Ingredients
8
8 servings
- •¾ cup white sugar
- •2 tablespoons cornstarch
- •½ cup chilled coconut milk
- •¼ cup fresh lemon juice
- •2 teaspoons lemon zest
- •3 tablespoons refined coconut oil
- •⅛ teaspoon ground turmeric
Instructions
- Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
- Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
Nutritional Facts
Per 8 servings
- Calories: 154
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 0g
- Protein: 0g
- Sugar: 19g
Related Recipes
Dairy-Free Lemon Curd
Vegan Lemon Scones with Chia
English Lemon Curd
Vegan Lemon Meringue Pie
Vegan Lemon-Poppy Seed Muffins
Vegan Spotted Dick & Custard
Vegan Grilled Cheese
Perfect Lemon Curd
Vegan "Sour Cream"
Lemon Curd
Homemade Vegan Coconut Yogurt
