If you are craving something tangy, creamy, and utterly luscious without using eggs, you are going to love this Easy Eggless Passion Fruit Curd Recipe. This vibrant curd captures the sunny essence of passion fruit with a silky texture that spreads like a dream on toast or dollops perfectly onto desserts. It’s a wonderful twist on the classic curd, packing all that tropical zing with a completely plant-based approach that is surprisingly simple to master at home. Whether you’re already a fan of passion fruit or just discovering its magic, this recipe is a joyful way to bring a little sunshine into your kitchen and brighten up your breakfast or baking adventures.
Ingredients You’ll Need
To whip up this Easy Eggless Passion Fruit Curd Recipe, you only need a handful of straightforward ingredients. Each one plays an important role—passion fruit juice lends the bold, fruity flavor; sugar balances the tartness perfectly; non-dairy milk and cornstarch work together to achieve that classic creamy curd consistency; and vegan butter adds the rich, smooth finish without overwhelming the natural passion fruit brightness.
- Passion fruit pulp: Freshly extracted pulp from about 12 passion fruits for the freshest, most vibrant flavor.
- Granulated sugar: Balances the fruit’s natural tartness and creates a perfect sweet-tart harmony.
- Non-dairy milk: Soy, oat, or almond milk adds creaminess and keeps things vegan friendly.
- Cornstarch: Essential for thickening the curd and giving it that luscious, spreadable texture.
- Vegan butter: Adds richness and smooths out the curd, making it silky with every spoonful.
How to Make Easy Eggless Passion Fruit Curd Recipe
Step 1: Prepare the Passion Fruit Pulp
The most exciting part is getting the passion fruit ready. Slice the passion fruits in half and scoop out the pulp with seeds into a food processor. Give it a quick blitz for about 30 seconds to separate the juicy pulp from the seeds. This method ensures you capture all that tart, tropical flavor without the distraction of seeds in the curd.
Step 2: Strain the Juice
Next, pour the blended passion fruit mixture through a fine-mesh sieve to separate the luscious juice from the seeds. You can reserve a few seeds to stir back in later for a bit of texture if you like a curd that’s a little less smooth. The pure juice will make the curd silky and fragrant.
Step 3: Simmer the Passion Fruit and Sugar
Combine the passion fruit juice and sugar in a large saucepan over medium heat. Stir frequently and bring it to a gentle simmer. This warms up the mixture and allows the sugar to dissolve fully while enhancing the natural flavors.
Step 4: Make the Cornstarch Slurry
Whisk together the cornstarch with your chosen non-dairy milk in a small bowl until it forms a smooth paste. This will be what thickens the curd without needing any eggs, giving you a perfectly creamy consistency.
Step 5: Thicken the Curd
Gradually add the cornstarch slurry to the simmering passion fruit mixture. Lower the heat to medium (or low if your stove runs hot) and keep whisking for 3 to 5 minutes. You’ll notice the curd begin to thicken and coat the back of a spatula beautifully—that’s your sign to take it off the heat.
Step 6: Strain and Incorporate the Vegan Butter
Place cold, cubed vegan butter in a large bowl and set a sieve over it. Pour the hot curd through the sieve, pressing gently with a spatula to help strain it. Whisk the curd and butter together quickly until smooth and glossy. The butter adds that creamy oomph that makes every bite special.
Step 7: Chill the Curd
Cover the curd surface tightly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10 to 15 minutes before moving it into the refrigerator. After about an hour, the curd will firm up to a luscious, spreadable texture ready for your favorite uses.
Step 8: Store Properly
Transfer the chilled curd to an airtight jar and keep refrigerated. It will keep well for up to a week, so you have plenty of time to enjoy it on toast, with desserts, or stirred into yogurt.
How to Serve Easy Eggless Passion Fruit Curd Recipe
Garnishes
A little garnish can take this curd to the next level. Sprinkle fresh passion fruit seeds on top for crunch, or add a sprinkle of toasted coconut flakes or chopped pistachios for contrast. A few mint leaves add a lovely pop of color and fresh aroma that complements the tropical flavor wonderfully.
Side Dishes
This curd shines best when paired with simple carb bases: warm toast, flaky croissants, or vegan scones. It’s also heavenly spooned onto pancakes or waffles to bring a bright, fruity balance to your breakfast or brunch spread.
Creative Ways to Present
Try using the curd as a filling for tarts, layering it between vegan sponge cakes, or swirling it into coconut yogurt for a refreshing dessert. You can even dollop it over fresh fruit salad or mix it into smoothie bowls for that tangy twist that wakes up your palate!
Make Ahead and Storage
Storing Leftovers
Keep leftover curd in an airtight container in the refrigerator, where it will stay fresh and flavorful for up to 7 days. The flavors deepen slightly over time, making it taste even better the next day.
Freezing
This Easy Eggless Passion Fruit Curd Recipe freezes beautifully. Simply transfer it to a freezer-safe container and freeze for up to 3 months. When ready to use, thaw it overnight in the fridge for best results.
Reheating
If you prefer a looser consistency, gently reheat the curd in a double boiler or a small saucepan over low heat. Stir continuously to bring it back to a smooth, silky texture without breaking or separating.
FAQs
Can I use frozen passion fruit pulp for this recipe?
Yes! Frozen passion fruit pulp works great for the Easy Eggless Passion Fruit Curd Recipe. Just thaw it completely before using and proceed as usual with the recipe steps.
What non-dairy milk is best for this curd?
Any plant-based milk such as soy, oat, or almond milk will work well. Choose one with a neutral flavor to let the passion fruit shine through fully.
Can I make this curd without vegan butter?
While vegan butter adds richness and a silky finish, you can substitute with coconut oil for a slightly tropical twist or omit it entirely for a lighter curd. Keep in mind texture will be less creamy without it.
How thick should the curd be when finished?
The curd should be thick enough to coat the back of a spatula without dripping off quickly, similar to the consistency of pudding or thick custard.
Can I use this curd in baking recipes?
Absolutely! This curd is perfect as a filling for cakes, tarts, or layered desserts. Just be mindful of the moisture it adds and adjust other wet ingredients accordingly.
Final Thoughts
I truly hope you enjoy making and eating this Easy Eggless Passion Fruit Curd Recipe as much as I do. It’s such a delightful way to capture the essence of tropical passion fruit in a creamy, vegan-friendly curd that brightens any meal or treat. Give it a try and watch it become one of your favorite go-to recipes for a vibrant taste of sunshine whenever you want!
Print
Easy Eggless Passion Fruit Curd Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 28 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Passion Fruit Curd is a luscious, eggless dessert spread bursting with tropical passion fruit flavor. Made with non-dairy milk and vegan butter, it is perfect for vegan diets and offers a creamy, tangy addition to toast, cakes, or as a filling. The curd is thickened with cornstarch for a smooth consistency and naturally sweetened with granulated sugar. It’s simple to prepare on the stovetop and can be enjoyed fresh or chilled.
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 cubed)
Instructions
- Prepare the Passion Fruit Pulp: Slice the tops off the passion fruits and scoop out the pulp and seeds into a food processor. Blitz for about 30 seconds until the juice separates from the seeds.
- Sift the Juice: Pass the blended mixture through a fine-mesh sieve to separate the seeds from the juice. You may reserve some seeds to add back in later if desired.
- Simmer the Mixture: In a large saucepan, combine the passion fruit pulp and sugar. Bring to a gentle 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 create a slurry.
- Thicken the Curd: Add the cornstarch slurry to the simmering passion fruit mixture. Cook on medium to low heat, whisking constantly for 3-5 minutes until the curd thickens and coats the back of a spatula.
- Sieve and Combine with Vegan Butter: Place the cold vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot curd through the sieve, pressing through with a spatula if necessary, and whisk until smooth and creamy.
- Chill the Curd: Cover the curd surface with plastic wrap and let it cool for 10-15 minutes. Then refrigerate for at least one hour; the curd will continue to thicken during chilling.
- Storage: Store the curd in an airtight jar in the refrigerator for up to one week. For same-day use, it can remain sealed at room temperature. To loosen, gently warm it over a double boiler. It also freezes well for several months, thawing overnight in the refrigerator.
Notes
- Ensure the passion fruits are ripe for the best flavor and juice yield.
- You can substitute sugar with other sweeteners according to taste.
- Use cold vegan butter for optimal creaming and texture in the final curd.
- Reserved seeds can add texture if mixed back into the curd after thickening.
- Chilling enhances the texture and depth of flavor in the curd.
