Old fashioned coconut jam slice is a beloved classic treat known for its rich, buttery base topped with a luscious coconut jam layer. This recipe reduces the sugar without sacrificing the gooey, caramel-like texture and nostalgic flavor, making it a healthier yet indulgent snack or dessert.
Ingredients
- For the base:
- 1 cup (125g) all-purpose flour
- 1/2 cup (55g) desiccated coconut
- 1/3 cup (45g) brown sugar, packed (reduce from traditional 2/3 cup)
- 150g unsalted butter, melted
- For the coconut jam topping:
- 1/2 cup (120ml) sweetened condensed milk (use reduced sugar if available)
- 1/3 cup (75g) brown sugar (reduce from 1/2 cup)
- 1 1/2 cups (135g) desiccated coconut
- 50g unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the base: Preheat your oven to 175°C (350°F). Line a 20cm (8-inch) square baking tin with baking paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the flour, desiccated coconut, and brown sugar. Stir in the melted butter until the mixture comes together as a crumbly dough.
- Press the base mixture evenly into the prepared tin, ensuring it’s compact and smooth on top. Bake in the preheated oven for 15-18 minutes or until golden brown. Remove and allow to cool slightly while you prepare the topping.
- Make the coconut jam topping: In a medium saucepan over medium-low heat, combine the sweetened condensed milk, brown sugar, butter, and salt. Stir continuously until the butter melts and the sugar dissolves.
- Bring the mixture to a gentle simmer, stirring frequently to prevent burning. Cook for about 5 minutes until the mixture thickens slightly and starts to caramelize lightly.
- Remove the pan from heat, then stir in the desiccated coconut and vanilla extract until fully combined.
- Assemble and bake: Spread the coconut jam topping evenly over the baked base layer.
- Return the tin to the oven and bake for an additional 12-15 minutes or until the topping is golden and set but still slightly sticky.
- 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.
Tips
- Sugar Substitutions: You can swap brown sugar for coconut sugar or a natural sweetener like erythritol to further reduce sugar content, but expect slight texture differences.
- Desiccated Coconut: Use unsweetened desiccated coconut to avoid adding extra sugar. Freshly shredded coconut can be used but may affect moisture and shelf life.
- Preventing Burnt Topping: Stir the coconut jam topping constantly on low heat to avoid burning or sticking to the pan, which can ruin the flavor.
- Cutting the Slice: Use a sharp knife warmed under hot water and dried before slicing to get clean edges without cracking the topping.
Serving Suggestions
This coconut jam slice is perfect served at room temperature with a cup of tea or coffee. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert. For a refreshing contrast, serve alongside fresh tropical fruits like mango or pineapple.
Variations
You can customize this old fashioned coconut jam slice in several ways. Add chopped nuts such as macadamias or walnuts into the base for extra crunch. Incorporate a teaspoon of cinnamon or nutmeg into the topping for warm spice notes. For a chocolate twist, drizzle melted dark chocolate over the cooled slice or mix cocoa powder into the base. Another variation is to substitute half the desiccated coconut with finely chopped dried apricots or dates to introduce natural sweetness and chewiness.
Storage and Reheating
Store the coconut jam slice in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week; allow the slice to come to room temperature before serving for best texture. You can also freeze the slice in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge and bring to room temperature before eating. Avoid microwaving as it can cause the topping to separate or become overly sticky.
Frequently Asked Questions
Can I use fresh coconut instead of desiccated coconut?
Yes, but fresh coconut contains more moisture, which may affect the texture and shelf life of the slice. If using fresh, reduce any additional liquid elsewhere and consume the slice within 2-3 days for best freshness.
How can I make this recipe vegan?
To make a vegan version, substitute the butter with a plant-based margarine or coconut oil. Use sweetened condensed coconut milk or a homemade vegan condensed milk alternative in place of dairy condensed milk. Keep in mind the texture and flavor may vary slightly.
Why is my coconut jam topping too runny?
If the topping is runny, it likely hasn’t cooked long enough to thicken properly. Return it to low heat and simmer gently while stirring until it reaches a thicker, caramel-like consistency before spreading on the base.
Can I make this slice gluten-free?
Yes, replace the all-purpose flour in the base with a gluten-free flour blend that is suitable for baking. Ensure the blend contains xanthan gum or another binder to maintain structure. The rest of the ingredients are naturally gluten-free.
Is it necessary to refrigerate the slice?
The slice can be stored at room temperature for a few days if kept in an airtight container. However, refrigeration extends freshness and prevents the coconut topping from becoming too soft, especially in warmer climates.
Can I double the recipe to make a larger batch?
Absolutely. Just double all ingredients and use a larger baking tin or two standard tins. Baking time may increase slightly—check for a golden base and set topping as cues.
This old fashioned coconut jam slice with less sugar balances the nostalgic richness and gooey texture you love while being mindful of sweetness. Its simple ingredients and straightforward method make it an ideal recipe for bakers seeking a classic treat with a healthier twist.
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