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Homemade Coconut Jam in a jar with a wooden spoon

Beachside Sweet Chili Coconut Jam

A sweet, spiced, and tangy coconut jam that brings beach vibes with its unique flavors, perfect as a condiment or spread.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Sweet Spread
Cuisine: Fusion, Tropical
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup full-fat coconut milk Use full-fat coconut milk for creaminess.
  • 1 cup sugar Can use honey or maple as a substitute.
  • 1/2 cup sweet chili sauce This is the shortcut ingredient.
  • 2 tbsp lime juice Fresh lime beats bottled every time.
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp freshly grated ginger Grate ginger just before using.
  • 1/2 tsp red chili flakes Adjust to taste.
  • 1/4 tsp salt
  • 1 tbsp shredded coconut Optional for added texture.

Method
 

Preparation
  1. Pour the coconut milk into a medium saucepan.
  2. Add sugar, sweet chili sauce, lime juice, and vinegar. Stir to combine.
  3. Stir in the grated ginger, red chili flakes, and salt. Bring to medium heat, stirring until it begins to simmer.
Cooking
  1. Once it comes to a simmer, reduce the heat and keep stirring until the sugar dissolves and the mix smooths out.
  2. Lower to the smallest flame and let it simmer gently for about 25 minutes. Stir every few minutes to prevent sticking.
  3. Look for a glossy sheen and thicker body; it should coat the back of a spoon.
  4. If desired, stir in shredded coconut. Let cool for 10-15 minutes.
  5. Transfer to a clean jar and cool completely before sealing. Refrigerate.

Notes

This jam improves after a day in the fridge. Pairs well with grilled chicken, brunch eggs, or as a party dip when mixed with cream cheese. Can be made ahead and frozen for up to 3 months.