Coconut jam (mứt dừa) is undeniably one of the most familiar treats in the South—so familiar that just mentioning its name instantly brings thoughts of Tết and that unforgettable flavor: the mild richness of coconut, the sweetness of sugar and condensed milk, and the delicate vanilla aroma.

When talking about Tết sweets, no one can forget the fragrant, rich coconut jam—easy to make and loved by everyone, especially those with a sweet tooth. That’s probably why, in recent years, more and more people choose to make their own coconut jam at home instead of buying ready-made ones for the Lunar New Year.

However, making delicious, chewy, and perfectly sweet coconut jam isn’t something everyone can master.

How to choose ingredients for chewy, perfectly sweet coconut jam:

• Coconut flesh (cùi dừa): 1 kg
• Sugar: 500 g
• Condensed milk: 1 tablespoon
• 1 tube of vanilla extract

Choosing the right ingredients is extremely important for a delicious batch. The coconut used for jam should be “bánh tẻ” (medium-ripe) coconut—neither too young nor too old. If the flesh is too mature, it will be hard to grate and the jam will turn dry; if too young, it’s difficult to candy and tends to break apart. Medium-ripe coconut gives the best chewy, flavorful result. Look for coconut with a light brown husk layer just outside the flesh. Press it gently—it should feel slightly soft. Over-mature coconuts have a dark brown husk layer and feel very hard.

If the coconut still has its outer husk, here’s a simple trick to remove it easily: Hold the coconut over a flame to scorch the husk slightly, or bake it in the oven at 110°C for about 20 minutes. If you’re short on time or not confident, you can buy pre-husked coconuts at supermarkets or markets.

How to make chewy, sweet coconut jam:

Scrape off the thin brown skin on the outside of the flesh. Split the coconut in half and grate the flesh lengthwise (following the circular cut) to get long, thin strands. After grating, rinse the strands several times and soak them in clean water for 12–14 hours to remove excess coconut oil. Then drain, rinse again 2–3 times until the oil is completely gone, and let drain thoroughly. For a quicker method, soak the grated coconut in warm water (over 50°C) to remove the oil faster.

Once the coconut strands are completely drained, mix in the sugar. For better absorption, let it marinate overnight or until the sugar fully dissolves and soaks into the strands (the coconut will turn translucent white). Add a little condensed milk—just enough to enhance the aroma and richness.

Next, use a large, thick pan. Heat the pan over high heat first. When it’s hot, pour in the coconut-sugar mixture, reduce to low heat, and stir continuously. Candy gently to avoid breaking the strands or burning the sugar. Add a little vanilla extract for extra fragrance.

When you see a white powdery coating forming on the strands and they start separating from each other, add a bit more vanilla for aroma. Turn off the heat and continue stirring until it cools slightly. Spread the jam out on a large tray. Once completely cool, store in an airtight jar.

It’s simple and easy, but it still requires care to achieve the perfect chewy, delicious coconut jam that both children and adults adore. Try making this coconut jam for Tết 2017! Also, VHMT has a simple tip to add beautiful colors to your jam.

How to add color to coconut jam:

Naturally, coconut jam is white. But you can make it more attractive (especially for kids) by adding colors: red from gấc fruit, orange from carrots, purple from red cabbage, etc.

The process is the same as above, with just a few adjustments:

Soak the cleaned coconut strands in the vegetable/fruit-colored water for 4–5 hours to let the color absorb. Skip the sugar marinating step. Put the colored coconut and sugar directly into the pan. Heat until the sugar melts, then add the coconut and candy as usual. Start on medium heat; when the sugar syrup boils, skim off any foam and stir occasionally with chopsticks. When the syrup thickens and becomes sticky, reduce to low heat and stir continuously so the sugar crystals coat the strands evenly. Now you have beautifully colored coconut jam!

Wishing you success and a wonderful Tết with homemade coconut jam!