Coconut-almond jam

Ingredients for 1 servings:

• 400 ml coconut milk
• 100 g desiccated coconut
• 100 g almond flakes
• 3 lemon(s) or lime(s), the pulp and the juice
• 1 shot of Amaretto
• 1 shot of Batida de Coco
• 1 pinch of vanilla sugar or vanilla sugar
• 1 pinch of ginger, ground or fresh
• 125 g gelling sugar (3:1)
• n. B. Lemon balm for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

“Raffaello on bread”, jam without chocolate

Lightly toast the almonds and desiccated coconut without fat, mix with the Amaretto and Batida de Coco, and let it steep. Squeeze the lemons or limes and add them with the pulp. Stir in the coconut milk, bring everything to a boil with the vanilla sugar and preserving sugar, and simmer for about 4 minutes. Stir occasionally to prevent sticking to the bottom of the pan. Stir in the ground ginger towards the end (use a little less if using freshly grated ginger). Test the setting by pouring the jam into hot, rinsed, screw-top jars. Turn upside down for a few minutes. It also tastes great as a dollop on fruit dumplings (e.g., apricot or strawberry dumplings); garnish with lemon balm if desired. If you like it even sweeter, use just 1 lime instead of the 3 lemons and a very small amount of ginger, but add a whole sachet of vanilla sugar (= 8 g) and 200 g of gelling sugar (2:1 or 400 g of gelling sugar 1:1). For children, this can also be done without Amaretto and Batida de Coco (using orange juice instead).