With a little creativity you'll have delicious jam is spent entertaining New Year.

Ingredients:

- 1 kg of copra.
- 400g white sugar.
- 100g sweetened condensed milk (milk will do the sweetness of pineapple jam and more bars, if not used well, then you should add 100g sugar levels).
- 30g of coffee (if you like the taste of coffee darker, you can increase the dosage. But do not give too much then, the sweetness of the jam will be overwhelming because of the bitter taste of coffee).
- 1 teaspoon vanilla.

Method:

Felled coconut crust, crust removed paring knife brown silk outside.
Then halved coconut, coconut knife scraping the inner portion of long thin fibers.

Tender coconut rice is thin, soft and fresh water, are often used to refreshment. Old coconut crust hard, dark brown, thick and hard rice, often used coconut milk. Coconuts "middle-aged" look almost like coconut "old", but lighter shell. This type is best used to make jam.

Finished coconut water washed over about 3-4 times (or more after the wash water), aim to clean off the coconut oil. Coconut oil is clean when finished will jam over white. Once washed, picked up the basket copra drain.

For the European large coconut, sugar and coffee to use chopsticks mix, marinated overnight from 10 to 12 hours or until the sugar dissolves. For every 1 kg of copra is seasoned with sugar 400g, 100g of milk and 30g of coffee.

When you dissolve sugar, coconut fiber is.

With 1 kg of copra, coconut you can divide into 2-3 batches slugs, depending on whether you use a pan large or small. It can be put into a large pot with thick bottom, the advantage of the island much easier.
For copra and sugar to the pan. Initially the fire to boil, boil the coconut begins to simmer, then reduce. Every 10 minutes you use chopsticks to stir once.

Until the sugar begins to dry and then you lose a little glue to the lowest level of fire (olive Riu boil), stirring constantly and hands. While slugs Notes to stir the jam without burning or discolored by unwanted offline.

Island until the sugar crystallizes white stick them in coconut and copra or more pieces of dry, then the vanilla powder in, soaked and turn off the stove. Island continued for about 1 minute longer is.

Wait to cool, then pour coconut coconut into large baskets, spread out, so fresh about 1 day, and then you take it to the container until use.

Coconut jam coffee brown beautiful tan. Bui Bui jam tastes of coconut, milk fat leopard smell the fragrant aroma of coffee on the day, so her passion for the coffee there!

Do you know the nutritional value of coconut jam changed quite a lot, depending young or old copra and sugar slug. Jam old copra, the energy is high, about 380-410 kcal / 100g coconut jam (equivalent to two bowls of white rice). For young coconut jam the lower energy, copra by non-fat, less sugar, about 180-200 kcal / 100g jam.

In coconut jam, most sugars and fats, also 4-5g protein in 100g coconut. There are also fiber, 30 mg calcium, potassium and some other vitamins; therefore so delicious though you should not eat too much, lest risk of weight gain is very high it!

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