- 1 can coconut milk (13.5 oz)
- 2 packs purple yam (grated)
- 4 tbsp butter
- 1 can condensed milk (14 oz)
- 1 tbsp cornstarch
- 1 can evaporated milk (12 oz)
In a large pot over medium heat, add coconut milk, purple yam, butter, condensed milk, cornstarch, and evaporated milk. Cook for 45 minutes.
Stir mixture frequently. Once the jam has thickened, remove the pot from heat then transfer the jam into a large tray.
Let it cool down to room temperature then refrigerate.
Calories: 561kcalCarbohydrates: 66gProtein: 12gFat: 27gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 161mgPotassium: 1034mgFiber: 3gSugar: 44gVitamin A: 400IUVitamin C: 13.2mgCalcium: 190mgIron: 1.1mg