Coconut Jam

[gluten girly]

http://glutenfreelovinit.com

Coconut Jam Recipe

Ingredients:
1 Cup Coconut Milk
1 Cup Sugar
3 Eggs 3 Yolks
Kosher Salt
6 Pandan Leaves*

*Pandan leaves can be purchased from asian markets. I purchase mine
online sometimes. This coconut jam is a staple in my fridge, so it's
worth going through the trouble of getting the leaves. They honestly
add great flavor and aroma you miss if omitted.
Cooking Directions:

1. Medium pot bring water to a boil (med/low heat). This will be used
later as a double boiler to cook the custard.

2. In a small pot combine coconut milk, 1/2 cup sugar, and the pandan
leaves. Bring to boil. Turn off heat and let it sit 15 minutes. Remove
pandan leaves after.

3. In a large metal bowl whisk eggs, yolks, pinch salt, and rest of
the sugar.

4. Slowly whisk in the warm coconut milk into the egg mixture.

5. Now place the metal bowl over the double boiler and whisk
constantly for 15 - 20 minutes. The coconut jam should thicken like a
custard. It's a good idea to use a spatula to scrape sides so that
nothing sticks or curdles.

6. Place coconut jam into container and chill before spreading it on
toast, filling a doughnut, using it in a cake filling, or whatever
else your heart desires!