1. Ingredients for making young coconut jam

• Young coconut meat: 1kg
• White sugar: 500g
• Fresh milk: 50ml
• Lemon: 1 fruit
• Vanilla: 2 tubes
• Pandan leaves, purple leaves

2. How to make delicious young coconut jam

Step 1 : Grate the coconut

Peel off the brown skin of the young coconut. Then grate the coconut into thin, medium-sized strands. To get long strands, you can grate around with a double-edged knife. Compared to young coconut strands, they will be a little thicker, so when you eat the jam, it will be soft and chewy.

Step 2 : Soak coconut

Because young coconut has a lot of oil, you need to soak it to remove the coconut oil.

Specifically, prepare a small bowl of water, squeeze 1 lemon into it and soak the grated coconut in it for about 2 hours, then rinse it with 2-3 times of water. Then let the coconut drain.

Step 3 : Color and flavor the coconut jam

Pandan leaves or purple leaves (depending on the color and flavor you like, choose the corresponding fruit)... blend, mix with 300ml of water, filter out the pulp. Soak the grated coconut in for about 20-30 minutes until the coconut turns green from pandan leaves or purple from purple leaves, then pour into a basket, drain, and discard the pandan or purple leaf water.

Step 4 : Marinate with sugar

Put the coconut in a large bowl with 500g of sugar and stir well, let marinate for 4-6 hours until the sugar dissolves. During the marinating process, you should stir the coconut gently every 30 minutes so that the sugar is absorbed evenly.

Step 5 : Cook coconut jam

Put coconut and sugar water in a large pan and cook over medium heat until the sugar water boils, then lower the heat and continue stirring. When the sugar water starts to dry, add 50ml of fresh milk and stir. Note that during the cooking process, do not stir continuously or the sugar will solidify.

Continue to simmer until the sugar dries and begins to thicken, then turn off the stove. You can add vanilla and stir until the sugar crystallizes and the coconut strands are completely dry. Finally, pour the coconut onto a tray to cool completely, then put it in a zip bag for later use or put it in a jar that has been boiled, dried, and sealed.

3. How to preserve young coconut jam from leaking

To avoid the situation where the young coconut jam gets wet the next day, you should dry the coconut jam in front of a fan after removing it from the pan. You can also dry it in the sun or put it in the oven, drying it at 100 degrees Celsius until the coconut jam is completely dry.

Another way is to put the wet coconut part in the pan to cook again, the coconut jam will be drier. Then put it in a bag and tie it tightly.

Because young coconut has more water in its flesh than old coconut, you should soak it in sugar for a little longer so that the young coconut will release more water when making jam, which will be drier.

Young coconut jam has a lot of oil so it will get wet faster, you should only use it within about 20 days to get the most delicious jam.

The way to make young coconut jam for the Lunar New Year 2025 as above is really not too complicated. Wish you success!