Step 1

Place coconut cream and lemon zest in a small saucepan and whisk to combine.

Step 2

Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.

Step 3

Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.

Step 4

Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.

Step 5

Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.

Step 6

Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.

Step 7

Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.

Step 8

This is so delicious you can eat it straight, but it makes an especially delicious topping for muffins, pancakes, waffles and other baked goods.