AIP Friendly Coconut Lime Curd
Bright, tangy, and silky-smooth, this coconut lime curd is the kind of treat that feels indulgent without derailing your healing journey. Traditional curd recipes rely on eggs and butter, which puts them firmly off the table for anyone following the autoimmune protocol — but this version swaps in full-fat coconut milk and coconut oil to deliver that same luscious, spoonable texture. Arrowroot starch does the thickening work here, and freshly squeezed lime juice plus finely grated zest give it a bright citrus punch that tastes anything but restricted. Honey keeps the sweetness clean and compliant, so every ingredient earns its place. The process is straightforward — just steady whisking over medium heat until the curd coats the back of a spoon — and straining it at the end guarantees a glossy, perfectly smooth finish. Once chilled, it sets into a spreadable, dreamy curd that works beautifully dolloped on cassava crepes, stirred into coconut yogurt, or eaten straight from the jar with a spoon. This recipe makes 8 servings, so you'll have plenty to share — or to quietly keep all to yourself.
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Learn more →Ingredients
8 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fresh lime juice (from about 4–5 limes)
- 1 tbsp lime zest (from about 2 limes)
- ¼ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
In a small saucepan, whisk together the coconut milk, lime juice, honey, arrowroot starch, and salt until the starch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line, about 8–10 minutes. Do not let it boil vigorously — reduce heat to medium-low if large bubbles begin to form.
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