Coconut Curd

Using a mixer, beat together butter and sugar until light and fluffy. Mix in one egg at a time, allowing it to mix completely before adding another egg. Then mix in the egg whites. Mix in coconut milk until incorporated. Pour the mixture into the top of a double boiler or a bowl that you can set over a pot of simmering water.

Over medium heat, using the double boiler, heat and stir cream/egg/coconut mixture. Add in vanilla bean caviar and the vanilla bean husk. Stir mixture frequently until temperature reaches approximately 170 F and the mixture begins to thicken; approximately 10 minutes.

Pour the mixture into a bowl and let it cool in the fridge. When cool, place it in an airtight container and use within a week.

Dollop on top of biscuits, fill cupcakes or spread between layers of cake. Or devour with a spoon.

Adapted from Bell’alimento’s Lemon Curd.