Coconut & Carrot Jam for Tet: Easy Vietnamese Recipes

This Tet, ditch the predictable and embrace a vibrant, uniquely Vietnamese twist on a classic: Coconut & Carrot Jam. This isn't your grandmother's jam; it's a harmonious blend of sweet carrots and fragrant coconut, creating a surprisingly delightful spread perfect for banh mi, pastries, or simply enjoyed on toast. The subtle sweetness of the carrots complements the rich creaminess of the coconut, resulting in a flavour profile that's both familiar and excitingly new. Imagine the delight of your guests as they discover this unexpected yet utterly delicious addition to your Tet celebrations.

This unique jam is surprisingly easy to make, even for novice cooks. The vibrant orange hue and exotic flavour make it a stunning centerpiece for your Tet table, a delightful departure from tradition that still captures the essence of the holiday. Ready to transform your Tet spread? Let's dive into the simple, step-by-step instructions to create this unforgettable Coconut & Carrot Jam.

Tools Needed

• Knife
• Pan
• Basket
• Basin

Ingredients

• Coconut meat: 2 kg
• Sugar: 900g (for 2kg coconut)
• Carrots: 1.5 kg
• Salt
• Rice water

Step-by-Step Instructions

Step 1. Prepare the Coconut

• Remove yellow skin from coconut meat, wash with salt water.
• Shave coconut meat into thin layers.
• Wash coconut meat multiple times until water is clear.
• Marinate coconut meat with sugar, layering sugar between coconut. Leave overnight.

• Cook marinated coconut meat in a pan over medium-low heat, stirring constantly until dried.
• Remove from heat and let cool.

Step 2. Prepare the Carrots

• Peel and thinly slice carrots.
• Soak carrots in salt water for 10-15 minutes, then rinse.
• Soak carrots in rice water for 5-6 hours.
• Blanch carrots in boiling water, then immediately soak in ice water for 5-10 minutes.

• Drain carrots and marinate with sugar (700g for 1kg carrots), layering sugar between carrots. Leave overnight.

Step 3. Cook the Coconut Jam

• Cook marinated coconut meat in a pan over medium-low heat, stirring constantly until dried.

Step 4. Cook the Carrot Jam and Combine

• Cook marinated carrots similarly to the coconut jam, stirring constantly until dried.

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

• Shaving coconut meat thinly helps it absorb sugar better.
• Stirring constantly prevents burning and ensures even sugar absorption.
• Soaking carrots in salt and rice water removes pungency and softens them.

Nutrition

• N/A

FAQs

1. Can I use canned coconut milk instead of fresh coconut cream?

Yes, you can! Use the thick cream from the top of a can of full-fat coconut milk. Just be sure to avoid those with added sugar.

2. How long will the Coconut & Carrot Jam last?

Properly stored in a sterilized jar in the refrigerator, your Coconut & Carrot Jam should last for about 2-3 weeks.

This Coconut & Carrot Jam is a delightful and unexpected addition to your Tet celebrations, showcasing the versatility of Vietnamese flavours. Its vibrant colour and unique taste are sure to impress your family and friends, adding a touch of modern flair to your traditional festivities. Enjoy this easy recipe and happy Tet!