Coconut Plantain Jam

Name: Coconut Plantain Jam
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 2 cups
Cuisine: asian
Ingredients: 3 tablespoons canola oil; 2 ripe plantains (about 14 ounces), peeled cut into 1/2-inch dice; 1 3/4 cups plus 2 tablespoons (15 ounces) unsweetened coconut cream; 1/2 cup dark brown sugar; Kosher salt; 1 teaspoon lemon juice; 1/2 teaspoon vanilla bean paste

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Level: Easy

Total: 50 min
Active: 30 min

Yield: about 2 cups

This rich and creamy jam is a riff on coconut jam, a popular Filipino condiment, with the addition of sweet ripe plantains for flavor and texture. Use it as an ingredient in halo-halo to give the dessert a layer of caramel-like flavor, as a topping for ice cream or as a spread for toast.

Level: Easy

Total: 50 min
Active: 30 min

Yield: about 2 cups

Ingredients

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3 tablespoons canola oil 

2 ripe plantains (about 14 ounces), peeled cut into 1/2-inch dice  

1 3/4 cups plus 2 tablespoons (15 ounces) unsweetened coconut cream 

1/2 cup dark brown sugar 

Kosher salt 

1 teaspoon lemon juice 

1/2 teaspoon vanilla bean paste

Directions

Heat the oil in a large nonstick skillet over medium heat. Add the plantains and cook until they start to brown, about 3 minutes. Flip and cook until browned, about 2 minutes longer. Remove the plantains from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain. 
Wipe out the skillet and place it over medium heat. Add the coconut cream, brown sugar and 1/2 teaspoon salt. Bring to a boil, stirring frequently, until the sugar is dissolved. Lower the heat to medium-low and continue to cook, stirring frequently, until the sauce darkens and is thick enough so that during stirring the bottom of the pan is visible before the sauce flows back, about 8 minutes. 
Add the cooked plantains back to the skillet. Bring to a simmer and cook over low heat for another 2 minutes. Remove from heat and add the lemon juice and vanilla. Allow the jam to cool to room temperature, about 20 minutes. Can be refrigerated in an airtight container for up to 4 days.