COCONUT JAM ON TOAST
“This curd-like jam, popular in southeast Asia, tastes great on a sweetish bread like kitke, or even mosbolletjies. Add cherry jam and crème fraîche and you’ve got yourself a decadent breakfast.”
Makes 1 cup of jam EASY
Preparation: 10 minutes Cooking: 40 minutes
For the jam: large free-range egg yolks 4 coconut milk 1 cup light brown palm sugar 2T sugar 65 g fine sea salt a pinch
kitke loaf (or mosbolletjie loaf) 1, sliced crème fraîche, for serving cherry jam, for serving
1 Beat the egg yolks with a fork until combined, then set aside. 2 Heat the coconut milk with the palm sugar, sugar and salt over a low heat, stirring with a spatula, until all the sugar has dissolved.
3 Remove the pan from the heat and gradually add the egg yolks while stirring.
4 Return the pan to the heat and continue stirring until the mixture thickens. Do not cook the jam over a high heat as the eggs will curdle. 5 Remove the jam from the pan and chill to set. 6 To assemble, toast the bread in a warm pan. Spread one slice with the coconut jam and the other with crème fraîche and cherry jam.
WINE: Woolworths Spier Natural
Sweet White 2018