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Coconut-lime curd
 
 
4 ServingsPTM195 min

Coconut-lime curd


Coconut-lime curd of coconut oil and coconut cream

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Directions

  1. Halve the vanilla pod in the length and scrape out the marrow with a sharp knife.
  2. Grate the green skin of the limes and press the fruit. Split the eggs. The proteins are not used.
  3. Put the lime juice and juice, marrow, sugar, egg yolks and coconut cream in a saucepan and stirring until boiling until boiling. Do not let it boil.
  4. Add the coconut oil and let it melt. Put the curd in glass jars and close immediately. Turn around and let cool in 3 hours. Store in the refrigerator.


Nutrition

545Calories
Sodium1% DV35mg
Fat68% DV44g
Protein16% DV8g
Carbs10% DV29g
Fiber4% DV1g

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