Coconut Jam Recipe Vegan: Easy, Delicious & Dairy-Free

If you’ve ever tasted the luscious, creamy sweetness of coconut jam, you know it’s a little slice of tropical heaven. Also known as “kaya” in some parts of Southeast Asia, this rich spread is traditionally made with eggs and dairy.

But fear not, because today I’m sharing a delightful vegan coconut jam recipe that’s just as indulgent and flavorful, without any animal products. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe offers a perfect balance of natural sweetness and coconutty goodness that will brighten your breakfast table or snack time.

Using simple and wholesome ingredients, this jam is incredibly easy to make at home. It’s a fantastic alternative to store-bought spreads loaded with preservatives and artificial flavors.

Plus, it’s versatile enough to be enjoyed on toast, pancakes, or even as a filling in your favorite pastries. So let’s dive into the tropical world of vegan coconut jam and bring a taste of paradise to your kitchen!

Why You’ll Love This Recipe

This vegan coconut jam recipe is a game-changer for anyone craving a creamy, sweet spread without the guilt. Made with natural coconut milk and sweetened with coconut sugar, it has a rich caramel-like flavor that is both comforting and exotic.

Unlike traditional versions, this recipe is completely plant-based and free from eggs and dairy, making it suitable for vegans and those with dietary restrictions. It’s easy to prepare with basic ingredients you probably already have, and it stores well in the fridge for up to two weeks.

Whether you’re looking for a new breakfast topping or a unique gift idea, this coconut jam brings a taste of sunshine to your day. Plus, it pairs beautifully with many dishes, adding a tropical twist that’s both nostalgic and fresh.

Ingredients

• 1 cup coconut milk (full fat for creaminess)
• 3/4 cup coconut sugar (or brown sugar as a substitute)
• 2 tbsp pandan juice or pandan extract (optional, for authentic flavor)
• 2 tbsp cornstarch (or arrowroot starch for thickening)
• 1/4 tsp salt
• 1 tsp vanilla extract (optional for extra aroma)

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Mixing bowl
• Heatproof spatula
• Glass jar or airtight container for storage

Instructions

1. Mix the starch: In a small mixing bowl, combine cornstarch with 1/4 cup of coconut milk. Whisk until smooth and set aside. This slurry will help thicken your jam.
2. Combine main ingredients: Pour the remaining coconut milk and coconut sugar into a medium saucepan. Add the salt and pandan juice or extract if using. Heat over medium-low heat, stirring frequently until the sugar dissolves completely.
3. Thicken the jam: Slowly pour the starch slurry into the saucepan while continuously whisking to prevent lumps. Continue to cook on low heat, whisking frequently until the mixture thickens to a custard-like consistency. This will take about 10-15 minutes.
4. Add vanilla: Once thickened, remove the saucepan from heat and stir in the vanilla extract. Mix well to incorporate.
5. Cool and store: Transfer the jam into a clean glass jar or container. Allow it to cool to room temperature before sealing. Refrigerate for up to two weeks. The jam will thicken further as it cools.

Tips & Variations

“For a smoother texture, strain the coconut milk before cooking to remove any solids. If you want a richer jam, try using coconut cream instead of coconut milk.”

• Make it thicker: If you prefer a thicker jam, increase the cornstarch to 3 tablespoons, but add the slurry gradually to avoid over-thickening.
• No pandan? No problem: Pandan is traditional but optional. You can substitute with 1 tablespoon of finely chopped lemon grass or simply omit it for a pure coconut flavor.
• Sweetener swaps: Maple syrup or agave syrup can be used instead of coconut sugar, though the texture and flavor will slightly differ.
• Flavor twists: Try adding a pinch of cinnamon or nutmeg for a warm spice note.

Nutrition Facts

Serving Suggestions

This vegan coconut jam is incredibly versatile and can elevate many dishes:

• Spread generously over toasted bread or English muffins for a quick breakfast boost.
• Use as a filling for pancakes, crepes, or vegan pastries.
• Drizzle over vegan ice cream or yogurt for a tropical dessert twist.
• Stir into oatmeal or chia pudding to add natural sweetness and creaminess.
• Pair with fresh fruit slices like mango, banana, or pineapple for a refreshing snack.

For more creative ideas, check out my Pecan Crackers Recipe for a crunchy base to enjoy with this jam, or try it alongside the Panaway Recipe for a full tropical-inspired meal.

Conclusion

This vegan coconut jam recipe is a fantastic way to enjoy the rich, creamy sweetness of traditional coconut jam without any animal products. With just a handful of simple, wholesome ingredients, you can create a luscious spread that’s perfect for a variety of dishes.

Whether you’re spreading it on toast or using it as a dessert topping, this jam offers a beautiful balance of tropical flavor and natural sweetness.

Making your own jam at home means you can control the ingredients and customize the flavor to your liking. Plus, it’s a wonderful way to add a touch of homemade love to your meals.

If you enjoyed this recipe, you might also love exploring other unique dishes like the Thelma Sanders Squash Recipe or the Pickled Cherry Pepper Recipe for a burst of flavor in your kitchen adventures.

Happy cooking and enjoy your tropical treat!

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