If there were one food that I would fill a swimming pool with and happily bellyflop into – this would be it.
And that in itself is saying something, because we all know of my unabashedly full blown love affair with Nutella and Biscoff. This is like watching The Bachelor, and being at the Final Three. Who do you send packing, crying with mascara all down their face to the confessional cameras in the back of the limo, and who do you take for the final whirlwind love-fest adventure to some far off island in the Seychelles?
All three of these have incredible qualities.
I say this all while thinking it’s kinda like what all the guys of The Bachelor say to the girls before they dump their weepy asses outside the door of a Hollywood Hills mansion with flood lights and cameras for us to sit there and watch with voracious appetites for tears, hanging on the edge of our seats. Sorry – do you think I have issues with the Bachelor? I just can’t get into this season. At all. But that’s another story.
In all honesty – the beauties of all three of these spreads just shine. Nutella for the obvious reason that it is loaded with cocoa. Biscoff because it’s like the girl who’s somewhat mysterious and you can’t quite figure her out, but dang is she just incredible.
And now – enter Coconut Curd. Sweet, but not too sweet. Creamy, silky and something you want to take your time and enjoy but at the same time all you want to do is make out with it like your life depended on it.
So, go make this silky beauty for yourself and host your own little “Bachelor” – and see which one comes out on top.
Begin with two whole eggs and two egg whites, setting aside.
Resource yourself a can of coconut milk, shake vigorously and then pour off 3/4 of a cup.
Into a mixing bowl, beat together 1/2 cup unsalted butter and 1 cup sugar. Whip it until it’s sufficiently creamed together and becomes fluffy.
Then add in the eggs, one at a time, beating until light and fluffy in between each addition. Lastly, add in the coconut milk.
Add the whole mixture to a heavy bottom pot, or in my case a mock-double boiler. I set a metal mixing bowl over my deep pot filled with about 1 cup of water.
Because I’m a rebel – I added 1/4 of a vanilla bean to the mixture when I put it in the pot to cook. The bean was halved, scraped of it’s caviar and it was all added to the egg/cream mix in the pot. Once cooked the bean portion was removed.
So – over the double boiler it went and was whisked until it reached about 170 degrees and became thick.
I prefer a double boiler because it is a tad more forgiving than just over my notoriously unpredictable range. Do whatever works best for you.
Then, once it was heated, thickened and causing me to drool uncontrollably like a dog listening to a bell, it was removed from the heat and placed in the fridge to cool. Once it’s cool, it’s time to take a big dollop on a spoon and taste it for yourself. Be greedy. It’s allowed.
Use within a week, putting on a biscuit or spreading between the layers of a cake. Or really – just devour it with a spoon. Foregoing your lady-like qualities is acceptable in this instance. Nay, a requirement.
Now – get to it.Print
Creamy, silky and not too sweet. This is perfect on a biscuit or between cake layers!
- 1/2 cup Butter, unsalted and room temperature
- 1 cup Sugar
- 3/4 cup Coconut Milk
- 2 whole Eggs
- 2 Egg Whites
- 1/4 Vanilla Bean, halved and scraped
- In a mixer, beat together butter and sugar until light and fluffy.
- Beat in one egg at a time, allowing to mix completely before beating in another egg.
- Beat in coconut milk until incorporated.
- Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/coconut mixture.
- Add in vanilla bean caviar and vanilla bean husk. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
- Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week.
- Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.
Adapted from Bell’alimento’s Lemon Curd