- Preheat your oven to 140 degrees celsius. Add desiccated coconut, cinnamon, 3 tbsp of coconut oil, 1 egg and salt to mixing bowl and stir with a fork until you reach a sticky, dough-like consistency.
- Press the 'dough' mixture into a silicon muffin tray and press down to form a shell-like shape. Bake in oven until golden brown, then remove and allow to cool. Your coconut shells will pop out of the silicon moulds very easily.
- Time to make the lemon curd! Add the other 3 eggs and 6 tbsp coconut oil and whisk well in a saucepan on low heat. Stir continuously. Add lemon juice, lemon zest and continue to stir without stopping, to avoid clumping.
- Take off the heat as soon as the mixture is smooth. Press the mixture through a sieve into a pouring jug, ensuring you get it all. Then pour the curd into the coconut shells and place back in oven for a further 5 minutes. Serve warm!