Here are ways to make sweet and fatty young coconut jam of all kinds at home.

How to make traditional shredded young coconut jam

Ingredient

700g young coconut, 350g sugar, half a lemon, 1 vanilla tube, salt.

Making

Scrape off the brown part of the young coconut, cut into bite-sized pieces about 0.6cm, then wash about 3-4 times.

Squeeze lemon into the coconut and rinse with water again. Soak the coconut in boiling water for about 3 minutes.

After the coconut is drained, put it in a bowl and marinate with ½ teaspoon of salt and 350g of sugar. Marinate for about 3-4 hours until the sugar dissolves and soaks into the coconut.

Đây là những cách làm mứt dừa non ngọt béo đủ loại tại nhà- Ảnh 3. — Main ingredients to make young coconut jam.

Put the coconut in a pan and cook it over high heat. When the sugar water boils, lower the heat and continue cooking.

Add vanilla to create fragrance and continue to simmer until the sugar water dries and forms powder on the coconut. Put on a plate to eat, cut the excess into a jar to eat gradually.

Chewy, delicious coconut jam is suitable for snacking during Tet, especially since it can be preserved for a long time.

How to make super beautiful five-color coconut jam

Ingredient

1kg young coconut pulp, 400g granulated sugar, 100ml unsweetened fresh milk, 1 tube of vanilla.

Making

Cut the coconut into bite-sized pieces. Then wash with cold water. Put the pot on the stove and boil the coconut for 1 minute, then remove and drain. When the coconut is dry, marinate it with 400g of sugar and divide into 5 parts:

Part 1: Marinate with pandan leaf juice to get the green color of the pineapple.

Part 2: Marinate with turmeric powder and a little warm water to get the yellow color of turmeric.

Part 3: Marinate with cocoa or coffee mixed with a little hot water to get black color.

Part 4: Marinate with beetroot juice to get purple color.

Part 5: Marinate with carrot juice to get red color.

Heat the pan and stir-fry until the sugar dries and forms powder on the coconut. The finished product is a delicious, eye-catching five-color coconut jam with full colors.

How to make sweet and fragrant coconut jam

Ingredient

1.5kg young coconut pulp, 765g sugar, 1 spoon green tea powder, 2 spoons condensed milk, 1 spoon salt, ½ lemon, 50ml passion fruit juice.

Đây là những cách làm mứt dừa non ngọt béo đủ loại tại nhà- Ảnh 4. — Marinate coconut with carrots, coffee, beetroot, pandan leaves, turmeric for color.

Making

Cut the young coconut into small triangular pieces. Then wash with lemon juice and cold water to make the coconut whiter. Then soak the coconut in salt water for about 30 minutes.

Blanch the coconut meat in boiling water for about 5 minutes, then remove and drain. Marinate the dried coconut meat with 750g sugar for about 2 hours until the sugar melts and soaks into the coconut. Divide the coconut into 3 equal parts:

Part 1 is marinated with passion fruit juice to get yellow color.

Part 2 marinated with green tea and warm water to get green color.

Part 3: Marinate for 3 hours to absorb the color of the jam. Stir-fry the coconut in a non-stick pan with condensed milk until the sugar dries and forms a powder on the coconut. The finished coconut jam is chewy, fragrant, and eye-catching, with a mildly sweet taste.

Tips for preserving coconut jam

After making coconut jam, you should put it on a tray to cool completely before putting it in a jar to store. This will help the jam not to leak and keep it longer.