The jam is only one of the many side products made from the coconut and one can fill up a long list of useful coco by-products. Coco jam is a mainstay ingredient in or accompaniment for many native Philippine desserts.
Unrefined cane sugar and coconut milk are the main old-fashioned ingredients to make the jam’s caramel-like sweetness. Before Western-styled chocolates has invaded the Philippine dessert table, a typical breakfast or snack in bygone years used to be the pan-de-sal filled with coconut jam.
Bao is the shell of the coconut and a natural packaging material for the jam. Glass jars, of course, have replaced natural packaging materials such as the bao, but somehow the named has sticked around.
Dip your fingers to a sticky bowl of coco jam and experience finger-licking ecstasy (not the crystal or powdered sort)!
Mabuhay ang Coco Jam!