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.

Servings: 1 large jar

Author: Domestic Gothess

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Course:

Side Dish Breakfast

Cuisine:

Vegan British

Keywords:

curd

🧂 Ingredients

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)

Instructions

1 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.
2 Add the coconut milk and sugar and whisk until smooth.
3 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.
4 Remove the pan from the heat and add the coconut oil, stir until melted and
smooth.
5 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.
6 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.