● 400 g coconut, grated in the blender
● 350 g sugar
● 200 g water
● juice of 1/2 lemon
Split the coconut in half, discard the shell and reserve the flesh.
Slice the white coconut flesh in small pieces, and grate finely in the blender.
Put the grated coconut flesh, the water and the sugar in a pot.
Boil on medium heat for about 20-25 minutes until the jam has thickened.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready. Allow it to rest for 10 minutes and then store in glass sterilized jars.