette cases, top with tangy fresh fruit like pineapple or berries, decorate with mint, and devour!!
posted by ninazer0 at 5:28 PM on October 18, 2010
posted by ninazer0 at 5:28 PM on October 18, 2010
Best answer: do you have fish sauce? stir some into some chicken stock and make a curry!
this also sounds like it might make some interesting coconut rice if you add fish sauce and scallions.
posted by ChefJoAnna at 6:13 PM on October 18, 2010 [1 favorite]
this also sounds like it might make some interesting coconut rice if you add fish sauce and scallions.
posted by ChefJoAnna at 6:13 PM on October 18, 2010 [1 favorite]
Best answer: Just a guess, but I think there might be two things going on:
Firstly, it sounds like it might have been overcooked and had too much of the liquid boiled off. Then, when it set, it became too hard.
Secondly, it's meant to be stored and served at room temperature in place where room temperature is 86 degrees Fahrenheit or so. If you've got it in the fridge, or it's cool where you are, then the sugar and fats in it are going to leave it rock hard.
The solution to both problems would be to do as cali59 suggested. Spoon some out into a bowl, add a little water, and microwave for a few seconds.
Then spread on toast for extra yummy deliciousness.
posted by Ahab at 8:13 PM on October 18, 2010
Firstly, it sounds like it might have been overcooked and had too much of the liquid boiled off. Then, when it set, it became too hard.
Secondly, it's meant to be stored and served at room temperature in place where room temperature is 86 degrees Fahrenheit or so. If you've got it in the fridge, or it's cool where you are, then the sugar and fats in it are going to leave it rock hard.
The solution to both problems would be to do as cali59 suggested. Spoon some out into a bowl, add a little water, and microwave for a few seconds.
Then spread on toast for extra yummy deliciousness.
posted by Ahab at 8:13 PM on October 18, 2010
It sounds like the consistency of some apple-coating caramel that I have. You could see if it will coat the fruit of your choice (after warming) and then firm up again.
posted by lakeroon at 8:53 PM on October 18, 2010
posted by lakeroon at 8:53 PM on October 18, 2010
I love Kaya!
It spreads much more easily on toast due to the higher temperature. It's also very yummy in tarts, cakes (do a google search for "kaya cake"). In south east asia, it's a breakfast toast spread usually eaten with a hot strong cup of coffee.
You can also google "kaya toast" for tips on how to make it extra delectable. It's also a great spread for french toast.
posted by shazzam! at 9:54 PM on October 18, 2010
It spreads much more easily on toast due to the higher temperature. It's also very yummy in tarts, cakes (do a google search for "kaya cake"). In south east asia, it's a breakfast toast spread usually eaten with a hot strong cup of coffee.
You can also google "kaya toast" for tips on how to make it extra delectable. It's also a great spread for french toast.
posted by shazzam! at 9:54 PM on October 18, 2010
Response by poster: Thanks all for the suggestions.
Per the Wikipedia article, what I have is Phillipine coconut jam; it sounds like the Malaysia/Singapore kaya is somewhat different (contains eggs and pandan) and maybe more spreadable.
I tried using it instead of caramel under a flan, which would have been good had my flan set up. Doh. The resulting coconut-flavored dairy goo does taste good though.
I haven't tried warming it, but will do -- no microwave, but I can try warming the jar in some hot water.
Coconut rice sounds interesting, and ice cream sounds terrific. I do have an ice cream maker and a leftover pint of heavy cream waiting to be used up, maybe I will try warming it a little and then ribboning it through a vanilla or crystallized-ginger ice cream. Mmm.
posted by We had a deal, Kyle at 12:26 PM on October 19, 2010
Per the Wikipedia article, what I have is Phillipine coconut jam; it sounds like the Malaysia/Singapore kaya is somewhat different (contains eggs and pandan) and maybe more spreadable.
I tried using it instead of caramel under a flan, which would have been good had my flan set up. Doh. The resulting coconut-flavored dairy goo does taste good though.
I haven't tried warming it, but will do -- no microwave, but I can try warming the jar in some hot water.
Coconut rice sounds interesting, and ice cream sounds terrific. I do have an ice cream maker and a leftover pint of heavy cream waiting to be used up, maybe I will try warming it a little and then ribboning it through a vanilla or crystallized-ginger ice cream. Mmm.
posted by We had a deal, Kyle at 12:26 PM on October 19, 2010
One traditional Filipino dessert you could use it in is pan de coco (coconut buns).
posted by benzenedream at 2:23 AM on November 4, 2010
posted by benzenedream at 2:23 AM on November 4, 2010
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posted by toodleydoodley at 4:30 PM on October 18, 2010 [1 favorite]