Kalou Bread with Coconut Jam (Dipin Kalou ek Konfitir Koko)
The Quirky Foodster Team
Ingredients
- Kalou bread (see Breads recipe) or coconut bread — 4 slices
- Grated coconut — 200 g (2 cups)
- Sugar — 150 g (3/4 cup)
- Water — 150 ml (2/3 cup)
- Vanilla extract — 1/2 tsp
Method
- Combine the sugar and water in a saucepan, bringing to a boil and stirring until dissolved.
- Add the grated coconut and vanilla, stirring to combine.
- Cook over medium-low heat, stirring frequently, for 15-18 minutes until thickened into a spreadable jam.
- Let cool slightly.
- Spread generously over slices of warm kalou bread and serve.
Introduction: Soft coconut bread spread with rich homemade coconut jam, a beloved Seychellois breakfast.
Cultural Background: Kalou bread, enriched with coconut, reflects the Seychelles' deep reliance on coconut across its cuisine, traditionally paired with a sweet coconut jam for a comforting, tropical breakfast.
Tips: Stir the coconut jam frequently to prevent it catching on the bottom of the pan. Let the jam cool slightly before spreading, as it will thicken further.
Variations: Add a pinch of ground cinnamon or nutmeg to the jam for extra warmth; toast the bread lightly before spreading for a different texture.
Storage: Store the coconut jam in an airtight jar in the refrigerator for up to 2 weeks.
Reheating: This dish is served at room temperature; only the bread itself may be briefly warmed if desired.
Nutrition: Approx. 290 kcal, 4 g protein, 42 g carbohydrate, 12 g fat per serving.
FAQs:
Q: Can this jam be made with desiccated coconut?
A: Yes, rehydrate desiccated coconut with a little extra water first, though fresh grated coconut gives the best texture.
Q: How long does coconut jam keep?
A: Stored properly in the refrigerator, it keeps well for up to two weeks.
- Kalou bread (see Breads recipe) or coconut bread — 4 slices
- Grated coconut — 200 g (2 cups)
- Sugar — 150 g (3/4 cup)
- Water — 150 ml (2/3 cup)
- Vanilla extract — 1/2 tsp
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