Coconut Curd Junket Food

COCONUT LEMON CURD

Coconut Lemon Curd image

Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup sweetened shredded coconut
1 cup sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest, plus 1/2 cup fresh juice (from 2 to 3 lemons)
1 teaspoon finely grated Meyer-lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
1/2 teaspoon kosher salt
8 large egg yolks
10 tablespoons unsalted butter, cut into pieces

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

Coconut Curd Junket image

This produces a wonderfully light dessert, similar to an intensely flavored, opaque coconut jelly! Try topping with fresh fruit for an extra-special treat.

Provided by Ady

Categories Dessert Salads

Time 2h10m

Yield 4

Number Of Ingredients 6

Ingredients

¼ ounce agar-agar
2 ½ cups water, divided
4 tablespoons superfine sugar
1 cup sweetened cream of coconut
¼ cup milk
1 teaspoon almond extract

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.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 46.4 g, Cholesterol 1.2 mg, Fat 10.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.5 g, Sodium 34.3 mg, Sugar 43.9 g

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