Hannah Kaminsky
Creamy Coconut Lemon Curd
Amp up warm-weather treats with this luscious lemon filling.
March 18, 2025
A perfect marriage of tart lemons and luscious cream, this curd can’t be beat. Use it to fill cupcakes or slather on your next scone, as it adds a bright, fresh flavor to any application.
What you need:
¾ cup coconut milk
½ cup fresh lemon juice
2½ tablespoons cornstarch
½ cup sugar
1 teaspoon vanilla extract
⅛ teaspoon ground turmeric
1 teaspoon lemon zest
What you do:
- In a small saucepan over medium heat, whisk together coconut milk, lemon juice, cornstarch, sugar, vanilla, and turmeric for 2 minutes, or until mixture is warm.
- Reduce heat to low and stir for 5 minutes, until mixture thickens. Once mixture is thick, remove pan from heat and stir in lemon zest.
- Transfer mixture to a bowl, and allow to cool for about 10 minutes. Cover and refrigerate until chilled.
For more plant-based recipes like this, read:
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