Coconut Curd Recipe
Coconut curd is a creamy and refreshing dish made with coconut milk and curd it is healthy and satisfying addition for a dip or even dessert without wasting time let’s make coconut curd
Ingredients
2 Cup thick coconut milk
2 Cup curd
1/5 Tablespoon lemon juice
salt for taste
Honey for better taste
Step:1
Take a bowl mix the coconut milk , and curd until smooth
Step:2
After that add some salt and temper with musted seeds curry leaves and green chili
Step:3
For sweet add honey and a pinch of cardamom powder for extra flavour
Step:4
Keep it for overnight ant morning serve it and enjoy the coconut curd
FAQs
1. Can I make coconut curd without a starter culture
Yes! You can use:
Store-bought probiotic capsules (open and use the powder)
1-2 tbsp of dairy yogurt (as a starter, but not vegan)
Fermented coconut water (for a wild fermentation method)
2. Why isn’t my coconut curd setting
Possible reasons:
Temperature too low (ideal range: 40-45°C / 100-110°F).
Not enough starter culture (use 1 tbsp per 2 cups coconut milk).
Fermentation time too short (needs 8-12 hours).
3. Is coconut curd dairy-free and vegan
Yes It’s made from coconut milk and vegan probiotics, making it perfect for plant-based diets.
4. How do I thicken runny coconut curd
Add tapioca starch or agar-agar while heating the milk.
Strain through a cheesecloth for 1-2 hours to remove excess liquid.
5. How long does homemade coconut curd last
Fridge: Up to 5-7 days in an airtight container.
Freezer: Not recommended (texture changes).
6. Can I use low-fat coconut milk
No. Full-fat coconut milk works best for a creamy texture.
7. What’s the difference between coconut curd and yogurt
Coconut curd is dairy-free, tangier, and has a lighter texture.
Yogurt is milk-based and thicker.
Conclusion
Coconut curd is a delicious, probiotic-rich, vegan alternative to traditional yogurt. With its creamy texture and tangy flavor, it’s perfect for smoothies, desserts, or as a topping for granola.