Lime and coconut curd
Indulge in the tropical flavors of homemade Lime and Coconut Curd. This rich, creamy spread combines buttery lime zest and juice with sweetened dried coconut for a tangy-sweet delight perfect for toast, pastries, and more. Easy to prepare and irresistibly delicious!
- 13 May 2024
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
Lime and coconut curd is a delightful and exotic twist on the traditional citrus curd. Combining the tangy flavor of lime with the tropical sweetness of coconut, this curd can be used as a spread for toast, a filling for cakes, or simply enjoyed by the spoonful. The harmonious blend of flavors makes it a versatile addition to your culinary repertoire.
Ingredients:
Instructions:
- Grate the lime zest and set it aside.
- Squeeze the limes to obtain the fresh lime juice. If using store-bought juice, measure out 1/3 cup.
- Crack the eggs into a bowl and whisk them lightly.
- In a medium-sized saucepan, melt the 1/2 cup of butter over low heat. Stir occasionally to prevent it from burning.
- Once the butter is melted, add the 1 cup of sugar and continue stirring until the sugar is dissolved.
- Add the lime zest and lime juice to the mixture, stirring to combine.
- Gradually add the whisked eggs to the saucepan. Make sure to stir constantly to prevent the eggs from scrambling. It’s best to pour the eggs in a thin stream while continuously whisking.
- Continue to cook the mixture over low heat, stirring constantly. The curd will start to thicken as it cooks. This process should take about 10-15 minutes.
- Keep cooking until the curd reaches a thick, custard-like consistency that coats the back of a spoon. Do not let the mixture boil.
- Once the curd has thickened, remove the saucepan from the heat.
- Stir in the 1/3 cup of dried coconut meat, ensuring it’s evenly distributed throughout the curd.
- Pour the lime and coconut curd into a sterilized jar or container.
- Allow it to cool to room temperature before sealing the container with a lid.
- Store the curd in the refrigerator for up to two weeks.
Tips:
- Make sure to use fresh limes for the zest and juice to attain maximum flavor.
- Whisk continuously while cooking the curd to prevent it from curdling.
- Use a fine mesh strainer to strain the curd for a smoother texture, if desired.
- Allow the curd to cool completely before storing it in the refrigerator to thicken further.
- Sterilize your jars if you plan on storing the curd for more than a week to extend its shelf life.
Creating lime and coconut curd is a simple yet rewarding endeavor that brings a touch of tropical flair to your kitchen. With just a few ingredients and some careful whisking, you can produce a luscious and versatile condiment. Enjoy it in a variety of ways, and savor the refreshing contrast of lime and coconut.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 3.58g | 2% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.94g | 2% |
| Sugar 36g | 37% |
| Fat | |
| Fat 20g | 24% |
| Saturated 11g | 38% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 90mg | 16% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.08mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 4.52mg | 5% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 1.45ug | 1% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 81mg | 3% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.40mg | 4% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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