Fresh ube: Simmer whole or in large chunks until soft but not mushy, about 30–45 minutes. Let cool to room temperature. Peel the ube (throwing away the peel), then grate the rest of it. Frozen grated ube: Leave it at room temperature until it thaws, then press it hard to squeeze out water. Pour out the water.
Make it extra sweet with a second can of condensed milk instead of the coconut milk. Try a less traditional, vegan recipe by leaving out the milk and using just one can of coconut milk. [2] X Research source (Using less liquid isn’t a problem, since the mixture is supposed to boil down anyway. ) If you’re not nostalgic for the taste of evaporated milk, you might prefer fresh milk instead. [3] X Research source
You can use white granulated sugar, brown sugar, or caster sugar.
If the coconut milk starts to curdle, reduce the heat and stir more slowly.
Use coconut oil instead if you’ve made latik, as described below.
If you don’t plan to finish the jam within a couple days, use sterilized glass containers.
Sprinkled with latik (see below) or toasted coconut flakes Spread over bread Sprinkled with cheese
You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water. [9] X Research source
Store latik in an airtight container in the refrigerator for up to one month. [12] X Research source Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster.
