Delicious and moreish curd that you won't be able to resist!
5 egg yolks
3/4 cup sugar
125g butter- cubed
315mls coconut cream
place yolks and sugar in a medium saucepan on a low heat
stir it all together (it will come together quickly)
then add in the cubed butter and whisk it together
stir in the coconut cream and whisk for about 6-8 minutes
bottle it in clean, sterilised jars
|only 4 ingredients- brilliant!|
|on the stove ready to become curd|
|mixing in the butter|
|all stirred up and curdy!|
|luscious jars for the eating|
Coconuts bring back vivid childhood memories for me, unlike the average Victorian child perhaps! My parents were very young and very poor, and they had 4 children under 6 at one stage. For some strange reason, our grandmum thought it was a great idea to give her daughter a whole coconut every time she saw us. Frankly, a lump of steak or a big bag of potatoes makes more sense, but who knows how an old lady thinks? My dad would get out his hammer and chisel and hack away at the eyes of the coconut till he had pierced them, and the coconut water would flow out. He would then break open the brown and hairy beast, break it up into small pieces and thus we would have something to chew on for the next few days.
These days I do not indulge in such antics, but I do drink coconut water and use the cream in curries.
Mysteriously, several cans of coconut cream have popped up in my pantry lately. (I think I have a pantry elf who plays odd tricks on me) I have been dying to try out the recipe from Not Quite Nigella's wonderful blog anyway so I had no excuse not to give it a go. It is very easy to make and so delicious to eat. I have been going back and forth to the fridge all day to have a wee spoonful- or 2!