Pandesal with Coconut Jam (Soy-Free)

Ingredients

• 8 rolls Pandesal Bread
• 1 can Coconut Milk
• 1/2 cup Brown Sugar
• 2 Eggs
• 1 tsp Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Warm the 8 rolls of Pandesal bread in an oven preheated to about 95°C for 5-7 minutes, or until they are soft and warm to the touch.
2. 2In a medium (2-3 quart) saucepan, combine the 1 can of coconut milk and the 1/2 cup of brown sugar.
3. 3Place the saucepan over low heat (approximately 93.33-107.2°C / 93-107°C). Stir constantly for 2-3 minutes, until the 1/2 cup of brown sugar is completely dissolved into the 1 can of coconut milk.
4. 4In a separate medium bowl, crack the 2 eggs and add the 1 tsp of vanilla extract. Whisk the 2 eggs and 1 tsp of vanilla extract together until they are well combined and uniform in color.
5. 5While continuously stirring the coconut milk and sugar mixture in the saucepan, very slowly pour in the whisked egg and vanilla mixture. Continue to stir constantly to prevent the eggs from scrambling or curdling.
6. 6Continue to cook the mixture over low heat (approximately 93.33-107.2°C / 93-107°C), stirring constantly, for 15-20 minutes. The coconut jam is done when it has thickened to a jam-like consistency and coats the back of a spoon, leaving a clear trail when a finger is drawn across it.
7. 7Remove the saucepan from the heat and allow the coconut jam to cool for 10-15 minutes, stirring occasionally, until it is warm but no longer steaming hot. Serve the warm 8 Pandesal bread rolls with a generous spread of the homemade coconut jam.

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