Paleo Lemon And Tangerine Curd Topped With Salted Coconut Chips Recipes

PALEO LEMON AND TANGERINE CURD TOPPED WITH SALTED COCONUT CHIPS

Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips image

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.

Provided by SheLovesPaleo

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 2

Number Of Ingredients 7

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

Steps:

Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
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.
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 : Calories 556.6 calories, Carbohydrate 14.8 g, Cholesterol 381.4 mg, Fat 53.1 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 41.9 g, Sodium 201 mg, Sugar 9.9 g

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