The old fashioned coconut jam slice is a delightful, nostalgic treat that combines a buttery shortbread base with a rich, caramelized coconut jam topping. This slice is ideal for kids’ lunchboxes because it’s naturally sweet, easy to handle, and stays fresh for several days, making it a fuss-free homemade snack option.
Ingredients
- 1 cup (150g) plain flour (all-purpose flour)
- 1/2 cup (75g) desiccated coconut, plus extra for topping
- 1/2 cup (110g) unsalted butter, softened
- 1/3 cup (65g) caster sugar (superfine sugar)
- 1/4 teaspoon salt
- 1 cup (220g) sweetened condensed milk
- 1/2 cup (110g) brown sugar, firmly packed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with baking paper, leaving an overhang on two sides for easy removal.
- Make the shortbread base: In a medium bowl, combine the plain flour, 1/2 cup desiccated coconut, caster sugar, and salt. Add the softened butter and rub it through the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Press and bake the base: Firmly press this mixture into the prepared baking tin in an even layer. Bake in the preheated oven for 15-18 minutes, or until lightly golden on the edges. Remove from the oven and set aside to cool slightly.
- Prepare the coconut jam topping: In a medium saucepan over low heat, combine the sweetened condensed milk, brown sugar, 2 tablespoons butter, and vanilla extract. Stir continuously to prevent burning.
- Cook the jam to caramelize: Simmer gently for 10-12 minutes, stirring often, until the mixture thickens to a golden caramel color and coats the back of a spoon. Remove from heat and stir in the remaining 1/2 cup desiccated coconut.
- Assemble the slice: Pour the warm coconut jam evenly over the baked shortbread base and spread it out smoothly with a spatula.
- Final bake: Return the tin to the oven and bake for an additional 10 minutes at 180°C (350°F). This helps set the topping and meld the flavors.
- Cool and slice: Remove from the oven and allow the slice to cool completely in the tin on a wire rack. Once cooled, use the baking paper overhang to lift the slice out and cut into squares or rectangles suitable for lunchboxes.
Tips
- Substitutions: You can replace plain flour with whole wheat flour for a nuttier flavor and slightly more fiber, but the texture will be denser. Use coconut oil instead of butter for a dairy-free option, but expect a slightly different crumb.
- Storage: Keep the slices in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. If refrigerated, allow to come to room temperature before packing in lunchboxes for best texture.
- Common mistakes: Avoid overheating the coconut jam mixture to prevent burning or curdling. Stir gently but continuously and use low heat. Also, pressing the base too thin can cause it to burn or become overly crisp.
- Desiccated coconut: Use unsweetened desiccated coconut rather than sweetened to control the overall sweetness and texture of the slice.
Serving Suggestions
This coconut jam slice is perfect on its own for a sweet lunchbox treat or afternoon snack. For a more balanced lunch, pair it with fresh fruit such as apple slices, grapes, or berries. It also goes well with a small container of yogurt or a glass of milk to round out the meal for kids.
Variations
You can customize this classic slice in several ways to suit your child’s tastes or dietary needs:
- Chocolate Coconut Jam Slice: After spreading the coconut jam topping, drizzle melted dark or milk chocolate over the top before baking the final 10 minutes.
- Nutty Coconut Slice: Add 1/4 cup chopped nuts such as macadamias or almonds into the shortbread base or sprinkle over the topping before baking.
- Vegan version: Use coconut oil instead of butter and a plant-based condensed milk alternative. Increase the cooking time slightly to achieve a thicker jam.
- Spiced Coconut Jam Slice: Add 1/2 teaspoon cinnamon or mixed spice to the base mixture for a warm, aromatic twist.
Storage and Reheating
Store the coconut jam slice in an airtight container at room temperature for up to 4 days. If you want to keep it longer, refrigerate for up to one week. Before packing in a lunchbox, it’s best to bring refrigerated slices to room temperature for about 30 minutes to restore softness and flavor.
Reheating is generally not necessary, but if you prefer a slightly warm slice, microwave a piece for 10-15 seconds. Avoid overheating as this can cause the jam topping to become too soft or sticky.
Frequently Asked Questions
Can I use fresh coconut instead of desiccated coconut?
Fresh coconut has a higher moisture content, which can affect the texture and cooking time of the jam slice. If you choose to use fresh coconut, reduce any added liquid slightly and expect a softer topping. Desiccated coconut is preferred for consistent results.
Is this slice suitable for nut allergies?
Yes, the basic recipe contains no nuts, making it safe for most nut-allergic children. However, be cautious if adding nuts in variations or if cross-contamination is a concern.
Can I freeze the coconut jam slice?
Yes, you can freeze the slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
How do I know when the coconut jam topping is ready?
The topping is ready when it thickens enough to coat the back of a spoon and turns a golden caramel color. It should be thick but still pourable. This usually takes around 10-12 minutes of gentle simmering.
Can I make this recipe gluten-free?
You can substitute the plain flour with a gluten-free all-purpose baking flour blend, but results may vary slightly in texture. Ensure the blend contains xanthan gum or another binder to maintain structure.
What’s the best way to cut the slices cleanly?
Use a sharp, serrated knife and cut when the slice is completely cool to avoid crumbling. For extra clean cuts, chill the slice in the fridge for 30 minutes before slicing.
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