Beachside Sweet Chili Coconut Jam

Instructions:

1. In a saucepan over medium heat, combine the coconut milk, sugar, and sweet chili sauce. Stir until the sugar has completely dissolved.
2. Add the lime juice, vinegar, grated ginger, chili flakes, and salt. Stir well to combine.
3. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Cook uncovered for 20 to 25 minutes, stirring frequently, until the mixture thickens to a jam-like consistency.
5. Stir in the shredded coconut if using and cook for an additional 2 minutes.
6. Remove from heat and allow the jam to cool. It will continue to thicken as it cools.
7. Transfer to a clean jar and refrigerate until ready to use.

Variations :

• Add a splash of pineapple juice for extra tropical sweetness.
• Use honey or coconut sugar in place of white sugar for deeper flavor.
• Stir in finely minced fresh chili instead of flakes for a fresher heat.

Tips :

• Stir often while simmering to prevent sticking or scorching.
• Keep the heat low to maintain a smooth, creamy texture.
• This jam keeps well refrigerated for up to two weeks and pairs beautifully with grilled shrimp, cream cheese, or warm biscuits.