Minatamis na Bao (Coconut Jam)

Minatamis na Bao is easy to make with only two ingredients! This Filipino coconut jam is thick and creamy with the perfect sweetness and intense coconut flavor. It’s a delicious spread you’ll love with your favorite bread!

I’ve been craving for bibingkang malagkit for awhile so yesterday afternoon, I decided to make a tray to enjoy as midday snack for the long weekend ahead. I was in the midst of thickening its topping on the stove when an epiphany struck me.

While religiously stirring the coconut cream and brown sugar, I gingerly licked my spoon and realized the mixture tastes so much like minatamis na bao. Oh my sweet! Is this how coconut jam is made?

I left my pot for a minute, did a quick Google search and sure enough, the ingredients and steps for minatamis na bao are the same as the kalamay topping! Stoked with this discovery, I set out to make a jar of my favorite breakfast spread from scratch. Oh, yeah. Success.

Minatamis na Bao, which literally translates to “sweetened coconut”, is very easy to make. All you need are coconut cream, brown sugar, and patience. Yes, patience, as it takes a good few hours of gentle simmer to bring the sweetened coconut milk to the desired soft ball stage.

But don’t let this deter you! If you use a non-stick pan and set your heat at the lowest setting, you don’t really need to man the stove other than a occasional stir here and there during the early stage.

 

Ingredient notes

  • Coconut cream– or also known as kakang gata is the first extraction from grated coconut meat. It’s thicker and richer in flavor than coconut milk.
  • Brown sugar– use dark brown sugar for a deeper color. For a more authentic taste and intense molasses flavor, use muscovado sugar.

Serving suggestions

Minatamis na bao is commonly served as a spread or filling for bread. Enjoy this gooey, yummy treat generously slathered on warm pandesal for a delicious breakfast or midday snack.

How to store

  • Transfer the cooked jam to a clean jar and store it in a cool, dry place. It should last at room temperature for about 3 to 5 days, or up to a week depending on the ambient temperature.
  • You can refrigerate it for longer storage but it will harden and become hard to spread.

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