One or two medium/small mason jars or glass containers
14oz coconut cream
Whisk together coconut cream and orange zest in saucepan.
Stir together orange juice and arrowroot in measuring cup.
Pour juice and arrowroot mixture into coconut cream/zest.
Whisk in maple syrup.
Place saucepan on stovetop over medium-high heat. Stir mixture while it comes to a low boil. Reduce heat and continue whisking at a low boil, until it begins to thicken. Remove from heat when the curd creates ribbons when you lift the whisk.
Allow mixture to sit for 10-15 minutes.
Pour mixture into glass jars or container. Cover with plastic wrap to prevent skin from forming on surface. Refrigerate for several hours before serving.
🥕You can increase the sweetness or tartness of this by adding more maple syrup or orange zest before it's done cooking. A touch of lemon juice will also increase the tartness, if you prefer.