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!
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 cretivity, 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 it’s 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 from This Mom’s Menu:
- Keto Lemon Curd
- Coconut Shrimp with Pina Colada Dipping Sauce
- Keto Coconut Chip Ice Cream
- Homemade Keto Granola 4 Ways
Sugar Free Coconut Curd | Keto
- Rubber Spatula
- Heavy Bottomed Sauce Pan
- 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.