Coconut Curd

A dreamy coconut treat that is smooth and decadent!

Servings: 2 cups

Author: Cocoa NIbs

Dessert

American

coconut coconut milk curd coconut curd

Instructions

1 In a bowl, combine the sugar and eggs, and whisk until fully combined. Add the
coconut milk and whisk together.
2 Cube the butter.
3 Create a double boiler - fill a small pot ⅓ full of water, place the bowl of
curd on top of the pot, bring the pot to a boil over medium/high heat.
4 Stir the curd constantly until thickened - this will take a long time, so be
patient with it. Once the water is boiling, you can turn the heat down to
medium.
5 The curd is done once it is thick, has a few bubbles, and reaches nappe (when
the consistency of the curd is thick enough to coat your spoon or spatula, and
holds its shape after running your finger through it). To test doneness, you can
dip a spatula or wooden spoon into the curd, then run your finger through the
curd on the spatula. If it doesn’t run into the empty space, and holds its
shape, it is cooked.
6 Off heat, stir in the butter and extract until fully incorporated. You can also
use an immersion blender for this step to eliminate graininess. Only use an
immersion blender at this stage, and not once the curd has cooled - after it has
cooled, using an immersion blender will cause the curd to become runny and lose
it's hold.
7 Cool in the fridge for a few hours until it is set.
8 Use it to fill cakes, tarts, cupcakes, or eat by the spoonful!