cookCoconut Lime Preserves

Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. We like it spread generously on a chewy, crusty baguette. MAKES 2 CUPS From: Saveur

1¾ cups sugar
2 (13.5-oz.) cans unsweetened coconut milk
¼ tsp. powdered pectin
Zest of 1 lime
½ cup unsweetened grated coconut (optional)

1. Bring sugar and coconut milk to a simmer in a 2-qt. saucepan over medium-low heat: cook, stirring occasionally, until mixture is reduced to 2 cups, about 1½ hours.

2. Stir in ¼ tsp. powdered pectin, the grated zest of 1 lime, and, if you'd like a bit of texture, ½ cup unsweetened grated coconut; bring to a boil. Cook, stirring constantly, for 1 minute.

3. Pour mixture into two sterilized 8-oz. jars: seal with a lid and chill up to 1 week. Alternatively, the jars can be processed for storage up to 6 months.

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