Getting to Know Coconut Jam in Different Countries l Treasure Island Coco

There are basically three active ingredients in making coconut jam, namely: coconut milk, eggs, and sugar. This recipe is committed to the mind and heart of generations of homemakers in Asia. Like any other jam, it has a bounteous amount of sugar which serves as the preservative and sweetener.

Before the rise of industrialization, most foods were either preserved by using salt or sugar. In jams, sugar increases the osmotic pressure which draws out the water from tissues. Sugar coupled with heating causes dehydration which in return kills the bacteria that cause rot or decomposition. As a result, a coconut jam has a long shelf life. It could last from a year to two without refrigeration- a feat which was exceedingly valuable considering that most people before did not own refrigerators or if anyone did, considered it as a luxury.

People with sweet tooth buy organic coconut jam to turn it into sweet but healthy delights. Different countries have unique ways in using coconut jam in their cuisines.

Let us take Malaysia, Indonesia, Brunei, and Singapore for an example. These Asian countries create coconut jam or kaya from coconut milk, chicken or duck eggs, Pandan leaf, and sugar and is popular as a local spread.

There are different kinds of coconut jam available which vary in color and sweetness. The color of the jam depends on the egg yolk and the amount of Pandan used while sweetness depends on the amount of sugar and caramelization process. Nyonya Kaya is characterized by a lighter green color and a refined sweetness to it while Hainanese Kaya is recognized for its darker brown hue and exceptional sweetness.

Coconut jam in Thailand, also known as sangkhaya, is categorized in two forms namely Khanom pang Sangkhaya and Sangkhaya Fakthong. The first kind of coconut jam has a thicker texture and is widely sold on the streets. Khanom pang Sangkhaya literally translates bread and coconut jam. The other type is less sticky and more custard-like in nature which is used in making desserts.

Meanwhile in the Philippines, coconut jam or minatamis na bao is made from coconut cream (milk pressed from the grated coconut meat) and brown sugar. It is also used as a spread in the country but is more popular as a sweet delight known as kalamay on its own.

Beyond the unique scrumptious taste only coconut jam can give, health conscious consumers buy organic coconut jam for its nutritional contents and health benefits. Although it contains a copious amount of sugar, it is a healthier alternative compared to other jams. Organic coconut jam is rich in lauric acid, MCT oils, and nutrients and has a low glycemic index which allows diabetics to eat in moderation without increasing sugar levels.

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