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.
Course Breakfast, Side Dish
Cuisine British, vegan
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 1large jar
Author Domestic Gothess
20g (2 Tbsp)cornflour (cornstarch)
150ml (scant ⅔ cup)freshly squeezed lime juice (from 4-5 large limes)
120ml (½ cup)full fat tinned coconut milk
150g (¾ cup)granulated sugar
50g (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.