Coconut Curd

Silken curd that tastes of the tropics.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1/2 cup Unsalted Butter, room temperature
  • 1 cup Sugar
  • 3/4 cup Coconut Milk
  • 2 whole Eggs
  • 2 Egg Whites
  • 1/4 strip Vanilla Bean, halved and seeded


Servings 8

  1. In a mixer, beat together butter and sugar until light and fluffy. Beat in one egg at a time, allowing to mix completely before beating in another egg. Beat in coconut milk until incorporated.
  2. Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/coconut mixture. Add in vanilla bean caviar and vanilla bean husk. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
  3. Pour into bowl and let cool in fridge. When cool, place in air tight container and use within a week. Dollop on biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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2 Responses to Coconut Curd

  1. Megan, this looks delicious! I love the concentrated flavor and richness of curd and look forward to trying coconut! Thanks for the great recipe and welcome to BeBetsy!

  2. flouronmyface2 says:

    This looks so good. I have been on a curd kick and have made lemon and orange. I loved the orange. I can’t wait to try this recipe out!

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