Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips

Name: Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips recipe
Prep time: 15 min
Cook time: 10 min
Yield: 2 cups
Cuisine: Global
Ingredients: ½ cup tangerine juice; ½ cup lemon juice; 3 eggs; 1 egg yolk; 6 tablespoons coconut oil, divided; 2 tablespoons flaked coconut; salt to taste

by Barry Craig 1 year ago

0 (0)

10 minutes

556.6 kcal

14.8 g carbs

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Description

Whole30®-compliant dessert! For a finer and less gritty curd, strain through a fine mesh sieve before refrigerating. You can add 1/4 cup of honey (when you add the eggs) and it would definitely kick up the sweetness factor. This hit the spot for me since I was looking for tangy, mildly sweet and salty.

Ingredients

½ cup tangerine juice
½ cup lemon juice
3 eggs
1 egg yolk
6 tablespoons coconut oil, divided
2 tablespoons flaked coconut
salt to taste

Directions

1. Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
2. Heat juice mixture over medium-low heat. Whisk in 3 tablespoons coconut oil until well-combined. Add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. Remove from heat. Spoon curd into small bowls or jars.
3. Cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. Season with salt. Top curd with coconut flakes and refrigerate until set, about 1 hour.

Nutrition Facts

serving: 2 cups

calories: 556.6 kcal

carbohydrates: 14.8 g

protein: 11.4 g

saturated fat: 41.9 g

cholesterol: 381.4 mg

sodium: 201 mg

fiber: 0.8 g

sugar: 9.9 g