Coconut Light Jam

Light coconut jam is a proposal that combines the delicate flavour of coconut with a smooth and balanced texture. In this recipe, the key is the use of Pectin 325 NH 95, a natural gelling agent that creates a jam with less sugar and a perfect consistency.

Ideal with desserts, breakfasts or even savoury dishes, this jam is an example of how modern techniques and specialised ingredients can transform a classic into something truly special.

Coconut Light Jam

Light coconut jam is a proposal that combines the delicate flavour of coconut with a smooth and balanced texture.

  • 300 g Whole milk
  • 700 g Coconut purée (Adamance)
  • 400 g Sugar
  • 10 g Pectin 325 NH 95 (Sosa Ingredients)
  1. Combine pectin and sugar.

  2. Heat the milk and coconut purée to 40 °C. Add the pectin mixture little by little while stirring with a whisk. Bring to boil. Let simmer for about 10 seconds.

  3. Remove from the heat and fill the pots. Close them and put them upside down.

  4. Let cool.

Coconut Light Jam

Light coconut jam is a proposal that combines the delicate flavour of coconut with a smooth and balanced texture.

Ingredients

    • 300g - Whole milk
    • 700g - Coconut purée
    • 400g - Sugar
    • 10g - Pectin 325 NH 95 Sosa ingredients

Prepared by

    1. Combine pectin and sugar.
    2. Heat the milk and coconut purée to 40 °C. Add the pectin mixture little by little while stirring with a whisk. Bring to boil. Let simmer for about 10 seconds.
    3. Remove from the heat and fill the pots. Close them and put them upside down.
    4. Let cool.

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