Hey, look what we found (and couldn't resist buying)! Coconut jam! Only... we don't know what to do with it.
Coconut jam is simple. It's just coconut milk and sugar, boiled down into a thick and sticky paste, rather like dulce de leche. Many Filipino cooks make something similar called kaya, which is an eggy coconut jam with many eggs included - almost like a custard.
This one has no eggs, and we're just now getting ready to try it. We're cautiously hopeful about it as an ice cream topping, or maybe a mix in for indulgent cookie bars.
But we wanted to throw it out here first - what do you do with coconut jam?
You can buy your own here:
• Asian Taste Coconut Jam Spread, 12 oz., $5.50
Related: Recipe: DIY Dulce De Leche
(Images: Faith Hopler)
How To Cook Fluffy, Tasty Quinoa
My Staple Summer Cocktail Recipe: Campari & IPA Spritzer
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Martha Concrete Lam...
Dirty Little Secrets of Tidy Families
Hillary & Michael's Refined Roost
pineapple thumbprint cookies with a glop of that in the middle!
thumbprint cookies!!!
maybe pineapple flavored, with a glop of that in the middle.
How about in a tropical trifle?
Or, is it sweet enough to replace dulce de leche in these cheesecake squares?
http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/
I used to eat that jam by the spoonful as a kid. It's very versatile for baking as well. I use it for frosting cakes. It gives a plain butter cream or whip cream frosting another dimension. It can be used as a caramel substitute, working well swirled homemade ice cream as well as an ice cream topper.
Eat it.
I say toast, coconut jam and chocolate sprinkles.
My grandma use to whip up jars and jars of kaya at home when I was younger. Yummy. Thinking about it make my mouth water.
I love kaya!!!! When I lived in Singapore, it was used as filling for little pastry desserts and (my favorite) spread on top of thickly-buttered toast for tea time. Mmm, I'm having a food moment...
Tasty on pandesal! Paandesaaaal!
Improvised 'Kalamay' recipe
1. Get some sticky rice and cook as you would normal rice, except...
2. While there's still some water, pour in a bit of coconut cream or milk.
3. Cool the rice after it's cooked (maybe overnight in the fridge) so the sticky-rice is hard enough to slice.
4. Spread the Cocunut Jam on the sticky rice.
5. Toast some coconut flakes and sprinkle on top of the jam.
6. Slice, serve, enjoy!
i've used it to spread on crepes, put it between layers of phyllo, and stuffed it into deep fried dessert ravioli.
coconut jam...oh my goodness, my favorite flavour now for afternoon tea. i am in heaven.
Toast! The only thing better than coconut jam is pandan jam.
Could work well with pikelets or pancakes.
my mom loves this jam. she spreads it thinly on a toasted dinner roll or pan de sal (filipino dinner roll). the jam is really sweet so spread it thinly. it is so good with tea.
i hope you'll enjoy it.
kaya toast recipe from Chef Susan Feniger's
Street Restaurant in Los Angeles
http://www.eatatstreet.com/kaya/
my favorite dish there!