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1
Preheat the oven to 225F and line a baking sheet with parchment.
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2
Beat the meringue powder and water together in a small, deep bowl for 1 minute, then spoon in the sugar and salt and beat until stiff peaks form.
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3
Beat in the extracts.
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4
Scrape into a piping bag (or zip-top bag with the corner snipped) and pipe spiral discs on the parchment.
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5
Place in the oven and bake for 35 minutes.
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6
Turn off the oven and allow to cool 2 hours inside.
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7
Combine the sugar, zests and starch in a saucepan and whisk in the eggs.
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8
Place over medium heat.
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9
Cook, whisking constantly, for 1 minute, then whisk in the juice.
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10
Slowly whisk in the hot Coconut Dream and hot water.
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11
Cook over medium-low heat, whisking constantly, about 3 minutes, until the mixture bubbles and thickens.
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12
Let bubble, whisking often, for one minute longer.
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13
Remove from the heat and whisk in the butter until smooth, then add the Greek yogurt and coconut extract and whisk in until well combined.
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14
Spoon into individual serving cups or ramekins, lightly press a piece of plastic wrap onto the surface of each to prevent a skin forming, and refrigerate 3-4 hours.
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15
Remove the cups from the fridge and place a meringue cap onto the surface of each curd.
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16
Serve within 30 minutes of assembly, but this is best eaten immediately.
