A Bahia classic, doce de coco is made by simmering grated coconut with coconut milk and a little sugar until thick. In this reduced-sugar version, getting the right set means watching the cooking time and heat level closely.
Combine the grated coconut, coconut milk, sugar, lemon juice and cinnamon stick in a wide pan and cook over medium heat, stirring constantly, for 15 minutes until it thickens and starts pulling away from the sides.
Drop a little jam onto a cold plate and push it with your finger; if the surface wrinkles the set is ready, otherwise cook for 2 more minutes.
Remove the cinnamon stick and take the jam off the heat, letting it rest for 8 minutes — it thickens a little more — then spoon into sterilised jars.
To check the set, a drop on a cold plate should wrinkle when pushed with a finger; jarring it too early leaves the jam runny.
If you want to cut the sugar further, increase the lemon juice to a dessert spoon; the extra tartness balances the sweetness lost from less sugar.
Admin DadaGastro · verified in test kitchenŞekeri tarifte yazan 3 yemek kaşığı yerine 2 kaşığa indirdim, kıvam testinde biraz daha uzun beklemem gerekti ama sonuçta güzel bağladı. Tadı istediğim kadar hafif tatlı çıktı, diyabetli annem için ideal oldu.
Şekeri 2 kaşığa indirmeniz güzel bir gözlem, kıvam testinin biraz uzaması normal. Daha da azaltmak isteyenler limon suyunu bir tatlı kaşığına çıkarabilir, ekşilik dengeyi korur.
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