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Coconut-lime curd
Coconut-lime curd of coconut oil and coconut cream
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Ingredients
Directions
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Halve the vanilla pod in the length and scrape out the marrow with a sharp knife.
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Grate the green skin of the limes and press the fruit. Split the eggs. The proteins are not used.
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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.
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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.
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Nutrition
545Calories
Sodium1% DV35mg
Fat68% DV44g
Protein16% DV8g
Carbs10% DV29g
Fiber4% DV1g
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