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.
Commercial coconut jams are readily available at most supermarkets, but trust me, nothing beats the joy of homemade. You get pure coconut goodness with no added preservatives!
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.
Coconut jam vs kaya
While the two spreads both use coconut cream and sugar, kaya jam which is popular in Malaysia, Indonesia, or Singapore, has added eggs and is flavored with pandan leaves.
Helpful tips
- You can add a pinch of salt to enhance flavors.
- Once the mixture comes to a boil and begins to thicken, stir regularly to prevent lumps.
- The jam will thicken more as it cools. To check for doneness, drop a teaspoonful into a bowl of cold water. If the mixture forms a soft ball in the cold water but flattens when removed, it is ready.
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. Depending on the ambient temperature, it should last at room temperature for about 3 to 5 days, or up to a week.
- You can refrigerate it for longer storage but it will harden and become hard to spread.
- For longer shelf life, use sterilized jars. You can read more about canning guidelines at the National Center for Food Preservation.
More spread recipes
Instructions
- In a non-stick sauce pan over medium heat, combine coconut cream and brown sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
- When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until color darkens and mixture is very thick but spreadable.
- Transfer jam to clean jars.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Tamlyn says
I'd love to try this recipe. I'm off to the shops in a bit to buy the ingredients. How long does this last and do I need to store it in the fridge?
Lalaine Manalo says
Don't store in the refrigerator as it will be hard to spread. Store in a cool, dry place and it should last for a few days.
MayBe says
You always save my day Ms. Lalaine. Thank you.
Your former neybor, May
Lalaine Manalo says
You're welcome 🙂
Ann says
Thanks for the recipe. I plan to do this today. Do you know how long will the jam keep?
Lalaine Manalo says
About 3 to 5 days 🙂
Merlyn Lucas says
Like ko yan cocojam i'll try it nga din... ung cocomilk na nakapack sa supermarket pwede din ba gamitin pag walang fresh gata? Thanks♡♡♡
Lalaine Manalo says
Yes, pwede po 🙂
Steffy says
I cooked coco jam pero nung pinalamig na naging hard po ito. Bakit po nagkaganon? Thanks in advance po sa sasagot.
Lalaine Manalo says
Yes, titigas po pag malamig.
Myra says
Hi, my dad is from Bicol and coconut jam was one of his specialty, he used Panutsa (sa Bicol, its called Sangkaka) and Gata only. it takes a while to cook it.
Marissa siador says
Woow!,i'l try this. Mahilig ako mg search ng home made para mgamit sa bsness. Thank u for the recipe..
Annie says
Made my own coco jam - delicious . Thanks for ur recipe . Annie
Lalaine Manalo says
You're very welcome, Annie!
Pavlova says
Can I use coconut sugar instead of dark brown sugar?
Lalaine Manalo says
I haven't tried coconut sugar so I can't guarantee results 🙁
Jane says
Te pwede po ba muscovado sugar?
Lalaine Manalo says
Yes, you can 🙂
Morena M. Llagas says
Hello I made this too but it turned out na lasang latik. Is that a really taste of it?
Lalaine Manalo says
It would taste like coconut so I guess kind of like latik 🙂
Gie says
Hello,nagluluto na ako ng Coco jam kc tinitinda ko s maliit nming store.gusto ko sna mlaman kng pno naging smooth ung Coco jam ska ung huli ko gumawa napanis agad pro ung mga nauna nmn OK
Lalaine says
Hello Gie,
Baka yung gata ginamit hindi na fresh?
Cyril says
Hi mam ung coconut cream po ba is ung purong gata? Pno poni substitute ung panutsa sa sugar anu po ratio tnx mam
Lalaine Manalo says
Oo, yung kakang gata 🙂
pau says
gaano po katagal tinatagal ng jam? and ano po kaya maganda extenders?
Lalaine Manalo says
Mga 3 to 5 days sa room temperature. Hindi ko po alam ang preservatives na pwedeng gamitin dito dahil pambahay lang madalas ko gawin. But if you sterilize the jars, medyo tatagal pa siya.
Marian Axsom says
Can i used coconut cream in can ?
Lalaine says
Yes, you can. That's what I use 🙂
Heather says
This sounds like a wonderful recipe! 🙂
sheila says
Hi! Can I add water in the grated coconut before extracting? And what is the proportion?
Lalaine says
Hello Sheila
Yes, you need to add water to the grated coconut as you need coconut milk for this recipe. Just enough water to extract the needed amount of coconut milk.
tess says
Hello there I made a bit of tweak by adding 1/4 cup of evaporated milk. It turned out great. Hope you try it too. Good day everyone.
Lalaine says
Thanks for the tip, Tess. 🙂
My says
Thanks much for sharing your lovely recipe. My husband is a big fan of coco jam so I gave it a try this morning so we're enjoying it now with my homemade pandesal too.
Lalaine says
The perfect meryenda 🙂