It's coconut week here at Twisted Kitchen. You may wonder why. Well, the reason is simple. I went to have my birthday lunch with Timmy tar-woooo in Portland, and we went to an Asian Grocery store...where I bought about 8 cans of coconut milk. So of course, I had to use it, and now I'm sharing the recipes with you!
I have been making this recipe for a few months now. And, it's incredible. Now, I'm not much of a breakfast eater. While I just love going out to eat breakfast, and love breakfast on weekends, on a daily basis, the only thing I can manage for breakfast is a piece of fruit.
Coconut Jam could change my mind and make me a breakfast fanatic. It's wonderful on toast, crackers, and even on a spoon. Don't get me started on how good it is as a cake filling or filling some thumbprint cookies. Now, if only my wonderful whole grain bread would stop getting moldy. I will just have to start making my own again!
I first heard about Coconut Jam from Caleb. One of his relatives owns a factory that makes it and distributes it in Singapore. While it sounded interesting, I really wondered what I would eat it with. It sort of slipped my mind until I saw Susan Feneger on Top Chef:Masters make it. It looked really good, so I bookmarked it.
This summer, during my preserving/jam phase, I decided I should try this. Wow...it's amazing. With this recipe, I'm honestly shocked she lost that episode after making this recipe.
I did modify her recipe a bit. It was a bit difficult to understand, and I sort of messed up the recipe the first time because of it. But, I think that the recipes are very similar.
This will keep in the refrigerator for a few weeks, and in the freezer for a few months. If you are looking for something simply amazing for your breakfast, give this a try.
I've also decided to try to give a tip on each of my posts - so your tip today is - if you can, buy coconut milk from an Asian grocery store. It's much cheaper and you get a better selection.
Adapted from Susan Feneger (bravotv.com)
1 19 oz. can coconut milk
2 cups sugar
2 T. ginger, grated
6 egg yolks
1/2 c. cold butter, cut in cubes
1 t. salt
In a medium saucepan, add coconut milk, ginger, egg yolks, and ginger and whisk to combine. Place on very low heat and cook until the mixture thickens, about 30 minutes. Strain the ginger out and add the butter, one piece at a time, until incorporated. Don't add the butter too fast, or it won't properly incorporate.
Store in an air tight container in the refrigerator or freezer.