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Two jars of coconut curd

Coconut Curd

  • Author: Country Cleaver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 oz. 1x
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American


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


  1. In a mixer, beat together butter and sugar until light and fluffy.
  2. Beat in one egg at a time, allowing to mix completely before beating in another egg.
  3. Beat in coconut milk until incorporated.
  4. Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/coconut mixture.
  5. 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.
  6. Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week.
  7. Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.


Adapted from Bell’alimento’s Lemon Curd