9 Simple and Delicious Homemade Coconut Jam Recipes for Family Reunion During Tet | Mytour

As Tet approaches, every household prepares traditional snacks like coconut jam to welcome guests. The sweet, soft texture of coconut jam always delights the taste buds of any visitor. In this article, Mytour Blog shares with you the quickest and easiest ways to make coconut jam at home.

1. Traditional Soft White Coconut Jam Recipe

The traditional method of making coconut jam uses minimal ingredients and doesn't take up too much time. So, if you're short on time, try the following method.

Traditional Coconut Jam Ingredients

• 1kg ripe coconut flesh
• 500g white sugar
• 1 vanilla bean

Pro Tips: To create deliciously fragrant coconut jam, choose ripe coconut flesh that is neither too raw nor too ripe. The coconut should have the perfect balance of firmness and crispness. 

Steps to Make Traditional Coconut Jam

• Step 1: Grate the coconut flesh, remove the brown outer layer, and slice it into thin strands. Then, soak the grated coconut in cold water and blanch it in boiling water for 1 – 2 minutes. Remove the coconut and let it drain.
• Step 2: Marinate the coconut with sugar at a ratio of 1kg coconut to 500g sugar for 1 – 2 hours. Every 30 minutes, stir the mixture to help the sugar dissolve quickly.
• Step 3: Put the coconut and sugar mixture in a pan, cook over medium heat, and reduce the heat to the lowest when it boils. During this process, continue to stir until the sugar thickens, then add the vanilla bean.
• Step 4: Continue to stir the coconut until it turns white and the sugar sticks. Turn off the heat, and stir a few more times.
• Step 5: Pour the coconut onto a tray or large platter for easy drying. Once the white coconut jam is completely dry, transfer it to a glass jar for storage.

2. How to make non-sweet fresh coconut jam 

​The recipe for making non-sweet coconut jam with fresh milk offers a sweet, tender taste with the delightful aroma of fresh milk, making it irresistible. Here are the detailed steps:

Ingredients for making light sweet fresh coconut jam

• 1 kg young coconut flesh
• 500g white sugar
• 1 lime
• 50ml fresh milk (Choose unsweetened if you prefer less sweetness)
• 2 small vanilla pods

Steps to make light sweet fresh coconut jam

• Step 1: Peel the coconut and grate the flesh into thin strands.
• Step 2: Prepare a small bowl, squeeze the lime into it, and soak the coconut strands for about 2 hours, then rinse and drain.
• Step 3: Place the coconut strands in a large bowl, add 500g sugar, and mix well. Marinate for about 4 – 6 hours until the sugar dissolves completely, stirring the coconut strands every 30 minutes.
• Step 4: Cook the coconut and sugar mixture over medium heat until the sugar dissolves completely, reduce the heat to low, and continue stirring. When you see the sugar syrup thickening, add 50ml fresh milk and continue stirring.
• Step 5: Continue cooking until the sugar syrup is completely dry, and the coconut strands turn into jam. Turn off the heat. Add vanilla pods and stir well.
• Step 6: Spread the coconut jam on a tray to cool completely, then store it in an airtight jar for later use.

3. Unique Coffee-Flavored Young Coconut Jam Recipe

In addition to the traditional way of making coconut jam, you can create a unique coffee-flavored young coconut jam. It not only captures the rich and tender texture of coconut strands but also boasts the deep, intense flavor of coffee.

Ingredients for making coffee-flavored young coconut jam

• 1kg young coconut flesh
• 400g white sugar
• 30g coffee powder
• 100g condensed milk
• 1 teaspoon vanilla

Steps for making coffee-flavored young coconut jam

• Step 1: Shred the coconut and slice it thinly, wash 3 – 4 times, then put it in a bowl to drain.
• Step 2: Add coffee powder to the bowl, mix well and marinate overnight for 10 – 12 hours for even absorption. Add 400g sugar and 100g condensed milk, mix well.
• Step 3: Simmer the mixture in a pan over high heat until it boils, then reduce the heat to low. Every 10 minutes, stir once to enhance the flavor of the coconut jam.
• Step 4: As the water evaporates, reduce the heat and stir continuously until the sugar crystallizes and turns white around the coconut strands. At this point, add vanilla, mix well, and turn off the heat.
• Step 5: Pour the coconut onto a large tray and let it cool, then transfer it to a storage jar.

4. How to make delicious pandan leaf coconut jam

Pandan leaf coconut jam is a unique blend of soft coconut strands and the natural fragrance of pandan leaves, visually appealing with its fresh green color.

Ingredients for pandan leaf coconut jam

• 200g coconut flesh
• 100g white sugar
• 250ml pandan leaf water

Steps to prepare pandan leaf coconut jam

• Step 1: Clean the coconut and shred it into moderately thin strands, marinate the coconut flesh in pandan leaf water for about 3 hours or overnight, then remove.
• Step 3: Mix 100g white sugar into the marinated coconut flesh and stir well, let it sit for about 30 minutes.
• Step 4: Put the coconut flesh and sugar water into the pan, stir until the coconut jam becomes firm and dry.
• Step 5: Air-dry the jam completely, then store it in a container.

5. How to make unique green tea coconut jam

In addition to pandan leaf coconut jam, culinary enthusiasts can explore various twists with green tea coconut jam, which is visually appealing and uniquely flavorful.

Ingredients for green tea coconut jam

• 1kg coconut flesh
• 10g green tea powder
• 400g white sugar
• 50ml condensed milk, 1 vanilla pod

Steps to prepare green tea coconut jam

• Step 1: Grate coconut into thin strands, wash thoroughly with water.
• Step 2: Mix sugar and coconut in a bowl, let it sit for 3 – 4 hours, then add condensed milk, green tea powder, stir well for even color absorption.
• Step 3: When coconut strands slightly change color and sugar is completely dissolved, start heating over medium heat.
• Step 4: Heat until sugar begins to thicken, reduce heat, and gently stir.
• Step 5: When coconut pieces are dry and surrounded by crystallized sugar, sprinkle vanilla powder and mix well.
• Step 6: Stir until coconut jam is completely dry, pour it onto a tray, and let it cool completely.

6. Simple durian coconut jam recipe

Durian coconut jam retains the sweetness and richness of coconut, while adding the distinctive aroma of dried durian.

Ingredients for durian coconut jam

• 200g coconut meat
• 30g durian flesh
• 140g white sugar

Steps to make durian coconut jam

• Step 1: Grate coconut into thin strands, wash and mix with 140g sugar for about 1 hour.
• Step 2: Mix coconut mixture with durian flesh, continue marinating for another hour. Knead the mixture with hands to evenly absorb both ingredients.
• Step 3: Heat the durian-coconut mixture with 50ml clean water over medium heat. When the water starts to evaporate and the sugar thickens, reduce the heat to the lowest and stir until there is an even layer of sugar coating around the coconut jam.
• Step 4: Air-dry and then pour the durian coconut jam into a container, seal tightly. 

7. How to make multi-colored durian jam

To make the Tet jam plate more interesting and diverse, you can try transforming the multi-colored jam according to the following steps:

Ingredients for multi-colored durian jam

• 1kg coconut flesh
• 500g white sugar
• Coloring ingredients: beetroot (red), coconut leaves or green tea powder (green), fresh turmeric/kaffir lime (yellow), cinnamon leaves or dragon fruit extract (purple), carrot (orange).

Steps to make multi-colored coconut jam

• Step 1: Scrape the coconut flesh and cut it into bite-sized thin strips, rinse, and briefly blanch for 1-2 minutes, then drain.
• Step 2: The coloring process is as follows:

Green color: Clean coconut leaves, cut them into pieces and grind them finely, filter through a sieve to get the extract. If using green tea powder, simply dissolve the powder in water.

Yellow color: Cut kaffir lime in half, extract the inner pulp, and mix with ½ cup of clean water. If using turmeric, simply grind and squeeze the juice.

Purple color: Clean cinnamon leaves and simmer in water until the purple color from the leaves dissolves into the water, strain through a sieve to obtain the extract.

Orange color: Clean carrots, grind finely to extract the juice.

Red color: Peel beetroots, grind finely, and extract the juice.

• Step 3: Mix the coconut meat with sugar evenly and divide it into 5 equal portions. Put each portion into the colored mixtures you prepared, stir well, and soak for 1-2 hours. Save a small amount of each colored water for brushing the candy later.
• Step 4: Thread each colored coconut portion onto skewers over medium heat until the excess water evaporates, then reduce the heat. Next, sprinkle the remaining colored water over the coconut candy to enhance the colors.
• Step 5: When you see sugar starting to stick to the coconut, turn off the heat and continue stirring. Then, dry the coconut candy completely and store it in a jar, box, or ziplock bag.

8. How to make beautiful chrysanthemum coconut candy

By creating a unique shape combining two familiar colors, yellow and white, resembling a chrysanthemum flower, the chrysanthemum-shaped coconut candy becomes unique and visually appealing.

Ingredients for making chrysanthemum coconut candy

• 500g young coconut meat
• 300g white sugar
• 1 lime
• 1 seed of perilla

Steps to process chrysanthemum coconut candy 

• Step 1: Separate the coconut meat from the shell, wash it thoroughly, drain, and cut it into rectangular pieces, about 7x5cm.
• Step 2: Soak the coconut meat with 1/3 lime and water for 30 minutes, then use a knife to cut thin slices from the coconut with a size of 7cm, leaving about 1cm of the coconut stem when cutting.
• Step 3: Continue soaking the coconut meat in water with 1/3 lime for another 30 minutes, rinse with clean water. To remove coconut oil, you can briefly dip it in boiling water.
• Step 4: Grind the perilla seeds and extract 40ml of colored water.
• Step 5: Divide the coconut meat into two equal parts: one part marinated with 150g sugar, the other part marinated with 150g sugar and the filtered colored water. Mix both parts together and marinate for about 5-6 hours or overnight.
• Step 6: Boil the coconut candy over high heat until it boils, then reduce the heat and continue boiling until the sugar begins to stick to the coconut (about 20 minutes).
• Step 7: Pour the coconut candy onto a tray, when it is still warm, shape the slices of coconut meat into thin flower petals. Then, bring it out to dry completely in the sun and store.

Notes when making homemade coconut candy

Here are some notes on making coconut candy at home:

• If the coconut candy shows signs of being watery, don't rush to discard it. Instead, reheat it in the pan, stir well, and sun-dry it for further use.
• It's best to store the coconut candy in a airtight glass jar, with a layer of sugar lining the bottom to absorb moisture.
• Apply a similar method for storing other types of candies, such as ginger candy, squash candy, etc.

Tips for preserving coconut candy without mold

In addition to various methods of making coconut candy, proper preservation is crucial for ensuring its long-lasting freshness.

• Use plastic bags, zip-lock bags, plastic containers, or airtight glass jars to store delicious coconut candy.
• After drying, place the coconut candy on an aluminum or stainless steel tray for sun-drying, ensuring it is completely dry before placing it in storage containers.
• The drying process takes 1–2 hours; position the coconut candy in a high, clean place to avoid dust, ants, and insects.
• When you take out the coconut candy to enjoy, quickly close the container to prevent wind and moisture from damaging the candy.

Here are some easy and convenient ways to make coconut candy with readily available ingredients. Quickly head to the kitchen to try these instructions and enjoy delicious, chewy, and fragrant coconut candies. Also, don't forget to visit the reputable online marketplace Mytour for purchasing office supplies, household items, and quality electronics at good prices.