Friday, 17 June 2011
Vegan Milk Jam
equal parts brown sugar and coconut cream
Put in heavy bottom saucepan sugar and coconut cream. It's really important to use brown sugar in this one, the high fat content of the cream prevents deep caramelisation of the sugar if yuo use white. Bring to a simmer stirring all the time. Once it reaches simmer, immediately put to lowest heat setting, and leave for an hour, stirring occasionally. You'll know it is ready when you see it has thickened and become like a thick sauce - it will thicken more once cool. Put it into a jar, and use as a spread, tart filling, dollop on ice cream.... I used them in some gluten free tart shells I made as you can see above - and they were YUMMY!