Comfiture de Noix de Coco (Coconut Preserve) is a traditional Senegalese recipe for a classic preserve or jam of coconut flesh in a sugar syrup base flavoured with vanilla, nutmeg, cinnamon and lemon zest. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Coconut Preserve (Comfiture de Noix de Coco).
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This recipe for a coconut jam or preserve comes from the Casamarance region of Senegal. It's said that the hardest part of the recipe is breaking the coconut. But it's easy once you have the knack. Once end of the coconut has three indentations in it that look like a face. Hold the coconut so that the coconut is in your hand with the face away from you. Take a machete or cleaver and with the side away from the blade strike the coconut sharply over the top parallel to the 'face'. The coconut will crack and open at the first strike if you are forceful enough.
Ingredients:
3 whole coconuts
500g sugar
1 vanilla pod, split lengthways
a little freshly-grated nutmeg
1 tsp ground cinnamon
finely-grated zest of 2 lemons
Method:
Extract the flesh from the coconuts and grate finely. Add the coconut flesh to a pan with 1l water, the sugar, vanilla pod, cinnamon, grated nutmeg and lemon zest.
Stir to combine then bring to a boil, stirring frequently until the sugar has dissolved. Reduce to a simmer and continue cooking for 30 minutes.
When the preserve is ready, spoon into jars that have been washed, sterilized and warmed by boiling in pan of water. Secure the lids, allow to cool then label and store.
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