How to Make Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips - A Step-by-Step Guide

Looking for a delicious and guilt-free dessert that meets the guidelines of the popular Paleo diet? Look no further than this delectable recipe for Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips. This dessert not only satisfies your sweet tooth, but it also fits within the parameters of the Paleo lifestyle, which emphasizes foods that our ancestors would have eaten.

By using natural ingredients and avoiding processed sugars and grains, this recipe ensures that you can...

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Ingredients

  • ½ cup tangerine juice
  • ½ cup lemon juice
  • 3 eggs
  • 1 egg yolk
  • 6 tablespoons coconut oil, divided
  • 2 tablespoons flaked coconut
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 2
  • Yield: 2 cups

  • Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
  • Heat juice mixture over medium-low heat. Whisk in 3 tablespoons coconut oil until well-combined. Add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. Remove from heat. Spoon curd into small bowls or jars.
  • Cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. Season with salt. Top curd with coconut flakes and refrigerate until set, about 1 hour.
  • Nutrition

    557 cal.

    • Total Fat: 53g
    • Saturated Fat: 42g
    • Cholesterol: 381mg
    • Sodium: 201mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 11g
    • Vitamin C: 47mg
    • Calcium: 66mg
    • Iron: 2mg
    • Potassium: 312mg