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