Coconut Curd Junket Recipes

COCONUT LEMON CURD

Steps:

• Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
• In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
• Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.

COCONUT CURD JUNKET

Steps:

• In a small pan, dissolve the agar-agar in 1 1/4 cups water over medium heat.
• In another pan, combine the sugar, remaining 1 1/4 cups water, milk, coconut cream, and almond extract over medium heat until the sugar dissolves.
• Pour the sugar mixture into a bowl then add the agar-agar mixture, making sure to blend well. Set in the fridge for 2 to 3 hours, or until set. Cut into cubes and place in serving bowls, topping with fruit if desired.

COCONUT CURD JUNKET

Steps:

• In a small pan, dissolve the agar-agar in 1 1/4 cups water over medium heat.
• In another pan, combine the sugar, remaining 1 1/4 cups water, milk, coconut cream, and almond extract over medium heat until the sugar dissolves.
• Pour the sugar mixture into a bowl then add the agar-agar mixture, making sure to blend well. Set in the fridge for 2 to 3 hours, or until set. Cut into cubes and place in serving bowls, topping with fruit if desired.