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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
2
Yield:
2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.

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  • 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

557 calories; protein 11.4g; carbohydrates 14.8g; fat 53.1g; cholesterol 381.4mg; sodium 201mg. Full Nutrition
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