(Yields 5 to 5 1/2 cups Prep Time 10 minutes Cooking Time 2 1/2 to 3 hours)
4 cups coconut milk
2/3 cup glucose
1/2 cup brown sugar
1 cup panutsa, crushed and chopped
1 Put coconut milk and glucose in a saucepan. Bring to a boil, mixing continuously.
2 Add brown sugar and panutsa when mixture boils. Reduce heat and stir until mixture becomes thick. Turn off heat and let cool.
3 When completely cooled, transfer into sterilized airtight jars.
Thickening tip Coco jam becomes thicker as it cools—be careful not to overcook it.
Better yet, just buy it from the supermarket! 😉 Lily’s is the best.
See the recipe here.