Blood Orange Curd

• 14oz can coconut cream
• 2 tbsp blood orange zest
• 1/2 cup blood orange juice
• 3 tbsp maple syrup
• 2 tbsp arrowroot starch
  

Step 1
Mix the coconut cream and zest and add to a small saucepan. Add juice and maple syrup, and stir to mix. 

Step 2

Heat on medium/low until bubbles appear. Mix and lower heat to low. Add starch and continue stirring until mixture starts to thicken and become jello-like (starch works best minimally heated, so you want to add it late in the process). '

Step 3

Remove from heat and stir. Let sit for 15 minutes to cool. Add to a small container that just fits the curd, so that the lid is tight to the curd. Alternatively, place a piece of plastic wrap touching the top of the curd, press down and close the lid of your container. Allow to chill and set for 6 hrs or overnight.