Piña – Colada – Jam

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g pineapple, the pulp (corresponds to approx. 1 pineapple)
400 ml coconut milk
0.5 ½ lemon (s), squeezed
5 tablespoon rum, white (e.g. baccardi)
5 tablespoon rum, Malibu (Caribbean white rum with coconut)
600 g preservin suar, (2: 1)

Instructions

Dice the pulp, puree and bring to the boil with the other ingredients, stirring constantly, until it bubbles. Then let it simmer for at least 4 minutes, then fill into clean glasses while hot.
After filling, turn it upside down for 10 minutes (no longer, otherwise the jam will stick on top).
Annotation:
You can actually buy Malibu in every major supermarket. It`s coconut-flavored white rum and doesn`t taste as terribly sweet as Batida de Coco, but you can actually use Malibu for anything you normally use Batida de Coco for.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.