Step 1

In an off pan whisk the cornstarch, lemon zest, turmeric, water and lemon juice until fully incorporated. Turn the pan to medium-high heat and begin to whisk for about 6 minutes as the mixture heats up. You want to whisk the entire time so the cornstarch doesn’t clump up. The mixture will begin to thicken around the 3-minute mark then continue to get thicker by 6 minutes.

Step 2

Reduce heat to medium. Slowly add in the sugar and whisk thoroughly into the curd. Add in the sea salt, vanilla and stir to combine. Stir for another two minutes. If you begin to see any lumps whisk vigorously to remove.

Step 3

Remove from heat and Stir in the coconut cream and whisk vigorously to combine again. Bring back to heat and allow the mixture to heat over medium heat for about 5 minutes more minutes until it begins to thicken up even more, stirring occasionally. Taste and add more sugar if needed for your tastebuds - it’s supposed to be sweet and tart.

Step 4

Remove from heat and allow to cool in the fridge. There’s barely any coconut flavour but any traces will be removed once it cools fully. Enjoy!