Lemon curd



1 can of full fat coconut milk (solid and liquid part)

2 tbsp arrowroot

2 tbsp lemon zest, finely grated

1/4 cup juice from lemons (normally 2 lemons)

few drops of stevia or monk fruit

Lax eða bleikja með dilli, capers og sítrónu - Wild salmon with dill, capers and lemon


Put the coconut milk and lemon zest in a saucepan and whisk till smooth.

Mix lemon juice and arrowroot in a bowl and stir until the arrowroot has dissolved.

Add it to the coconut milk mixture and give it a good whisk. Now stevia or monk fruit are added to sweeten, how much depends on your taste.

Turn on medium heat and whisk until the mixture thickens. It’s not supposed to boil, but when it’s thick enough to make forms with a spoon take it off the heat and let it rest for 15 minutes.

Then whisk the mixture again for a couple of minutes until it’s completely smooth. Transfer to serving bowls or glasses. Cool for at least 5 hours. I like it better when it’s been in the fridge overnight.


Garnish with berries, nuts, grated dark chocolate or whatever you fancy.

Keep in mind that the texture is different from classical lemon puddings, it’s not as light and a bit gooey. Reminds me of warm puddings from my childhood.

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