Friday, October 13, 2017
Flashback Friday - Coconut Curd
Turns out, it works beautifully. The result is like a jam version of coconut custard pie, terrific on everything from toast to oatmeal, but perfect eaten directly from a spoon.
4 large egg yolks
1/2 cup granulated sugar
2/3 cup coconut milk (or one 5.5oz can)
6 tablespoons cold unsalted butter, cut into pieces
Whisk together egg yolks and sugar until combined. Place in a saucepan and stir in the coconut milk. Cook over medium heat, whisking constantly, until mixture is thick enough to coat a wooden spoon, about eight minutes. Remove pan from the heat and whisk in the butter, one piece at a time, until each piece is completely absorbed.
Store in a covered jar. Eat within 2 weeks.
Posted on Minxeats.com.