Coconut Lime Curd (Vegan)

Ingredients

• 20 g (2 Tbsp) cornflour (cornstarch)
• 150 ml (scant 2/3 cup) freshly squeezed lime juice (from 4-5 large limes)
• 120 ml (1/2 cup) full fat tinned coconut milk
• 150 g (3/4 cup) granulated sugar
• 50 g (1/4 cup) coconut oil (virgin, not refined)

Instructions

1. 1

   Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.

2. 2

   Add the coconut milk and sugar and whisk until smooth.

3. 3

   Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

4. 4

   Remove the pan from the heat and add the coconut oil, stir until melted and smooth.

5. 5

   Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.

6. 6

   The following day you may find that it has set quite firm; just give it a good stir and it will become smooth and creamy. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir again and it will be fine.