Go Back
A small glass jar of vegan coconut lime curd with a spoon in it.

Coconut Lime Curd (Vegan)

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
Keyword curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 large jar
Author Domestic Gothess


  • 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.