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  • 114 ounce can coconut cream*
  • 3 tbsp Meyer lemon zest
  • 1/2 cup Meyer lemon juice
  • 2 tbsp arrowroot starch or cornstarch
  • 1-2 tbsp maple syrup ((plus more to taste))


  • Place coconut cream and lemon zest in a small saucepan and whisk to combine.
  • Add lemon juice and arrowroot to a small mixing bowl and whisk to thoroughly dissolve. Then
    add to the coconut cream mixture. Stir until combined.
  • Lastly, if desired, add maple syrup. Start with 1/2 tablespoon and increase to desired
    sweetness. Whisk again until well combined.
  • Place saucepan over medium heat, whisking often, bring to a simmer. Once it starts
    thickening, reduce heat to medium-low and continue cooking until a visible ribbon forms
    when spooning a bit of the curd across the top. It should be thick and kind of custard-like in
  • Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar. Cover with
    plastic wrap, making sure the plastic wrap touches the curd.
  • Refrigerate for at least 4 hours, or overnight, or until completely chilled and set. Will keep in
    the refrigerator for 7-10 days, though best within the first 4-5 days.


Love to serve this with Citrus OLA Oil cake with Toast marinated berries.