Coconut Lemon Curd

This creamy and tangy curd is a perfect spread for toast or filling for pastries.

1. In a medium saucepan, whisk together the coconut milk, sugar, eggs, lemon juice, and lemon zest.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
3. Remove from heat and stir in the butter until melted and smooth.
4. Strain the curd through a fine-mesh sieve into a bowl.
5. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
6. Refrigerate until chilled and firm, at least 1 hour and up to 1 week. Enjoy!