COCONUT JAM

MAKES 1 ¾ CUPS 1 14-oz can full-fat coconut milk 1 cup coconut sugar 5 large egg yolks Combine the coconut milk and sugar in a bain-marie set over medium-low heat. Cook until the sugar dissolves and the mixture feels hot when dabbed onto your inner wrist, about 5 to 6 minutes.

Meanwhile, lightly whisk the egg yolks in a medium bowl. While whisking constantly, slowly pour about 1 cup of the hot milk mixture into the egg yolks, then slowly whisk the warm egg yolk mixture back into the remaining hot milk. Continue cooking over low heat for about 45 minutes, whisking continuously to prevent the mixture from curdling. When the coconut jam has thickened to a pudding-like consistency and reduced by about one-third, strain it through a fine-mesh sieve into clean airtight jars. Seal the jars and place them in the refrigerator for 3 to 4 hours to set. The jam will keep for up to 1 week in the refrigerator.