If you adore the tropical zing of passion fruit but want to keep things simple and plant-based, this Eggless Passion Fruit Curd Recipe is a total game-changer. It combines the vibrant, tangy flavor of fresh passion fruit with a luxuriously smooth, creamy texture—without a single egg in sight. This curd is just bursting with sunshine in every spoonful, perfect for brightening up your breakfasts, desserts, or afternoon teas with an irresistibly fruity punch. It’s easy to whip up, makes a fantastic batch to keep on hand, and feels indulgent yet wholesome all at once.
Ingredients You’ll Need
Gathering the right ingredients is the secret to achieving that perfect balance of sweet, tart, and creamy in this curd. Each component plays an essential role, from bringing out the natural passion fruit flavor to achieving the silky texture that makes this curd so irresistible.
- Passion fruit pulp (240 g): This is the star ingredient, providing fresh, vibrant tropical flavor and beautiful golden color.
- Granulated sugar (150 g): Balances the tartness of the passion fruit and ensures a smooth sweetness throughout.
- Non-dairy milk (160 ml): Soy, oat, or almond milk add creaminess and help achieve the right consistency without dairy or eggs.
- Cornstarch (40 g): Acts as the thickening agent to give the curd that luscious, spreadable texture.
- Vegan butter (60 g, cold and cubed): Adds richness and silky smoothness, enhancing the curd’s luscious mouthfeel.
How to Make Eggless Passion Fruit Curd Recipe
Step 1: Prepare and strain the passion fruit pulp
Start by slicing off the tops of your passion fruits and scooping out all the pulp and seeds. Blitz these in a food processor for about 30 seconds so the juices separate from the seeds. Then, sieve the mixture through a fine mesh to catch the seeds, leaving you with silky passion fruit juice that will make your curd vibrant and smooth.
Step 2: Simmer passion fruit with sugar
Pour the juice and sugar into a large saucepan and heat it gently until it begins to simmer. Whisk often so the sugar dissolves completely, melding the sweetness with the tart, floral notes of the passion fruit.
Step 3: Prepare the cornstarch slurry
In a separate bowl, whisk together the cornstarch and your choice of non-dairy milk until a smooth paste forms without lumps. This will thicken the curd beautifully, giving it that perfect silky consistency.
Step 4: Thicken the curd mixture
Add the cornstarch slurry into the simmering passion fruit mixture. Turn the heat to medium or low if using a gas stove, and whisk continuously for 3–5 minutes. You’ll notice the curd thickening nicely—it should coat the back of your spatula without running off.
Step 5: Strain and incorporate vegan butter
Remove the saucepan from heat. Place the cold vegan butter cubes into a large bowl, then pour the hot curd through a sieve into the bowl, using a spatula to encourage all of that delicious curd through. Whisk the curd and butter together until silky smooth and glossy—this step elevates your curd to pure decadence.
Step 6: Chill and thicken
Cover the surface of the curd directly with plastic wrap to prevent any skin from forming. Let it cool at room temperature for 10–15 minutes, then refrigerate for at least an hour. As it chills, it will thicken further and deepen in flavor, ready to dazzle your taste buds.
Step 7: Store and enjoy
Once chilled, feel free to spoon your eggless passion fruit curd into airtight containers. It’s ready to use as a topping, filling, or a stand-alone treat. Remember, it keeps well for about a week in the fridge!
How to Serve Eggless Passion Fruit Curd Recipe
Garnishes
A little goes a long way when it comes to garnishes! Fresh mint leaves, a sprinkle of toasted coconut flakes, or even edible flowers add a pop of color and a refreshing contrast to the sweet-tart curd. These simple touches turn your serving into a mini tropical celebration.
Side Dishes
This curd shines alongside warm scones, flaky croissants, or spread on freshly toasted bread. It also pairs surprisingly well with vanilla yogurt or coconut cream for a dairy-free twist, turning your breakfast or brunch into an elegant affair.
Creative Ways to Present
Take your Eggless Passion Fruit Curd Recipe to the next level by using it as a filling for vegan cupcakes, layered parfaits with granola and fresh fruit, or even swirled into vegan cheesecakes. It also makes an astonishingly good swirl in homemade ice creams or on top of pancakes for a deliciously tropical weekend treat.
Make Ahead and Storage
Storing Leftovers
Keep your curd fresh by storing it in an airtight jar or container in the fridge. It holds up wonderfully for up to a week, maintaining its flavor and silky texture. Just give it a gentle stir before you dig in, especially if it’s chilled for a few days.
Freezing
If you want to stock up, freezing is a great option! Place the curd in a tightly sealed container and freeze for several months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor rescue.
Reheating
When you want your curd more spreadable or spoonable, warm it gently using a double boiler or short bursts in the microwave, stirring often. This melts the butter back in and restores that silky consistency without breaking the curd.
FAQs
Can I use frozen passion fruit pulp for this recipe?
Absolutely! Frozen passion fruit pulp works just as well as fresh. Just be sure to thaw it completely and stir before using to make sure the juice and pulp are well combined for the best flavor and texture.
Is this curd suitable for vegans?
Yes, the recipe uses vegan butter and non-dairy milk, making it perfect for a vegan diet while still capturing the creamy richness typical of traditional curds.
Can I substitute the cornstarch with another thickener?
You can try alternatives like arrowroot powder or tapioca starch, but keep in mind that the thickening power and texture might vary slightly. Cornstarch is most reliable here for that smooth finish.
How tangy is this curd compared to lemon curd?
Passion fruit has a more tropical, floral tang that’s less sharp than lemon but wonderfully vibrant and slightly sweet, making this curd uniquely refreshing and balanced.
Can I make this curd without sugar?
You can reduce the sugar if you prefer a tarter curd or substitute with natural sweeteners like maple syrup or agave, but note that the sweetness level and texture might shift a bit.
Final Thoughts
Making this Eggless Passion Fruit Curd Recipe is like bottling up a little tropical sunshine that you can enjoy anytime. Whether you spread it on toast, dollop it on desserts, or use it as a baking ingredient, this curd offers a fresh, zesty punch that’s as delightful as it is easy to prepare. I can’t wait for you to try it and make your own sweet memories with every tangy, creamy bite!
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Eggless Passion Fruit Curd Recipe
- Total Time: 1 hour 28 minutes
- Yield: 20 servings
- Diet: Vegan
Description
This easy eggless passion fruit curd is a vibrant, tropical spread made with fresh passion fruit pulp and dairy-free ingredients. Perfect for vegan and lactose-intolerant diets, it’s creamy, tangy, and naturally sweet, ideal for spreading on toast, layering in cakes, or dolloping onto desserts. The recipe uses non-dairy milk and vegan butter for a smooth texture and is free from eggs, making it suitable for various dietary needs.
Ingredients
Passion Fruit Curd
- 240 g passion fruit pulp (extracted from approximately 12 passion fruits)
- 150 g granulated sugar
- 160 ml non-dairy milk (soy, oat, or almond)
- 40 g cornstarch
- 60 g vegan butter (block-style, cold, and cut into cubes)
Instructions
- Prepare the passion fruit pulp: Slice the tops off the passion fruits and squeeze the pulp along with the seeds into a food processor. Blitz for about 30 seconds until the juices separate from the seeds.
- Sift to separate seeds: Pass the mixture through a fine-mesh sieve to separate the seeds from the juice. Optionally, reserve some seeds to add back later for texture.
- Simmer passion fruit and sugar: Combine the passion fruit pulp and sugar in a large saucepan and bring to a simmer over medium heat, whisking frequently to dissolve the sugar.
- Prepare cornstarch slurry: In a separate bowl, whisk together the cornstarch and non-dairy milk to create a smooth paste.
- Thicken the curd: Add the cornstarch slurry to the simmering passion fruit mixture. Cook over medium heat (or low heat for gas stoves), whisking constantly for 3-5 minutes until thickened enough to coat the back of a spatula without dripping.
- Strain and mix with vegan butter: Place the cold vegan butter in a large mixing bowl. Pour the curd through a fine-mesh sieve into the bowl, using a spatula to press it through if needed. Whisk the curd and butter until smooth and combined.
- Chill the curd: Cover the surface with plastic wrap to prevent a skin, and let it cool slightly for 10-15 minutes. Then refrigerate for about an hour to allow it to thicken further.
- Store properly: Transfer the chilled curd to an airtight jar. It keeps in the refrigerator for up to one week. For a runnier consistency, gently reheat over a double boiler. It can also be frozen for several months and thawed overnight in the fridge before use.
Notes
- Passion fruit yield can vary; approximately 12 fruits yield 240 g of pulp.
- Adjust sugar amounts to taste, especially if using naturally sweet or less sweet passion fruit.
- Use cornstarch as a thickening agent to avoid eggs in this vegan version.
- Cold block-style vegan butter ensures a rich, creamy texture.
- To add texture, reserve some passion fruit seeds when sieving.
- Curd thickens as it cools, so don’t worry if it seems slightly runny when hot.
- Storage: keeps well refrigerated for 1 week or frozen for several months.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan, Tropical
