Pineapple, coconut and vanilla jam
An original recipe for breakfasts with West Indian flavors.
An original recipe for breakfasts with West Indian flavors.
Time
1 h. 12 min. =
15 min. +
45 min. +
12 min.
Utensils
1 sauce pan 1 blender 1 mixing bowl
Ingredients for 50 parts
- 200 g. sugar
- 50 ml. rum
-
100 g. noix de coco en poudre
allergen ! - 900 g. ananas
- 1 vanilla bean (5 g)
-
200 ml. coconut milk allergen !
Instructions
- Cut the pineapple into pieces.
- Cut the vanilla pod, and add the sugar, chopped coconut, coconut milk and rum.
- Leave to rest overnight in a cool place, so the ingredients can release all their aromas.
- The next day, in a saucepan, simmer the preparation over low heat for 45 minutes and check the cooking regularly.
- When the pineapple has dissolved, put everything in a blender and put in the jars.
