If you’ve ever wanted to capture the vibrant, tropical essence of passion fruit in a luscious spread without using eggs, this Eggless Passion Fruit Curd Recipe is an absolute must-try. It perfectly balances tartness and sweetness with a silky, creamy texture that’s ideal for brightening up your breakfasts, desserts, or snacks. This curd combines the exotic zing of passion fruit with a smooth, velvety finish—without the fuss of eggs—making it wonderfully accessible and delightfully addictive.
Ingredients You’ll Need
This recipe shines because of its straightforward, wholesome ingredients, each playing a key role in building that rich, smooth curd perfect for any occasion. From the fresh zing of passion fruit to the creamy smoothness of vegan butter, here’s what you’ll need for the Eggless Passion Fruit Curd Recipe.
- Passion fruit pulp (240 g): The star ingredient packed with vibrant, tart flavor and natural juiciness.
- Granulated sugar (150 g): Adds just the right amount of sweetness to balance the passion fruit’s tang.
- Non-dairy milk (160 ml): Soy, oat, or almond milk works beautifully to create a creamy texture without eggs.
- Cornstarch (40 g): This is your thickening agent, giving the curd its luxurious consistency.
- Vegan butter (60 g): Cold and cubed, this enriches the curd with indulgent creaminess and body.
How to Make Eggless Passion Fruit Curd Recipe
Step 1: Prepare the Passion Fruit Pulp
Start by slicing off the tops of about a dozen passion fruits and scooping out the pulp and seeds into a food processor. Blitz this mixture for around 30 seconds to help separate the juice from the seeds, setting the stage for that fresh, fruity juice to shine through your curd.
Step 2: Strain the Seeds
Next, use a fine-mesh sieve to carefully separate the seeds from the passion fruit juice. Don’t toss the seeds out—you can reserve a few to stir back in later for a pleasant crunch if you like that texture.
Step 3: Simmer the Juice and Sugar
Combine the passion fruit juice and sugar in a large saucepan over medium heat, whisking gently but frequently. Bring this to a simmer, allowing the sugar to dissolve and the flavors to marry beautifully.
Step 4: Make a Cornstarch Slurry
In a small bowl, whisk together the cornstarch and your chosen non-dairy milk until smooth and lump-free. This slurry is the secret to thickening the curd without eggs.
Step 5: Thicken the Curd
Pour the cornstarch mixture into your simmering passion fruit syrup, lowering the heat if needed (especially if you’re using gas). Keep whisking steadily for 3 to 5 minutes until the mixture thickens and can coat the back of your spatula without dripping off. This step develops that signature rich texture you’re looking for in this Eggless Passion Fruit Curd Recipe.
Step 6: Incorporate Vegan Butter
Place your cold vegan butter in a large mixing bowl and pour the hot curd through a fine-mesh sieve into it, pressing with a spatula to get all the luscious curd through. Whisk briskly to create a silky, smooth blend without lumps.
Step 7: Chill the Curd
Cover the curd’s surface with plastic wrap to prevent a skin from forming and let it cool at room temperature for 10 to 15 minutes. Then, transfer it to the refrigerator for at least an hour to let it set and thicken further. This chilling step enhances the flavor and texture, making it perfect for spreading or filling.
Step 8: Store Properly
Once chilled, you can use your curd immediately or store it in an airtight jar in the fridge for up to a week. It can also be left out at room temperature for the day if sealed well. For a looser consistency, gently melt it over a double boiler before serving.
How to Serve Eggless Passion Fruit Curd Recipe
Garnishes
Sprinkle a few reserved passion fruit seeds on top for a delightful crunch and a burst of tangy zest. Fresh mint leaves also pair beautifully, adding a fragrant touch that invites a fresh, garden feel to every bite.
Side Dishes
This curd is an ideal companion for fluffy vegan pancakes, buttery scones, or toasted brioche. It also shines as a topping for coconut yogurt or dolloped onto a bowl of fresh berries, elevating any simple snack into a tropical treat.
Creative Ways to Present
Try layering the Eggless Passion Fruit Curd Recipe in parfait glasses with vegan whipped cream and granola for an irresistible dessert. Or swirl it into your favorite plant-based cheesecake batter for an unexpectedly bright and zesty twist that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Your leftover curd will keep well in an airtight jar in the refrigerator for up to one week. This means you can make a big batch and enjoy it across many meals, making breakfast or dessert prep a breeze during busy days.
Freezing
If you want to preserve your curd for longer, it freezes beautifully for several months. Just make sure to use a properly sealed container to prevent freezer burn. When you’re ready to enjoy it, thaw in the fridge overnight for best results.
Reheating
To bring your curd back to a spreadable consistency, gently warm it in a double boiler. This slow heating method prevents curdling and preserves the smooth, creamy texture that makes this Eggless Passion Fruit Curd Recipe so special.
FAQs
Can I use fresh passion fruit instead of pulp?
Absolutely! The recipe actually starts with fresh passion fruits—you’ll scoop the pulp out and strain it to get the juice needed for the curd. Fresh passion fruit ensures the most vibrant flavor.
What non-dairy milk works best for this curd?
Soy, oat, or almond milk all work wonderfully. Soy or oat milk tend to provide a slightly richer texture, but almond milk brings a subtle nutty undertone that complements the passion fruit beautifully.
Is this curd suitable for people with egg allergies?
Yes! Since it’s completely eggless, it’s perfect for those with egg allergies or anyone following a vegan diet who still wants to enjoy the creamy tang of passion fruit curd.
Can I adjust the sweetness level?
Definitely. The sugar amount is flexible depending on how tangy your passion fruit is and your personal preference. Start with the suggested amount, then taste and tweak as you cook for your perfect balance.
What are some other fruits I can use to make eggless curds?
Citrus fruits like lemon, lime, and orange work beautifully with this method. You can swap passion fruit pulp for freshly squeezed juice from these fruits to create your own variety of eggless curds using the same technique.
Final Thoughts
Now that you have the inside scoop on this vibrant Eggless Passion Fruit Curd Recipe, it’s time to dive in and make a batch yourself. Its tropical brightness combined with silky texture will brighten your mornings and elevate your desserts in ways that feel indulgent yet refreshingly light. Trust me, once you try it, this curd will quickly become one of your go-to kitchen staples to add a punch of flavor and joy anytime you desire.
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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, tangy spread made with fresh passion fruit pulp, sugar, non-dairy milk, cornstarch, and vegan butter. Perfectly thickened and silky smooth, this dairy-free curd is ideal for those avoiding eggs and animal products. It can be enjoyed on toast, as a filling for cakes and tarts, or simply eaten by the spoonful. The recipe is straightforward, simmered gently on the stovetop, and chilled to achieve the perfect creamy consistency.
Ingredients
Passion Fruit Curd Ingredients
- 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 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 seeds from the passion fruit juice. Optionally, reserve some seeds to add back later for texture.
- Simmer: In a large saucepan, combine the passion fruit pulp and sugar. Bring to a simmer over medium heat, whisking frequently to dissolve the sugar.
- Make cornstarch slurry: In a separate bowl, whisk together the cornstarch and non-dairy milk until smooth to form a slurry.
- Thicken the curd: Slowly add the cornstarch slurry to the simmering passion fruit mixture. Cook on medium heat (or low if using gas) while whisking continuously for 3-5 minutes until the mixture thickens enough to coat the back of a spatula.
- Strain and incorporate butter: Place cold vegan butter cubes in a large mixing bowl. Using a fine-mesh sieve atop the bowl, pour the thickened curd through it, pressing with a spatula to help pass it through. Whisk the curd into the butter until smooth and fully combined.
- Chill the curd: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes. Then transfer to the refrigerator to chill for at least 1 hour, allowing it to thicken further.
- Store: Store chilled in an airtight jar in the fridge for up to 1 week. For same-day use, it can be kept at room temperature in a sealed jar. Reheat gently over a double boiler if a runnier consistency is desired. It can also be frozen for several months and thawed overnight in the fridge.
Notes
- Use ripe passion fruits for the best flavor and yield of pulp.
- Granulated sugar can be adjusted for sweetness preference.
- Cornstarch acts as the thickening agent, ensuring the curd sets without eggs.
- Vegan butter should be cold and cubed to incorporate smoothly after straining.
- Passing the curd through a sieve ensures a silky smooth texture by removing any pulp fibers or bits.
- Chilling helps the curd thicken and develop a spreadable consistency.
- Can be used in desserts, as a spread, or in baking recipes requiring fruit curd.
- Freeze in airtight containers for long-term storage; thaw gently before use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: International
