Description
This creamy coconut lime curd is a vegan delight made in just 10 minutes, bursting with tropical flavor.
Ingredients
Scale
- 20 g Cornflour (Cornstarch) (Arrowroot starch can be used as a substitute.)
- 150 ml Freshly Squeezed Lime Juice (Can be replaced with lemon juice.)
- 120 ml Full Fat Tinned Coconut Milk (Use thick coconut milk for best results.)
- 150 g Granulated Sugar (Can substitute with other sweeteners like agave syrup.)
- 50 g Coconut Oil (Virgin, Not Refined) (Refined coconut oil can also be used.)
- 1 tbsp Lime Zest (Enhances lime flavor.)
- Blood Orange Juice (For a unique flavor profile.)
Instructions
- In a non-reactive saucepan, whisk together cornflour and lime juice until smooth.
- Add coconut milk and sugar, whisk until completely smooth.
- Heat over medium-low, stirring continuously until the mixture thickens for about 5 minutes.
- Remove from heat, add coconut oil and stir until fully melted and blended.
- Pour into sterilized jars and let cool at room temperature for about 30 minutes, then refrigerate.
- Before serving, stir the curd to restore its creamy consistency.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tablespoon
- Calories: 250
- Sugar: 32 g
- Sodium: 0 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Coconut Lime Curd