1 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)
2 tablespoons coconut oil
1/3 cup lemon juice
1/2 cup white sugar
1/4 cup tapioca starch
pinch of salt
Optional: 2 teaspoons lemon zest for extra lemon flavor
In a medium sauce pan, whisk together 1/2 cup coconut cream and remaining ingredients over medium/low heat until the mixture thickens (about 5 minutes.) The curd will continue to thicken as it cools.
Remove from heat and stir in the remaining 1/2 cup coconut cream.
Allow curd to cool. Store in the fridge in an air tight container.