Coconut curd is a great addition to your preserving reportoire and just a nice change from the usual lemon curd and others that usually grace the tea table or breakfast toast. If you have never made curds they are simple to make, check out my resources page.
There are a grand total of six ingredients in my coconut curd and one of them (the booze in the form of rum) is optional, but of course no self respecting pirate (Mr Depp in particular) would be seen dead using their coconut curd without rum so why should you.
Making coconut curd is easy but like all curds it is important that your bowl set over a pan of water does not touch the bubbling water beneith and that you keep stirring. Patience is indeed a virtue here, just hang in there.
As soon as it comes together and sticks to the back of your spoon you can pot it up as it will continue to set as it cools in the jar.
For information on sterilising your jars check out my resources section.
So get making your coconut curd and enjoy. It will keep for 2 weeks in the fridge but I doubt it will last that long!
- 200ml coconut milk
- 90g caster sugar
- 20g unsalted butter
- 2 eggs
- 2 tbsp desiccated coconut
- 1 tsp rum
- Using a double boiler/bain marie stir the sugar into the coconut milk till dissolved
- Stir in the butter
- Whisk the eggs and stir into the mix
- Keep stirring until the mixture thickens enough to coat the back of a spoon and stir in the desiccated coconut
- Pour into a small sterilised jar, keeps for 2 weeks in the fridge