Luscious Vegan Coconut Lime Curd: Easy, Dairy-Free, and Bursting with Tropical Flavor

Transform simple ingredients into a rich, smooth, and creamy vegan fruit curd that captures the essence of summer. This coconut lime curd is incredibly easy to make, ready in under 10 minutes, and will become your new favorite tropical treat!

Among the most beloved recipes on my site, my vegan lemon curd consistently ranks as a fan favorite, and for excellent reasons. It’s astonishingly simple to prepare and boasts an absolutely incredible flavor profile. Its success lies in its straightforward approach and delightful taste, proving that classic treats can be easily adapted for a plant-based diet without compromising on deliciousness.

While lemons are undeniably a fantastic choice for making curd, they are certainly not the only fruit that can be used to create these vibrant, tangy spreads. I’ve always been keen to explore a variety of different fruit curd versions, each offering its unique twist. Following the popularity of my vegan blood orange curd, I’m thrilled to introduce another exciting variation: a tropical lime and coconut combination that promises to transport your taste buds straight to a sunny beach.

This exquisite vegan coconut lime curd delivers an unparalleled sensory experience. It’s wonderfully smooth and creamy, a characteristic owed to the rich, full-fat coconut milk. This luxurious texture is perfectly complemented by a sharp, zesty lime flavor that truly pops, balanced by just the right amount of sweetness. What makes this recipe even more appealing is its reliance on readily available, common ingredients – fresh limes, cornflour (or cornstarch), high-quality tinned coconut milk, granulated sugar, and coconut oil. You won’t need to hunt for obscure items, and the best part? It takes mere minutes to whip up, making it an ideal last-minute treat or a simple weekend project.

The Magic of Vegan Fruit Curd: Simplicity and Flavor Unleashed

Making vegan fruit curd offers a significant advantage over its traditional egg-based counterpart: it’s considerably quicker and much easier. One of the main concerns with conventional curd is the delicate process of cooking eggs without scrambling them, a culinary tightrope walk that can often lead to frustration. With a plant-based recipe, those worries vanish. You can confidently cook and stir without the fear of ending up with a panful of sweet scrambled eggs instead of a silky-smooth curd. This makes vegan curd an accessible and rewarding recipe for both novice and experienced cooks alike.

Why Choose Vegan Curd?

No Eggs, No Fuss: Eliminate the risk of curdling or scrambling eggs, making the cooking process far more forgiving.
Dietary Inclusivity: Perfect for those with egg allergies, dairy intolerances, or anyone following a vegan or plant-based diet.
Speed and Efficiency: Most vegan curd recipes, including this coconut lime version, come together in under 10-15 minutes of active cooking time.
Pure Fruit Flavor: Without the distinct flavor of egg yolks, the vibrant taste of the fruit truly shines through, offering a cleaner, fresher profile.
Accessible Ingredients: Relies on common pantry staples, making it easy to whip up anytime.

Understanding the Key Ingredients

The beauty of this vegan coconut lime curd lies in its simple yet powerful combination of ingredients, each playing a crucial role in achieving that perfect texture and flavor.

Limes: Freshly squeezed lime juice is non-negotiable for this recipe. It provides the essential tartness and bright, aromatic flavor that defines this curd. Aim for good quality, juicy limes. You might even consider adding a touch of lime zest for an extra aromatic punch, though it’s optional.
Cornflour (Cornstarch): This is our plant-based thickening agent, replacing eggs. It creates a wonderfully smooth and stable curd without any eggy flavor. Gradual whisking is key to avoid lumps.
Full-Fat Tinned Coconut Milk: Crucial for the creamy, rich texture and subtle coconut flavor. Be sure to use full-fat canned coconut milk, not the thinner drinking varieties found in cartons. The fat content is essential for consistency. Give the can a good shake or whisk before measuring to ensure the cream and liquid are well combined.
Granulated Sugar: Provides the necessary sweetness to balance the intense tartness of the limes and helps create a luscious texture. Adjust to your preference, but the given amount provides a harmonious balance.
Coconut Oil: Added at the end, coconut oil melts into the warm curd, contributing to its silky smoothness and enhancing the overall coconut aroma. Using virgin (unrefined) coconut oil will give you the most authentic and pronounced coconut flavor.

Incredibly Versatile: Ways to Enjoy Your Vegan Coconut Lime Curd

Beyond its simple deliciousness, this tropical vegan curd is incredibly versatile and can elevate a multitude of dishes. Its vibrant flavor and creamy texture make it a fantastic addition to both sweet and savory applications. Here are just a few delicious ideas:

Classic Spreads: Generously spread it on freshly toasted bread, warm muffins, or fluffy scones for a delightful breakfast or afternoon tea treat.
Pancake and Crepe Topping: Drizzle it over stacks of light and airy crepes or pancakes, adding a burst of tangy-sweet flavor to your brunch.
Yogurt and Ice Cream Swirl: Swirl a spoonful into plain vegan yogurt or vanilla vegan ice cream for an instant flavor upgrade, creating a refreshing and creamy dessert.
Mini Tarts and Pies: Spoon this luscious curd into pre-baked mini tart shells or a larger pie crust. Top with fresh berries or sliced kiwi for an elegant dessert.
Pavlova Perfection: Use aquafaba to create a light and airy vegan meringue base, then top it with this coconut lime curd and a dollop of coconut whipped cream for an impressive vegan pavlova.
Cake and Cupcake Filling: Use it as a vibrant and flavorful filling for layer cakes or cupcakes, adding a moist and tangy contrast to your frosting.
Parfait Layers: Layer it with granola, fresh fruit, and vegan whipped cream in glasses for a quick, elegant, and satisfying parfait.
Oatmeal or Chia Pudding Booster: Stir a spoonful into your morning oatmeal or chia seed pudding for a tropical kick.
Straight from the Jar: For the ultimate indulgence, simply grab a spoon and enjoy it straight from the jar – it’s that good!

How To Make Vegan Coconut Lime Curd: A Step-by-Step Guide

(For a concise list of ingredients and full instructions, please refer to the recipe card below.)

Prepare the Base: Begin by placing 20g (approximately 2 tablespoons) of cornflour (cornstarch) into a non-reactive saucepan. Stainless steel is an excellent choice; however, it’s crucial to AVOID using aluminium or copper pans. The acidity of the lime juice can react with these metals, potentially leading to an unappetizingly greenish-tinged curd. Gradually whisk in 150ml (a scant ⅔ cup) of freshly squeezed lime juice. You’ll likely need four or five medium to large limes to yield this amount of juice. Whisk thoroughly until the cornflour is fully dissolved and no lumps remain.
Combine Wet Ingredients: Next, add the full-fat tinned coconut milk and granulated sugar to the saucepan. Remember, use only full-fat canned coconut milk, and ensure you give the can a good shake or whisk the contents thoroughly before measuring to blend the solids and liquids. Whisk all the ingredients together until the mixture is smooth and the sugar starts to dissolve.
Cook to Perfection: Place the pan over a medium-low heat. Continue to stir the mixture consistently, allowing the sugar to fully dissolve and the curd to gradually thicken. Stirring is key to prevent sticking and ensure even cooking. Keep cooking and stirring until the curd becomes very thick and coats the back of a spoon. It’s important not to let the curd boil vigorously for more than a minute, as prolonged high heat can affect its texture.
Add Coconut Oil for Richness: Once the curd has reached the desired thickness, remove the pan immediately from the heat. Stir in the 50g (¼ cup) of coconut oil. For the best coconut flavor, ensure you’re using virgin, unrefined coconut oil. Stir until the oil is completely melted and smoothly incorporated into the curd, giving it an extra silky finish.
Cool and Set: Allow the luscious curd to cool slightly in the pan. Then, carefully pour it into a large, clean jar, preferably one that has been sterilized (see instructions below for proper jar sterilization). Once transferred, place the jar in the fridge overnight. This overnight chilling period is essential for the vegan coconut lime curd to cool down completely and set to its perfect, creamy consistency.
Enjoying Your Curd: The following day, you might find that the curd has set quite firm. Don’t worry! Simply give it a really good stir with a spoon or whisk, and it will magically transform into that wonderfully smooth and creamy texture you desire. Your homemade vegan coconut lime curd will keep beautifully in the fridge for up to two weeks. If you notice a slight separation after a few days, a quick stir will bring it right back to its original consistency.

Essential Tip: How To Sterilise Jars for Optimal Storage

For the best storage and to ensure your delicious vegan coconut lime curd lasts for its maximum two-week lifespan in the fridge, it’s highly recommended to store it in sterilised jars. This simple step helps prevent spoilage and keeps your curd fresh and safe to enjoy. Here’s how to do it effectively:

Just before you begin the process of making the curd, preheat your oven to 140°C (275°F or Gas Mark 1). Thoroughly wash your chosen glass jars and their lids in hot, soapy water. Rinse them meticulously to remove all soap residue. Once clean, place the jars on their sides and the lids upside-down on a baking tray. Carefully place the tray into the preheated oven.

Allow the jars and lids to dry and heat up in the oven while you prepare your curd. When your curd is hot and ready, carefully remove the hot jars from the oven (use oven mitts!). It’s crucial to always pour hot curd into hot jars, and never into cold ones, or vice versa, as the sudden temperature change can cause the glass to crack. Fill the hot jars with the hot curd, place the lids on securely, and then leave them at room temperature to cool down completely before transferring them to the fridge for storage. This method ensures hygiene and durability for your homemade curd.

Pro Tips for Perfect Vegan Coconut Lime Curd

Fresh is Best: Always use freshly squeezed lime juice. Bottled juice won’t give you the same bright, vibrant flavor.
Don’t Skimp on Fat: Full-fat coconut milk is essential for the creamy texture. Light coconut milk will result in a much thinner curd.
Constant Stirring: Especially during the thickening stage, gentle but constant stirring prevents lumps and ensures the cornflour cooks evenly.
Patience is a Virtue: The curd needs sufficient chilling time to fully set and develop its rich, smooth consistency. Resist the urge to dig in too early!
Taste and Adjust: Once cooked, if you prefer a slightly tarter curd, a tiny squeeze of fresh lime juice can be stirred in. If you want it sweeter, a bit more sugar can be dissolved while it’s still warm.

Troubleshooting Common Curd Issues

Curd is Too Thin: If your curd isn’t thickening, it likely needs more cooking time. Return it to a medium-low heat and continue stirring until it reaches the desired consistency.
Curd is Too Thick: After chilling, if the curd is too firm, a good vigorous stir will usually smooth it out. If it’s still too thick, you can whisk in a tiny bit of extra coconut milk or lime juice (1 teaspoon at a time) until it reaches your preferred texture.
Slightly Green Hue: As mentioned, this is often caused by a reaction with an aluminium or copper pan. While harmless, it’s not ideal visually. Ensure you use a non-reactive pan like stainless steel for best results.

Exciting Variations & Flavor Enhancements

While this coconut lime curd is perfect as is, you can always experiment with subtle additions to customize its flavor:

Lime Zest Boost: For an even more intense lime flavor and aroma, add a teaspoon or two of finely grated lime zest along with the juice.
Pinch of Salt: A tiny pinch of sea salt (⅛ teaspoon) can actually enhance all the flavors, making the sweet and tart notes pop even more.
Tropical Medley: Experiment by replacing a small portion of the lime juice with passion fruit puree for a multi-layered tropical experience.

This vegan coconut lime curd is more than just a recipe; it’s a testament to how simple, plant-based ingredients can come together to create something truly extraordinary. It’s incredibly rewarding to make, utterly delicious to eat, and offers a guilt-free indulgence that’s perfect for any occasion. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based treats into your diet, this recipe is sure to become a cherished addition to your culinary repertoire. Dive into a jar of this tropical delight and let the flavors whisk you away!

More Delightful Vegan Fruit Curd Recipes:

Classic Vegan Lemon Curd
Vibrant Vegan Mango Curd
Exotic Vegan Blood Orange Curd

If you tried this amazing recipe, don’t forget to share your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. We’d love to see your delicious results!

A small glass jar of vegan coconut lime curd with a spoon in it.

4.88 from 8 votes

Coconut Lime Curd (Vegan)

Coconut lime curd – this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.

Course Breakfast, Side Dish

Cuisine British, vegan

Keyword curd

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 large jar

Author Domestic Gothess

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
150 g (¾ cup) granulated sugar
50 g (¼ cup) coconut oil (virgin, not refined)

Instructions

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.
Add the coconut milk and sugar and whisk until smooth.
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.
Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
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.
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.