- 1/2 cup tangerine juice
- 1/2 cup lemon juice
- 3 eggs
- 1 egg yolk
- 6 tablespoons coconut oil, divided
- 2 tablespoons flaked coconut
- salt to taste
- 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.
10/24/2019
recipepes.com
paleo lemon and tangerine curd topped with salted coconut chips, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
