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)
Combine pectin and sugar.
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.
Remove from the heat and fill the pots. Close them and put them upside down.
Let cool.