Preheat your oven to 140 degrees celsius. Add desiccated coconut, cinnamon, 3 tablespoons of coconut oil, 1 egg and salt to mixing bowl and stir with 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 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 of the heat as soon as the mixture is smooth, press mixture through a sieve into a pouring jug ensuring you get all contents. Then pour curd into coconut shells and place back in oven for a further 5 minutes and serve warm!