Go Back

Beachside Sweet Chili Coconut Jam

A cozy, bright spread that adds a tropical twist to your table with sweet and tangy flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Snack
Cuisine: Fusion, Tropical
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup full-fat coconut milk Use for creaminess.
  • 1 cup sugar Adjust sweetness to taste.
  • 1/2 cup sweet chili sauce Supplys sweetness and texture.
  • 2 tbsp lime juice Adds brightness.
  • 1 tbsp rice vinegar or apple cider vinegar For acidity.
  • 1 tsp freshly grated ginger Provides a bright zip.
  • 1/2 tsp red chili flakes Adjust to taste for heat.
  • 1/4 tsp salt Balances flavors.
  • 1 tbsp shredded coconut Optional for added texture.

Method
 

Preparation
  1. Combine coconut milk, sugar, sweet chili sauce, lime juice, and vinegar in a medium saucepan. Stir until slightly mixed.
  2. Add the grated ginger, red chili flakes, and salt. Stir to bloom the spices in the liquid.
  3. Bring to a simmer over medium heat, watching for tiny bubbles at the edges. Stir until sugar dissolves.
Cooking
  1. Reduce heat to low. Let it simmer gently, stirring every few minutes to prevent sticking. Enjoy the aroma of ginger and lime.
  2. After about 20–25 minutes, the jam will thicken. It should coat a spoon with a glossy layer and drip slowly.
  3. If desired, fold in shredded coconut off the heat.
  4. Let it cool to room temperature before transferring to a jar. The jam will firm as it cools.

Notes

Time-saver: Use a wide saucepan to speed evaporation and reduce cooking time. If too sweet, add more lime juice and a pinch of salt to balance. Can stir in chopped cilantro or basil for a herby lift.