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