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In the busy New Year’s Eve atmosphere, surely many women are busy making coconut milk at home, right? It’s a feat, but in return you will get a worthy result with enough flavors and vibrant colors. Don’t waste any more time, let’s embark on our carefully curated recipe, here’s how to make delicious and long-lasting young coconut jam!

“Spring spring, spring is here, what can be more fun than when spring comes.

Spring, spring, spring is here. Welcoming New Year’s Eve, Welcoming Spring…”

Choose young coconut to have delicious jam

Many people will wonder: Why choose coconut to make jam, not all coconuts are the same? This is completely wrong. According to the experience shared by the sisters, it is advisable to choose young coconut when making jam, coconut cake is the best.

Young coconut is soft and has a bright green color. The pulp is also soft enough to press with a fingernail.

Coconut cake has a slightly lighter color, even color, is not crushed, the shell is slightly soft. If you use your nails to press the coconut shell, it will feel crispy, not chewy. The copra part is opaque white, not transparent or ivory white. Outer bark light brown. Coconut cake has the appropriate hardness and toughness, so it is easier to grind and make jam.

You should also avoid using aged coconut. Old coconuts are usually very hard, press the stem with your nails, the shell will not come off. The old copra is dry, the pulp is thick, dark brown, hard, the outside has many notches, when it’s fresh, it’s bright white. Especially, old copra will not darken or change color even if left outdoors for a long time.

References: How to make American apple sauce

How To Make Traditional Coconut Butter

With the development of society, many kinds of jam were born. However, traditional coconut butter is still an irreplaceable taste.

necessary materials

• Coconut cake: 500 grams
• White sugar: 200g
• some sticky leaves

Traditional Coconut Butter Steps

– First with coconut, you choose the type of coconut cake. Then scrape off the outer tanned skin and scrape the coconut meat into long, thin strands.

– You boil a pot of water and then put the whole coconut shell on the ceiling. Then turn off the heat and soak the copra in hot water for about 15 minutes. The purpose is to make coconut less oily and tasteless when making jam. Then take out the grated coconut, wash and drain.

– For every 500g of pre-processed coconut rice, add 200g of sugar. This is also just right. If you like it sweeter or lighter, you can adjust it to your liking.

Mix the sugar with grated coconut and leave it for about 4-6 hours for the sugar to dissolve and the copra to absorb the sugar. While stirring the sugar, occasionally add the coconut milk and stir until the jam is evenly absorbed. You can add a few branches of washed leaves, mix well to increase the flavor of the jam.

– Then you put all the sugared copra, sticky leaves and sugar secreted into a thick and wide-bottomed pot. Note that if you have a lot of copra you can make many batches.

– Wait for the water in the pot to begin to dry out, then reduce the heat to low, just invade the bottom of the pot, stir well. Wait until the cotton jam is up, there is a thin layer of pure white sugar granules clinging to the coconut rice, then turn off the heat and continue to stir for about 5-10 minutes to let the jam dry completely.

– Then you pick up the sticky rice leaves mixed in coconut milk. Leave the coconut butter outside to cool. Then close the jar and eat gradually.

The result of traditional coconut jam is that each jam is curled and has a pure white color, soft, sweet and light. Sticky rice has a characteristic fatty taste of copra and the aroma of sticky leaves.

How to make coconut butter

Do you love the crisp, sweet taste of dried coconut jam? When I was a child, when I went to eat tea, I often asked the salesgirl to give me a lot of dried coconut jam. Growing up, I learned how to make an extremely attractive coconut jam below.

necessary materials

• 2-3 sheets of desiccated coconut
• 0.5kg brown sugar
• 1 tube of vanilla

How to make coconut jam

– First with the coconut, you cut the coconut in half and squeeze the tip of the knife between the meat and the coconut shell to get the meat. Pay attention slowly, the coconut rice is not crushed.

Then use a sharp knife to peel off the hard brown skin and soak it in dilute lime water or alum water for about 1 hour. This helps the copra more crispy, when the slugs will create a beautiful color of cockroach wings.

Use a knife to cut the desiccated coconut into thin slices and medium lengths.

– After cutting, wash and dry. Next, marinate with 0.5kg of brown sugar for about 5 hours so that the sugar has a delicious sweet taste.

– Wait for the sugar to melt, put the pan on the stove for all the melted coconut and sugar on top. Heat over high heat until the sugar water in the pot comes to a boil. Then reduce heat to low and stir gently. Wait until the desiccated coconut jam has a beautiful golden brown color, the sugar sticks around, then add the vanilla and stir well.

– Then, you put the coconut milk mixture on the tray, spread it evenly and wait for the corn coconut milk mixture to cool down, then put it in a plastic bag or glass jar.

How to Make Coconut Butter

In addition to the familiar jams, many people like grated coconut jam because it is soft and sweet. However, if you don’t know the best way to prepare it, it only takes a few hours for the coconut to melt. If so, don’t skip the easy recipe for young coconut butter below.

Prepare materials

• 1kg young copra
• 500g sugar
• 1 tube of vanilla

Steps to make young coconut butter

– First you cut the coconut in half and use a spoon to separate the copra from the shell. Then use a knife to peel off the outer brown skin.

You can also cut the coconut into cubes. Since young coconuts are soft and elastic, they can be cut thicker.

Then rinse with water to remove the coconut oil.

– Boil 1 pot of water, add coconut and blanch quickly for about 2-3 minutes. Then pour into a basket and drain.

– Next, put the sugar in and soak it with young coconut for at least 1 hour for the sugar to dissolve

– Then put all the coconut, sugar and sugar water into the pot. Heat over high heat until the sugar boils. Then reduce the heat to low. You stir until you feel heavy and the sugar starts to stick to each piece of jam. Wait for this time, you drop the vanilla tube into the jam and continue to stir.

– Then turn off the heat and continue stirring for 5 minutes.

– Next, arrange the jam on a tray and let it cool completely before putting it in a glass jar.

How to make young coconut jam

Continue the sisters with a delicious coconut butter recipe called Coconut Butter Milk. If you don’t want to use condensed milk or don’t like the taste too sweet, try Coconut Island with fresh milk for a new aroma.

Prepare materials

• 1kg young copra
• 400g sugar
• 200ml of fresh milk with sugar

Steps to produce coconut jam

– Use young coconut first, scrape the pulp thicker when eating jam, it will be more flexible and fragrant.

– Then soak the young coconut in water for about 10-12 hours to reduce the oil. Next, you take out the coconut, wash it several times with clean water and then drain.

– You put the coconut, sugar and fresh milk in a large bowl. Cover the soaked coconut with cling film. Soak until sugar is completely dissolved.

– At this time, put the saucepan on the stove and add the soaked coconut milk to the slugs with medium heat. Wait for the water in the pot to boil, then lower the heat to low, stir well so that the jam is not crushed.

– When the sugar crystallizes into jam, turn the pan down. Allow the jam to dry completely and cool before placing it in a ziploc bag or glass jar.

How to Make Coffee Coconut Butter

For the first time appearing on a plate of confectionery during Tet, many people are still wondering: What does coconut butter and coffee taste like? However, just take the first bite, you will be surprised by their taste.

necessary materials

• 1kg desiccated coconut rice
• 400g granulated sugar
• 100 g condensed milk
• 30g freshly ground coffee
• 1 teaspoon vanilla flavor

Steps to make coffee coconut jam

– First with the coconut, you use a knife or a small coconut shaving machine. Then rinse thoroughly and dry.

– Next, put the coconut in a large bowl, then add the sugar and coffee water and stir well. You let marinate for about 1 night to really absorb the spices.

– Then you put all the coconut, sugar water, coffee into the pot to boil. Pay attention when the pot begins to boil, turn down the heat and stir every 10 minutes for the spices to permeate.

– When the sugar starts to thicken, reduce the heat and stir continuously. Remember to stir well or else the coconut is very flammable.

– Wait until the sugar crystallizes white and the coconut is dry enough, then add the vanilla. Then you turn off the stove and continue to stir for about 1 more minute. Finally, you take out the jam, drain the water and put it in a glass jar.

How to Make Colorful Coconut Butter

In the minds of many people, Tet jam dishes have many colors, not only having vibrant colors but also bringing a lot of luck and wealth. Especially for children, you can choose your favorite flavor. Among them, the red and green coconut milk dish is both simple and extremely easy to make.

Green coconut jam

Prepare materials

• 1kg young coconut
• 400g granulated sugar
• 100g sticky rice leaves

Steps to Make Green Coconut Jam

– Start with the coconut, remove the outer brown skin. The coconut is then shredded and soaked in water to remove all the oil. Soaking time can be from 8-10 hours, then rinse with clean water.

– Then, you wash the pandan leaves, pound them to get the green juice mixed with coconut.

To make coconut milk green, add 7 parts of pandan juice and marinate it with coconut and white sugar for about 2 hours. Sometimes you stir the coconut to let the coconut absorb the sugar and color more evenly.

– Wait for the sugar to dissolve, put the pot on the stove and turn up the heat. Next, bring the coconut to a boil and then reduce the heat to low.

– Wait for the coconut water to dry, then add the remaining coconut leaf juice and stir well to have a beautiful color.

– Then take out the coconut, let it dry and put it in a glass jar!

Red Coconut Butter

Prepare materials

• 2 coconuts
• 500g white sugar
• 1 tablespoon strawberry powder

Steps to make red coconut sauce

– First with the coconut, you shave off the brown outer shell and only get the white copra. Use a spoon to scrape the copra into long, thin strands.

Then put the coconut in a basin of warm water to remove the oil. Then rinse the coir with water several times until the water is clear. This is to help remove some of the oil from the coconut. After washing, remove the coconut from the basket to drain. If you do not have time to wash the coconut with water many times, you can soak the coconut in water for about 10-12 hours, preferably overnight.

– Then put the coconut in a pot of water placed on the stove to boil and blanch the coconut for about 1 minute to soften the coconut. Next, take the coconut out of the basket to cool it down.

-Wait for the coconut to cool, then add the coconut and sugar. You mix the sugar into the coconut and let it marinate for about 3-4 hours for the sugar to dissolve into the coconut.

– Next, you put a large pan on the stove, add all the sugar and coconut water to boil. When the sugar water boils, turn down the heat to keep the sugar from burning.

– You knead well with your hands until the sugar water is reduced, then add the strawberry powder and stir well. Wait for the coconut to turn red, lower the heat, pound the jam until the sugar is soft and the sugar crystallizes, then turn off the heat.

– Finally put the coconut milk out and let it dry completely before putting it in a glass jar.

You will definitely make a lot of coconut sauce, because there are still a few days to eat during the spring festival. Therefore, preserving coconut jam is very necessary. Below Ngonaz summarizes some ways to preserve coconut butter.

To preserve coconut jam for a long time and still retain its quality, deliciousness, softness and sweetness, it should be dried at a temperature of 100 degrees Celsius.

If you don’t have a dryer at home, you can also dry it in the sun, but it will take a while.

Or simply keep it in the fridge. When finished, place the coconut butter in an airtight plastic bag or glass jar.

Tip when using coconut jam in a glass jar, sprinkle a thin layer of sugar on top, so the jam will keep longer.

During the Lunar New Year, when displaying coconut butter on a tray, it is recommended to use a sealed tray with a lid.

Never place the jam plate in direct sunlight as it will make the coconut sauce watery and inedible.

Do not use your hands to peel directly on the jam as this will increase the risk of wetting the other jam fibers.

The end

Here are some recipes to make delicious coconut butter at home. Spring is in full swing. Sisters also take advantage of this time to make Tet jam before Tet, so that this year’s candy tray will be more colorful!

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