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.
Ingredients
- 300 g Whole milk
- 700 g Coconut purée Adamance
- 400 g Sugar
- 10 g Pectin 325 NH 95 Sosa Ingredients
Instructions
- Combine pectin and sugar.10 g Pectin 325 NH 95, 400 g 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.300 g Whole milk, 700 g Coconut purée
- Remove from the heat and fill the pots. Close them and put them upside down.
- Let cool.