Red Meat Allergy Friendly Coconut Lime Curd
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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
- 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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