Coconut Curd

Name: Coconut Curd
Ingredients: 1/2 cups Unsalted Butter, Room Temperature; 1 cup Sugar; 2 whole Eggs; 2 whole Egg Whites; 3/4 cups Coconut Milk; 1/4 whole Vanilla Bean, Cut In Half Lengthwise And Scraped Of Caviar

6 ingredients

5 steps

Ingredients

1/2 cups Unsalted Butter, Room Temperature
1 cup Sugar
2 whole Eggs
2 whole Egg Whites
3/4 cups Coconut Milk
1/4 whole Vanilla Bean, Cut In Half Lengthwise And Scraped Of Caviar

Directions

1

Using a mixer, beat together butter and sugar until light and fluffy. Mix in one egg at a time, allowing it to mix completely before adding another egg. Then mix in the egg whites. Mix in coconut milk until incorporated. Pour the mixture into the top of a double boiler or a bowl that you can set over a pot of simmering water.
2

Over medium heat, using the double boiler, heat and stir cream/egg/coconut mixture. Add in vanilla bean caviar and the vanilla bean husk. Stir mixture frequently until temperature reaches approximately 170 F and the mixture begins to thicken; approximately 10 minutes.
3

Pour the mixture into a bowl and let it cool in the fridge. When cool, place it in an airtight container and use within a week.
4

Dollop on top of biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.
5

Adapted from Bell'alimento's Lemon Curd.