Coconut Jam - My New Favourite

My new official favourite food is Coconut Jam - a local caramel-like spread made from sugar, glucose and coconut (and sometimes Karat banana, something I'll blog about later).

It can be eaten straight out of the jar, put on pancakes, scones, or made into tarts, and it is soooo good. Being partial to all things sweet I'm glad to have found it hiding out next to the peanut butter at the Blue Nile, a local supermarket, as there isn't much here in the way of vegan sweets, especially if the vegans in question are also trying to avoid the evils of high fructose corn syrup and aspartame, which seem to be in every damned thing.

But back to the positive. I've made caramel out of coconut before, but its pretty exciting to have all the work done for you, and because it is made right here in Pohnpei it has the added benefit of helping the local economy and agriculture, which could use the boost. Go local!^

Here are a few photos of what we've done with it so far, and a recipe (if you can call it that) for banana and caramel tarts:


Coconut Jam is ready for its close up

Pancakes with Kalamansi and Coconut Jam

Australian-style Scones with (coconut) jam and cream*

Making Tarts

Banana and Coconut Caramel Tarts

Makes 12

  • 2 sheets of shortcrust pastry or home made equivalent (I made my own with flour, sugar, coconut oil and ice water, but didn't measure, however there are plenty of recipe son the net if you want to make your own).
  • 3 small bananas (one aussie banana is equivalent)
  • 1 jar coconut jam (or home made caramel, or soymilke caramel flavour)
  1. Pre-heat oven to 180 degrees celsius. Lightly oil the cups of a muffin pan, or lay out 12 patty pans/muffin liners on a tray.
  2. Cut rounds from your pastry to fill 12 cups of a muffin pan/liners, and gently press to make the tart case.
  3. Bake cases until just beginning to colour. (this took me 20 minutes, but as I used coconut oil a marg-based pastry may be different).
  4. Turn cases out and allow to cool.
  5. Chop the banana/s and place bits of banana at the base of each tart case.
  6. Add a heaped teaspoon of caramel/jam to each tart, then put them back in the oven for a further 15 minutes.
  7. Allow to cool and serve with vegan cream.

    The finished product

Vegan Cream

enough for 20 tarts

  • 1 packet of silken tofu (297g, I used Mori Nu)
  • 1/2 cup soy milk
  • 1/3 cup icing mixture/powdered sugar
  • 1 tsp vanilla essence
  • 2 tsp lime juice
  1. Add all ingredients and blend until smooth.
  2. Refrigerate for one hour.

Notes

* My photos are a bit sucky and are likely to stay that way while we're in the FSM as our kitchen/house has bad lighting, and our plates are black. The ones that don't suck were taken in an apartment we no longer live in.

^Go Local is a campaign of the Island Food Community of Pohnpei, encouraging people to grow and eat local foods in order to benefit health, income, food security and cultural preservation. I intend to blog about the various local foods we try under the Go Local tag.

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