Coconut Curd Junket Recipes

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COCONUT CURD | KAYA(SINGAPORE)



Coconut Curd | Kaya(Singapore) image

I'm traveling the world, vegetarian style. Curd is a spread that's thickened with egg yolks... In this sense, Kaya is just like Britain's much adored lemon curd, but with the flavor of rich, velvety coconut milk instead of tart lemon juice. Kaya is smooth and silky on the tongue, and makes any breakfast instantly feel special. The best part is that there are only three ingredients, the luscious blend is vegetarian, and, just happens to be gluten-free. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime. Singapore is an island city-state in Southeast Asia. This recipe is common in Malaysia and Indonesia as well. Adapted from Global Table Adventure.

Provided by Sharon123

Categories     Coconut

Time 55m

Yield 1 small jar

Number Of Ingredients 3

1 (13 1/2 ounce) can coconut milk (not light)
3 egg yolks
3/4 cup sugar

Steps:

  • Whisk the sugar, yolks and coconut milk and then strain into a heatproof bowl.
  • Place the bowl over a pot of rapidly simmering water (don't let the water touch the bottom of the bowl). Stir often until the curd starts to thicken.
  • Once the curd is a bit thicker, you can stir a little less often.
  • Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.
  • Tip: If the custard doesn't seem to be thickening after 10-20 minutes, try increasing the heat.
  • Cool and keep refrigerated. The curd will thicken as it cools.

Nutrition Facts : Calories 2154.9, Fat 77.4, SaturatedFat 66.2, Cholesterol 498, Sodium 167.4, Carbohydrate 364.2, Fiber 0.8, Sugar 355.8, Protein 12

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