Coconut is so popular these days, from water to milk, flour to sugar. I thought I’d add my own coconut dimension too, my easy homemade coconut curd. The perfect sweet treat for those who just can’t get enough coconut!
What’s to love about this recipe
- homemade curds are easy to make and this coconut curd is a breeze
- Totally different, forget the usual lemon curd and embrace the coconut!
- Curds are useful, for toast, scones, on a pavlova or just stirred into yogurt for an instant dessert.
Coconut curd is a great addition to your preserving repertoire and just a nice change from the usual lemon curd and others that usually grace the tea table or breakfast toast.
What’s in coconut curd
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.
How to make coconut curd
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 beneath 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.
Here is some good information on how to sterilise jars.
Uses for easy homemade coconut curd
On toast for breakfast or with croissants too
Stirred into Greek yogurt or swirled through ice-cream
As a filling for sponge cakes or tarts
Slathered on a scone with cream on top
Stirred into cream cheese with sugar as a cake frosting
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Can you make curd in a microwave?
Yes you can. Melt the butter in microwave for 30 seconds. Whisk the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.
How long does homemade curd keep?
Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home. Store coconut curd in the fridge in a sealed jar for up to 2 months. However, once the jar has been opened it must be used up within 2 weeks. It tastes so delicious mine never lasts long anyway!
Can you freeze coconut curd? Yes you can. Just spoon it into freezer proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
You can make curds out of any juicy fruit. From lemons and limes to oranges, pineapple and cherries. Here are some of my favourite fruit curd recipes.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Homemade Coconut Curd
- 200 ml coconut milk
- 90 g caster sugar
- 20 g 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
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