Creamy Vegan Coconut Lime Curd: Your Zesty, Dairy-Free Taste of Summer
Experience the vibrant flavors of summer with this truly amazing vegan coconut lime curd. Exceptionally rich, unbelievably smooth, and wonderfully creamy, this plant-based fruit curd is incredibly easy to make and tastes like sunshine in a jar. Best of all, it’s ready in under 10 minutes, making it the perfect quick treat!
For years, one of the most consistently beloved recipes on my site has been my classic vegan lemon curd. Its popularity isn’t surprising – it’s ridiculously simple to prepare and offers an unbelievably fresh and tangy flavor that captures the essence of homemade goodness. This foundational recipe proved that a delicious, dairy-free, and egg-free fruit curd isn’t just possible, but incredibly straightforward to achieve.
However, the culinary possibilities for fruit curd extend far beyond just lemons. My ongoing quest to explore different fruit variations has led to a delightful list of new creations. I’ve already shared the vibrant recipe for vegan blood orange curd, showcasing how a simple swap can transform the entire flavor profile. Now, it’s time to introduce a tropical twist with an equally tantalizing lime and coconut rendition that promises to be a new favorite.
This vegan coconut lime curd is a symphony of flavors and textures. It achieves an exquisite smoothness and creaminess, largely thanks to the richness of coconut, perfectly balanced with a wonderfully sharp, zesty lime flavor. The sweetness is carefully calibrated to complement, rather than overpower, the natural tang of the lime, creating a harmonious and refreshing experience. What makes this recipe truly fantastic is its simplicity; it doesn’t call for any obscure or hard-to-find ingredients. You’ll only need fresh limes, cornflour (or cornstarch), full-fat tinned coconut milk, granulated sugar, and a touch of coconut oil. And the best part? It comes together in mere minutes, making it an ideal last-minute treat or a staple for your vegan pantry.
Why Choose Vegan Fruit Curd?
Embracing vegan fruit curd offers several distinct advantages over its traditional egg-based counterpart. Firstly, the preparation is significantly quicker and more straightforward. You bypass the meticulous, often nerve-wracking process of tempering eggs, which is notorious for potentially turning into a panful of sweet scrambled eggs if not done precisely. With vegan curd, that worry is entirely eliminated, leading to a much more relaxed and enjoyable cooking experience.
Beyond the ease of preparation, vegan curd is naturally dairy-free and egg-free, making it an excellent option for those with allergies, dietary restrictions, or anyone simply looking to incorporate more plant-based foods into their diet. It retains all the luxurious texture and intense fruit flavor you’d expect from a high-quality curd, without any animal products. The use of cornflour as a thickener, combined with the rich properties of coconut milk and coconut oil, creates a truly decadent and satisfying consistency that rivals any traditional recipe.
The Incredible Versatility of Coconut Lime Curd
Once you’ve whipped up a batch of this luscious coconut lime curd, you’ll find it to be incredibly versatile, ready to elevate a wide array of sweet dishes. Its vibrant flavor and smooth texture make it a fantastic addition to both simple breakfasts and elaborate desserts. Here are just a few delicious ways to enjoy it:
- On Toast, Muffins, or Scones: Forget jam! This curd makes a fantastic, bright spread for your morning toast, a dollop atop a warm muffin, or as a decadent accompaniment to freshly baked scones during an afternoon tea.
- With Crepes or Pancakes: Transform your breakfast or brunch by spooning this curd over fluffy pancakes or delicate crepes. A sprinkle of fresh berries or a dusting of powdered sugar will complete the experience.
- Swirled into Yogurt or Ice Cream: For a quick and refreshing treat, swirl a generous spoonful of coconut lime curd into plain vegan yogurt or vanilla (vegan) ice cream. It adds a wonderful zing and creamy texture.
- Mini Tart Shells: Fill pre-baked mini tart shells with the curd and top with fresh fruit like raspberries, blueberries, or extra lime zest for an elegant and easy dessert.
- Pavlova Topping: Create a show-stopping vegan pavlova using aquafaba for the meringue base, then layer it with coconut whipped cream and a generous amount of this zesty curd for a truly impressive dessert.
- Cake or Cupcake Filling: Use it as a vibrant and tangy filling for cakes or cupcakes. It pairs beautifully with vanilla, coconut, or even a light chocolate sponge, adding an unexpected tropical burst.
- Straight from the Jar: Let’s be honest, sometimes the simplest pleasure is the best. Grab a spoon and enjoy it straight from the jar – we won’t tell!
Crafting Your Vegan Coconut Lime Curd: A Step-by-Step Guide
Making this vegan coconut lime curd is a breeze, requiring minimal effort for maximum flavor payoff. Follow these detailed steps to ensure a perfectly smooth and creamy result every time.
Essential Ingredients:
- Cornflour (Cornstarch): This acts as our primary thickening agent, ensuring a smooth and stable curd without eggs.
- Freshly Squeezed Lime Juice: The star of the show! Always use fresh limes for the best, most vibrant flavor. You’ll need about 4-5 large limes to get 150ml of juice.
- Full-Fat Tinned Coconut Milk: Crucial for the rich creaminess. Make sure it’s the full-fat variety, not the thinner drinking kind. Give it a good whisk or shake in the tin before measuring to ensure the fat and liquid are well combined.
- Granulated Sugar: For sweetness, balancing the lime’s tartness. Adjust to your preference.
- Coconut Oil (Virgin, Not Refined): Adds to the richness and imparts a delicate coconut flavor. Virgin (unrefined) coconut oil will provide a more pronounced and authentic coconut taste.
Instructions:
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Prepare the Cornflour Base: Begin by placing the specified amount of cornflour (cornstarch) into a non-reactive saucepan. Stainless steel is an excellent choice. Crucially, avoid using aluminum or copper pans, as the acid from the lime juice can react with these metals, leading to an unpleasant metallic taste and potentially discolored (yukky green!) curd. Gradually whisk in the freshly squeezed lime juice until the cornflour is completely dissolved and no lumps remain. This creates a smooth slurry that will prevent lumps later.
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Combine Remaining Wet Ingredients: Next, whisk in the full-fat tinned coconut milk and the granulated sugar into the cornflour and lime juice mixture. Ensure the coconut milk is well-blended from its tin before adding, as it tends to separate. Continue whisking until the mixture is smooth and the sugar begins to dissolve.
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Cook to Perfection: Place the saucepan over a medium-low heat. Stir constantly but gently with a whisk or spatula. Your goal is to dissolve the sugar completely and then allow the mixture to thicken. As it heats, the cornflour will activate, transforming the liquid into a rich, thick curd. Continue stirring until it becomes very thick, almost like a custard. It’s important not to let it come to a rolling boil for more than a minute, as over-boiling can cause the cornflour to break down, resulting in a thinner curd. The ideal consistency is thick enough to coat the back of a spoon.
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Incorporate Coconut Oil: Once the curd has reached its desired thickness, remove the pan from the heat. Add the coconut oil (remember, virgin/unrefined for the best coconut flavor). Stir continuously until the coconut oil has completely melted into the hot curd and the mixture is perfectly smooth and glossy. This step adds richness and helps with the final set.
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Cool and Set: Allow the curd to cool slightly in the saucepan before carefully pouring it into a large, preferably sterilised jar (instructions for sterilisation below). Once transferred, seal the jar and place it in the fridge overnight. This overnight chilling period is essential for the vegan coconut lime curd to fully cool, set, and develop its optimal thick and creamy texture. If you can resist digging in immediately, the wait is absolutely worth it!
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Serving and Storage: The following day, you might find that your beautiful curd has set quite firm. Don’t worry! This is perfectly normal. Simply give it a really good stir with a spoon or whisk, and it will magically transform back into that wonderfully lovely, smooth, and creamy consistency you desire. Your homemade vegan coconut lime curd will keep beautifully for up to two weeks when stored in an airtight, sterilised jar in the fridge. Over time, it might separate slightly; a quick stir will bring it back to perfect form.
Tips for Success & Troubleshooting:
- Fresh Limes are Key: Bottled lime juice simply won’t yield the same vibrant, fresh flavor. Fresh is always best for curds.
- Patience While Cooking: Don’t rush the thickening process. Keep the heat medium-low and stir continuously. It might take a few minutes, but it will get there.
- Preventing Lumps: Whisking the cornflour thoroughly with the lime juice *before* adding other ingredients is crucial for a lump-free curd.
- If it’s too thick: If your curd becomes too thick after chilling, stir in a tiny bit of plant milk (like extra coconut milk or almond milk) a teaspoon at a time until it reaches your desired consistency.
- If it’s too thin: If it hasn’t thickened enough after chilling, you can gently reheat it over low heat, whisking constantly, for another minute or two. Be careful not to scorch it.
How to Sterilise Jars for Optimal Storage:
Proper sterilisation of your jars is crucial for extending the shelf life of your coconut lime curd and ensuring food safety. It’s a simple process best done just before you begin making the curd.
Preheat your oven to 140°C / 275°F / Gas Mark 1. Wash your glass jars and their lids thoroughly in hot, soapy water. Rinse them completely to remove any soap residue. Place the clean jars on their sides and the lids upside-down on a baking tray. Slide the tray into the preheated oven. Allow the jars to dry completely and warm up in the oven while you prepare your curd. Once your curd is ready and still hot, carefully pour it into the hot jars. It’s important to match the temperatures – never pour hot curd into cold jars or vice versa, as this temperature shock could cause the glass to crack. Immediately place the lids on the filled jars and leave them to cool completely at room temperature before transferring them to the fridge for storage. This method creates a slight vacuum seal, further preserving your delicious curd.
More Irresistible Fruit Curd Recipes:
If you’ve fallen in love with this coconut lime curd, be sure to explore my other popular vegan fruit curd recipes:
- Classic Vegan Lemon Curd
- Exotic Vegan Mango Curd
- Vibrant Vegan Blood Orange Curd
If you tried this delightful recipe, I’d love to see it! Why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess?
Print
Coconut Lime Curd (Vegan)
Ingredients
- 20 g (2 Tbsp) cornflour (cornstarch)
- 150 ml (scant ⅔ cup) freshly squeezed lime juice (from 4-5 large limes)
- 120 ml (½ cup) full-fat tinned coconut milk (whisked well before measuring)
- 150 g (¾ cup) granulated sugar
- 50 g (¼ cup) virgin coconut oil (unrefined)
Instructions
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In a non-reactive saucepan (like stainless steel, avoid aluminum or copper), place the cornflour (cornstarch). Gradually whisk in the freshly squeezed lime juice until smooth and lump-free.
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Add the well-whisked full-fat coconut milk and granulated sugar to the saucepan and whisk again until fully combined.
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Place the pan over a medium-low heat. Stir continuously until the sugar has completely dissolved. Continue to cook, stirring, until the mixture becomes very thick, resembling a custard. Do not allow it to boil vigorously for more than a minute to prevent the cornflour from breaking down.
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Remove the saucepan from the heat. Add the virgin coconut oil and stir until it has completely melted and the curd is smooth and glossy.
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Allow the curd to cool slightly before pouring it into a large, clean, and preferably sterilised jar. Place the sealed jar in the fridge overnight to chill and set completely.
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The next day, the curd may appear quite firm. Simply give it a good stir to restore its smooth and creamy texture. Store in the fridge for up to two weeks. If it separates slightly over time, just stir it again before use.
