This sugar-free coconut curd is a great and unique topping for low carb yogurts, as a spread for cookies and cakes or just eaten by the spoonful!
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Summer is almost over and the only thing I am sad to see go with it is all the coconut. Luckily, with this delicious and velvety sugar-free coconut curd, you can enjoy coconut all year round.
Typical curds dessert spreads that are made with fruit juice, eggs, sugar, butter, and fruit zest. Lemon curd is probably the curd that most people are familiar with and with a little bit of creativity, we can easily turn lemon curd recipes into coconut curd.
What can you do with Coconut Curd?
This coconut curd is sweeter and lacks the tart flavors that its Lemon counterpart has. It is super creamy and fairly rich, so a little goes a long way. It can be used in many ways, but here are some of my favorites:
- Serve it on top of plain yogurt
- Swap it for the lemon curd in these lemon tarts from Brenda at Sugar-Free Mom
- Use it as a topping or filling for low carb cakes. It is especially good with chocolate cakes!
- Serve it warm over top of your favorite low carb pancakes.
- Stir in some berries and top with fresh whipped cream for an easy and refreshing dessert.
- Swap the frosting in THIS keto fruit pizza with homemade coconut curd for a little extra flavor!
Tips for making Coconut Curd
- Canned, full-fat coconut milk or coconut cream is best because it has the most coconut flavor. But, cartons of coconut milk will work as well
- Coconut oil gives more coconut flavor, while butter tends to make the curd a bit richer. It's simply a matter of preference - so try it both ways and decide for yourself 🙂
- When you get to step 3 the mixture is going to look lumpy and broken. Rest assured that this is normal, just keep going 🙂
- Be sure that you are using low heat and whisk constantly to prevent the eggs from cooking to fast.
- As soon as the mixture has thinned back out and no longer looks curdled, switch from a whisk to a rubber spatula to ensure that you are scraping the bottom of the pan.
- The xanthan gum is optional, it helps to stabilize the lemon curd and also thickens it a bit.
- I can't stress enough the importance of using a powdered sweetener if you wish to serve this sauce chilled. Granular sweeteners tend to get grainy when they are chilled and that is definitely NOT the texture we are aiming for here.
- I like to stir the coconut flakes in while the mixture is still cooking because it helps to extract the flavor from the coconut flakes. You can stir them in at the end, or not use them at all.
- If you prefer a smooth curd, but want the extra flavor from the coconut flakes, you can simply run the curd through a sieve to remove the coconut flakes after cooking.
Be sure to check out these other great recipes:
- Keto Lemon Curd
- Coconut Shrimp with Pina Colada Dipping Sauce
- Keto Coconut Chip Ice Cream
- Homemade Keto Granola 4 Ways
📖 Recipe
Sugar Free Coconut Curd | Keto
Equipment
- Rubber Spatula
- Heavy Bottomed Sauce Pan
- Whisk
Ingredients
- 6 tablespoon Coconut Oil or Butter, softened
- ½ cup Powdered Sugar Substitute or to taste
- 2 Eggs
- 2 Egg Yolks
- ¾ cup Canned Coconut Milk
- ½ teaspoon Coconut Extract or to taste
- ¾ cup Unsweetened Shredded Coconut Optional
- ½ teaspoon Xanthan Gum Optional
Instructions
- In a medium mixing bowl, cream together the coconut oil (or butter) and sugar substitute with an electric mixer until light and fluffy.
- Add the eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
- Next, add the coconut milk and coconut extract, continue to beat on low speed until incorporated. At this point, you are going to think that I have lead you astray. The mixture will look lumpy and broken, but keep going 🙂
- Transfer to a medium-sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
- Stir in the Shredded coconut flakes if using
- Increase the heat to medium-low and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture. You may be tempted to increase the heat in order to cook this curd faster - DON'T DO IT! Slow and steady is key and heating the curd too quickly will make it eggy.
- Remove from heat, sprinkle the Xanthan Gum on top and whisk it in.
- Transfer the mixture to a dish and place it in the fridge to cool. At this point, it is ready to serve, but it will thicken more as it cools.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Tara says
This is SO good!!! I could eat it right out the jar, but I really shouldn’t... This is going to be my go-to recipe for anything that needs a coconut custard. It’s a little bit sweet on its own, but I mixed it with keto “yogurt,” and had to add sweetener to combat the tartness of the sour cream. I love coconut, and this is perfect!