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I always thought making curd was one of the tedious, pain-in-the-hole things that only your gran could be bothered to do, but my way was super easy. I was going to make your stock standard lemon curd for my first foray, but there was a container of pineapple in the fridge, so I thought I’d give that a crack. Stroke of bloody genius! Use this curd on all your breakfast noms like pancakes, waffles, granola or chia puddings. Delicious with some coconut yoghurt.
- 1 cup of puréed fresh pineapple (around 300g blended)
- 3 egg yolks
- 1/4 cup honey
- 2 tablespoons of arrowroot flour
- 1 teaspoon lime zest
- Pinch sea salt
- 3 tablespoons coconut butter
- Chop your 300g of fresh pineapple flesh and whizz in a high speed blender for a few seconds to get a smooth puree.
- Pour the puree in to a saucepan along with all other ingredients except the coconut butter.
- Whisk over a low heat to a gentle simmer. Do not let it boil or too much of a hard-core simmer, just low and slow. Continue whisking over the heat for 4-5 minutes until its smooth and thickened.
- Remove from heat and tie in the coconut butter. It will obviously melt and stir through the warm curd.
- Pour into a glass jar and chill in the fridge.
- Makes 1 1/2 cups
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