If you’ve ever thought that passion fruit curd was only for those who eat eggs, think again! This Eggless Passion Fruit Curd Recipe brings all the zesty brightness and silky texture you adore without a single egg in sight. Bursting with tropical flavor and boasting a creamy consistency, it’s the perfect vibrant spread for toast, a luscious layer in cakes, or even a fresh topping on your favorite snacks. Trust me, this eggless version won’t just meet your expectations—it will become your new obsession.
Ingredients You’ll Need
Getting the perfect Eggless Passion Fruit Curd Recipe starts with simple, wholesome ingredients that each play their part beautifully. From pulp to vegan butter, every component contributes to the signature tangy sweetness, smoothness, and vibrant hue that make this curd unforgettable.
- Passion fruit pulp (240 g): The star ingredient providing that intense tropical aroma and tart flavor that wakes up your taste buds.
- Granulated sugar (150 g): Balances the tartness of passion fruit while transforming the curd into a luscious, sweet treat.
- Non-dairy milk (160 ml): Soy, oat, or almond milk gives the curd its creamy texture without relying on eggs or dairy.
- Cornstarch (40 g): The thickening agent that creates that perfect custard-like consistency without eggs.
- Vegan butter (60 g, cold and cubed): Adds richness and a velvety finish, ensuring your curd feels luxurious on your palate.
How to Make Eggless Passion Fruit Curd Recipe
Step 1: Prepare the Passion Fruit Pulp
Start by slicing the tops off about 12 passion fruits and scooping out the pulp and seeds into a food processor. Blitz it for around 30 seconds until the juices separate from the seeds. This step is key to extracting maximum flavor and ensuring a smooth final texture.
Step 2: Sift the Juice
Next, pour the pulp mixture through a fine-mesh sieve to separate the seeds from the juice. If you love the crunch of passion fruit seeds, save a few to stir back into your curd later – they add a lovely textural contrast that’s totally optional but delightful.
Step 3: Simmer the Passion Fruit and Sugar
Transfer the strained passion fruit juice and granulated sugar into a large saucepan. Place it over medium heat and bring it to a gentle simmer, whisking frequently. This warms the mixture, dissolves the sugar, and starts to blend the flavors beautifully.
Step 4: Make the Cornstarch Slurry
In a separate bowl, whisk together the cornstarch and your choice of non-dairy milk until smooth and lump-free. This slurry is going to be the magic that thickens your curd without needing eggs.
Step 5: Thicken the Curd
Pour the cornstarch slurry into your simmering passion fruit mixture. Lower the heat to medium (or low if using a gas stove) and keep whisking vigorously for 3 to 5 minutes. The curd will thicken and coat your spatula—a classic sign that it’s ready.
Step 6: Strain Into Vegan Butter
Place cold vegan butter cubes in a large bowl and set a fine-mesh sieve over it. Pour the hot curd through the sieve, using a spatula to push it through if needed. Whisk the curd into the butter until it melts and the mixture becomes delectably smooth and glossy.
Step 7: Chill the Curd
Cover the surface of the curd with plastic wrap to prevent a skin from forming, and let it cool for 10 to 15 minutes. Then, pop it in the fridge for at least an hour. As it chills, the curd thickens to the perfect spreadable consistency.
Step 8: Store or Use
Once chilled, your Eggless Passion Fruit Curd Recipe is ready to shine in your favorite desserts, or simply spoon it into an airtight jar and refrigerate. It sustains its fresh, tangy flavor for up to one week—ready whenever you need a fruity burst of sunshine.
How to Serve Eggless Passion Fruit Curd Recipe
Garnishes
Brighten your presentation with a sprinkle of passion fruit seeds, fresh mint leaves, or a light dusting of powdered sugar. These garnishes add a pop of color while complementing the curd’s tropical essence.
Side Dishes
This curd pairs beautifully with warm toast, flaky croissants, or crisp crackers. It’s also divine dolloped atop vegan yogurt or swirled into oatmeal for a refreshing breakfast twist.
Creative Ways to Present
Take your Eggless Passion Fruit Curd Recipe beyond the jar by layering it in parfaits with granola and fresh berries or using it as a tangy filling in vegan cupcakes, tarts, or crepes. The possibilities to impress your friends and family are endless!
Make Ahead and Storage
Storing Leftovers
Keep any leftover curd sealed in an airtight container in the refrigerator. It stays fresh and flavorful for at least one week, making it perfect for batch preparation ahead of time.
Freezing
To store for longer, freeze your curd in an airtight container. It can be kept frozen for several months without losing its taste or texture. Thaw overnight in the fridge before using for best results.
Reheating
If your curd becomes too firm after refrigeration or freezing, gently warm it over a double boiler. This method softly melts the curd without cooking it further, restoring that smooth, spreadable texture.
FAQs
Can I use fresh passion fruit instead of pulp?
Absolutely! Fresh passion fruit is what gives this curd its signature tang. Just extract the pulp and juice as described, and you’re good to go. Fresh fruits ensure the best flavor profile.
What non-dairy milk works best in this recipe?
Soy, oat, and almond milk all perform wonderfully. Choose unsweetened versions to control the sweetness and keep your curd’s taste balanced and natural.
Is vegan butter necessary? Can I substitute it?
Vegan butter adds richness and silkiness that’s hard to replicate. If you don’t have vegan butter, coconut oil is an option but keep in mind it might alter the flavor slightly.
How is the curd’s texture without eggs?
The cornstarch is the secret weapon! It thickens the mix so you get that custard-like creaminess and the luscious mouthfeel you expect from a traditional curd, just 100 percent egg-free.
Can I add passion fruit seeds back into the curd?
Yes! Adding some seeds back in is a lovely way to bring in extra texture and visual appeal. It’s entirely up to your preference—either silky smooth or with delightful pops.
Final Thoughts
Cooking up this Eggless Passion Fruit Curd Recipe is like capturing a little tropical sunshine in a jar, and I can’t recommend it enough. Whether you’re vegan, allergic to eggs, or just looking to try something new, this curd will brighten your breakfast table and add that perfect zing to desserts. Go ahead and dive into this easy, vibrant delight—you’re going to fall in love from the very first spoonful!
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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 and tangy spread made with fresh passion fruit pulp, non-dairy milk, and vegan butter. Perfect for those seeking a dairy-free and vegan alternative, it offers a luscious, tropical flavor that’s ideal for topping desserts or spreading on toast. The recipe involves simmering passion fruit juice with sugar and cornstarch to thicken, then blending with vegan butter for a silky finish.
Ingredients
Fruit Base
- 240 g passion fruit pulp (extracted from ~12 passion fruits)
Sweetener
- 150 g granulated sugar
Thickening & Liquid
- 40 g cornstarch
- 160 ml non-dairy milk (soy, oat, or almond)
Fat
- 60 g vegan butter (block-style, cold, and cut into cubes)
Instructions
- Prepare the passion fruit pulp: Slice the tops off of the passion fruits and squeeze the pulp and seeds into a food processor. Blitz for around 30 seconds until the juices separate from the seeds.
- Sift the pulp: Pass the mixture through a fine-mesh sieve to separate the seeds from the juice. Reserve some seeds to add back later if desired.
- Simmer the juice and sugar: Add the passion fruit juice and granulated sugar to a large saucepan and bring to a simmer over medium heat, whisking frequently to dissolve sugar.
- Make the cornstarch slurry: In a separate bowl, whisk the cornstarch together with the non-dairy milk to form a smooth paste with no lumps.
- Thicken the curd: Slowly add the cornstarch slurry to the simmering passion fruit mixture. Cook over medium to low heat, stirring constantly for 3-5 minutes until the mixture thickens enough to coat the back of a spatula.
- Strain and mix with butter: Place cold vegan butter cubes in a large mixing bowl and set the fine-mesh sieve on top. Pour the thickened curd through the sieve, using a spatula to help push it through. Whisk the strained curd into the butter until smooth and fully combined.
- Chill the curd: Cover the surface of the curd with plastic wrap and allow it to cool slightly at room temperature for 10-15 minutes, then refrigerate for about 1 hour to let it thicken further.
- Store or use: Once chilled, use immediately or store in an airtight jar in the refrigerator for up to 1 week. For a runnier consistency, gently rewarm over a double boiler. The curd can also be frozen for several months.
Notes
- Use fresh passion fruits for the best flavor; approximately 12 fruits yield 240 g pulp.
- Granulated sugar can be adjusted according to taste for sweetness preferences.
- Cornstarch acts as the thickener replacing eggs in this eggless curd.
- Vegan butter should be block-style and cold to help achieve a creamy texture when whisked in.
- You can reserve some passion fruit seeds after sieving for texture or garnish if desired.
- Storage tips: store in a sealed jar in the fridge for up to one week or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan
