Coconut-lime curd

Name: coconut-lime curd
Cook time: 15 min
Total time: 195 min
Yield: 4
Ingredients: 1 vanilla bean; 4 lime cleaned up; 8 medium sized egg; 100 g granulated sugar; 165 ml coconut cream tin can; 100 g coconut oil pot 400 g

Coconut-lime curd of coconut oil and coconut cream

Ingredients

1 vanilla bean
4 lime cleaned up
8 medium sized egg

100 g granulated sugar
165 ml coconut cream tin can
100 g coconut oil pot 400 g

Directions

Halve the vanilla pod in the length and scrape out the marrow with a sharp knife.
Grate the green skin of the limes and press the fruit. Split the eggs. The proteins are not used.
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.
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.