Coconut lime curd - this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.
One of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes incredible.
Lemons are not the only fruit that can be used to make curd however, and I've got a long list of different versions to try. I've already posted a recipe for vegan blood orange curd and now its time for a lime and coconut version.
This vegan coconut lime curd is super smooth and creamy from the coconut, with a sharp lime flavour and just enough sweetness to balance. It doesn't use any hard to find ingredients - just limes, cornflour (cornstarch), tinned coconut milk, sugar and coconut oil; and it takes mere minutes to whip up.
Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don’t have to worry about ending up with a panful of sweet scrambled eggs rather than curd!
It is also incredibly versatile and can be used for so many different delicious things; why not try it:
- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- spooned into pre-baked mini tart shells along with some fresh fruit
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
How To Make Vegan Coconut Lime Curd:
(For ingredients and full instructions see the recipe card below)
Place 20g cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd). Gradually whisk in 150ml freshly squeezed lime juice - you will need four or five limes.
Next whisk in full fat tinned coconut milk (NOT the drinking variety; and make sure that you give it a good whisk before measuring it out so that the fat and liquid are well blended) and granulated sugar.
Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.
Remove the pan from the heat and add the coconut oil (make sure that it is not refined so that you get the best coconut flavour), stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).
Place the jar in the fridge overnight (if you can wait that long to dig in!) for the vegan coconut lime curd to cool and set. The following day you may find that it has set quite firm; just give it a really good stir and it will become lovely and smooth and creamy. It will keep for up to two weeks in the fridge.
How To Sterilise Jars:
The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.
Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.
More Fruit Curd Recipes:
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Coconut Lime Curd (Vegan)
- 20 g (2 Tbsp) cornflour (cornstarch)
- 150 ml (scant ⅔ cup) freshly squeezed lime juice (from 4-5 large limes)
- 120 ml (½ cup) full fat tinned coconut milk
- 150 g (¾ cup) granulated sugar
- 50 g (¼ cup) coconut oil (virgin, not refined)
- Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.
- Add the coconut milk and sugar and whisk until smooth.
- Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.
- Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
- Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.
- The following day you may find that it has set quite firm; just give it a good stir and it will become smooth and creamy. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir again and it will be fine.