Coconut Jam Fills Food

COCONUT JAM DROPS

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line 2 cookie trays with baking paper.
• Mix together the coconut, flour and baking powder - set aside.
• Beat together the butter and sugar until light and creamy. Add the egg and vanilla and beat well to combine.
• Add half the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
• Roll approximately 3 teaspoons of dough into balls (notes). Use your thumb to make a deep dent in the top of each one.
• Add ½ teaspoon of jam into the indentation.
• Bake for 11-12 minutes, turning the tray at half way, until the edges turn golden.

FILIPINO COCONUT JAM (MINATAMIS NA BAO)

Steps:

• Pour coconut cream in a pot and boil until soft curds form.
• Add sugar, salt and pandan extract.
• Simmer over medium low heat until it turns thick. (*see Note 1)
• Remove from heat and let it cool down.
• Serve immediately or trasfter to a sterelized container.

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

COCONUT AND JAM TARTS

Steps:

• Mix all ingredients together.
• To your tart shell, add 1 teaspoons of jam. Cover with coconut mixture. Bake at 350 until browned.

JAM & COCONUT FILLED MUFFINS

Steps:

• Heat oven to 400°.
• Sift together flour and baking powder; stir in sugar and coconut.
• Beat the egg, vanilla extract, milk and oil together.
• Add the dry mix to the wet mixture.
• Mix just until combined.
• Drop a large tablespoon of batter into each tin.
• Add a teaspoon of jam to each and the rest of the batter.
• Sprinkle the tops with a little bit of coconut.
• Bake 25-30 minutes or until well risen and firm to the touch.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

Steps:

• Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
• Cream butter and sugar.
• Add eggs, one at a time, beating until smoothly blended.
• Stir in coconut and vanilla.
• Spoon 1/2 teaspoon jam into each tart shell.
• Cover each tart 2/3 full with coconut mixture.
• Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
• Cool slightly then remove from pans. Makes 2 dozen tarts.