If you have been craving a tropical twist on a classic treat that fits perfectly into your plant-based or allergy-friendly lifestyle, let me introduce you to the Easy Pineapple Curd (Eggless, Dairy-Free) Recipe. This curd is nothing short of a vibrant, silky celebration of fresh pineapple flavor, with a lush texture that dances on your palate. It’s creamy, tangy, and sweet all at once—without a single egg or dairy product in sight. Whether you’re spreading it on toast, blending it into your smoothie bowls, or dolloping it onto your favorite desserts, this pineapple curd brings sunshine into every bite. The best part? It’s surprisingly simple to make, relying on just a handful of wholesome ingredients you probably already have in your kitchen.
Ingredients You’ll Need
To create this delightful Easy Pineapple Curd (Eggless, Dairy-Free) Recipe, you only need a few straightforward ingredients. Each one plays a key role in building that perfect balance of flavor, texture, and vibrant color that makes this curd so irresistible.
- Fresh pineapple chunks (600 g): The star ingredient providing natural sweetness and that bright tropical zing.
- Granulated sugar (150 g): Adds the perfect amount of sweetness to balance the tartness of the pineapple.
- Pinch of sea salt (optional): Enhances the flavors to make every bite pop just a little more.
- Freshly squeezed lemon juice (30 ml): Gives a subtle tang and helps the curd set beautifully.
- Cornstarch (40 g): Acts as a gentle thickener to create that smooth, custard-like consistency without any eggs.
- Vegan butter, cold and cubed (60 g): Adds creaminess and richness, making the curd luxuriously smooth and dairy-free.
How to Make Easy Pineapple Curd (Eggless, Dairy-Free) Recipe
Step 1: Blend the Pineapple
Start by tossing your fresh pineapple chunks into a blender or food processor and blitzing until perfectly smooth. This step ensures you capture all that juicy sweetness without any pesky chunks getting in the way of that silky texture.
Step 2: Simmer the Mixture
Transfer your blended pineapple into a saucepan and add the granulated sugar along with a pinch of sea salt if you’re using it. Simmer everything over medium heat for about 10 minutes, stirring frequently. This encourages the flavors to meld and the sugar to dissolve completely, forming the base of your curd.
Step 3: Make the Cornstarch Slurry
While your pineapple mixture heats up, whisk together the cornstarch and fresh lemon juice in a separate bowl until smooth and uniform. This slurry is the secret to giving your curd its perfect thickness without eggs or dairy.
Step 4: Thicken the Curd
Pour the cornstarch slurry into the hot pineapple mixture and keep whisking over medium heat (or low if you have a gas stove). In 3 to 5 minutes, you’ll see the curd begin to thicken, just enough to coat the back of your spatula without dripping off.
Step 5: Whisk in Vegan Butter
Remove your saucepan from heat and immediately whisk the cold vegan butter cubes into the warm curd. This step adds indulgent creaminess to your Easy Pineapple Curd (Eggless, Dairy-Free) Recipe and makes it irresistibly silky.
Step 6: Chill the Curd
Cover the surface of your curd with plastic wrap, letting it cool for about 10 to 15 minutes at room temperature. Then pop it into the fridge for at least one hour — this chilling thickens the curd further and enhances the flavors to perfection.
Step 7: Store for Later
Once chilled, transfer the curd to a sealed jar and keep it refrigerated. It will stay fresh and delicious for up to a week. For day-of use, it can be kept at room temperature in a sealed container, gently reheated if you want it runnier.
How to Serve Easy Pineapple Curd (Eggless, Dairy-Free) Recipe
Garnishes
Adding a little something on top can take your pineapple curd experience to the next level. Try sprinkling toasted coconut flakes, a few fresh mint leaves, or even a handful of chopped macadamia nuts for a tropical crunch and a burst of fresh color.
Side Dishes
This curd pairs wonderfully with warm, crusty bread or flaky vegan pastries. It’s also divine spooned over dairy-free yogurt or swirled into vanilla or coconut ice cream for a quick and satisfying dessert fix.
Creative Ways to Present
Why stick to spreading it on bread? Use this Easy Pineapple Curd (Eggless, Dairy-Free) Recipe as a filling for vegan tarts or crepes, or layer it in parfaits with granola and fresh fruit for an elegant breakfast or snack. It’s also fabulous dolloped on pancakes or waffles for a tropical morning treat.
Make Ahead and Storage
Storing Leftovers
Your leftover pineapple curd will keep beautifully in the fridge for up to a week when stored in an airtight container. This means you can easily make it in advance and enjoy it over several breakfasts or snacks without any rush.
Freezing
If you want to keep this delicious Easy Pineapple Curd (Eggless, Dairy-Free) Recipe on hand for longer, simply freeze it in a covered container. It will last for several months and thaw gently overnight in the refrigerator without losing its vibrant flavor or texture.
Reheating
When you’re ready to enjoy your pineapple curd after storage or freezing, reheat it gently on the stove over low heat. Stir well to restore its smooth consistency — careful not to overheat, as that can affect the texture.
FAQs
Can I use canned pineapple instead of fresh?
While fresh pineapple gives the brightest flavor and the best texture for this Easy Pineapple Curd (Eggless, Dairy-Free) Recipe, you can use canned pineapple in a pinch. Just make sure to drain it well before blending to avoid excess liquid.
Is the vegan butter necessary?
The vegan butter adds a silky richness that really upgrades the texture and mouthfeel of the curd. If you want it lighter, you can reduce the amount or substitute with coconut cream, but the result will be slightly different.
Can this curd be made without cornstarch?
Cornstarch is crucial here as it thickens the curd without eggs. Without it, the curd will stay runny. If you prefer, arrowroot powder is a good substitute in equal amounts.
How long does the curd last once opened?
Stored properly in an airtight container in the refrigerator, this Easy Pineapple Curd (Eggless, Dairy-Free) Recipe can last up to one week. Always check for any off smells or mold before use.
Can I make this recipe sugar-free?
You can experiment with natural sweeteners like maple syrup or coconut sugar, but keep in mind that the texture and sweetness level will change slightly. Adjust to taste and enjoy!
Final Thoughts
This Easy Pineapple Curd (Eggless, Dairy-Free) Recipe is a joyous way to add a tropical punch to your everyday meals or special recipes. It’s straightforward, stunningly flavorful, and so versatile that once you try it, you’ll wonder how you ever lived without it. Go ahead—make a batch, share it with loved ones, and let this tropical delight brighten your kitchen and your day.
Print
Easy Pineapple Curd (Eggless, Dairy-Free) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 22 servings
- Category: Dessert Spread
- Method: Stovetop
- Cuisine: Western
- Diet: Vegan
Description
This Easy Pineapple Curd recipe is a delicious, eggless, and dairy-free alternative perfect for those seeking a tropical twist on classic curd. Made with fresh pineapple, vegan butter, and naturally thickened with cornstarch, it’s silky, tangy, and wonderfully sweet. Ideal as a spread, filling, or topping, this curd is quick to prepare and keeps well in the fridge.
Ingredients
Fruit Base
- 600 g fresh pineapple chunks
- 30 ml freshly squeezed lemon juice
Sweetener & Seasoning
- 150 g granulated sugar
- Pinch sea salt (optional)
Thickener
- 40 g cornstarch
Fat Component
- 60 g vegan butter (block-style, cold and cut into cubes)
Instructions
- Blend: Add the fresh pineapple chunks to a high-speed blender or food processor and blend until completely smooth with no visible chunks remaining.
- Reduce: Transfer the blended pineapple to a large saucepan. Add sugar and a pinch of sea salt if using. Simmer over medium heat for about 10 minutes, stirring regularly to prevent sticking and to let the flavors meld.
- Cornstarch slurry: In a separate small bowl, combine the cornstarch and freshly squeezed lemon juice to create a smooth paste, ensuring no lumps remain.
- Thicken: Pour the cornstarch slurry into the simmering pineapple mixture. Reduce the heat to medium (or low if using a gas stove) and whisk continuously for 3-5 minutes. Cook until the mixture thickens sufficiently to coat the back of a spatula without running off.
- Whisk in butter: Place the cold vegan butter cubes into a large mixing bowl. Immediately pour the hot pineapple curd into the bowl and vigorously whisk until the butter is fully incorporated and the curd is smooth and creamy.
- Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then transfer to the refrigerator for at least 1 hour to thicken further.
- Storage: Store the pineapple curd in an airtight jar in the refrigerator for up to 1 week. For same-day use, it can be kept at room temperature in a sealed container. To adjust thickness, gently warm it in a saucepan. Pineapple curd can also be frozen for several months and thawed overnight in the fridge before use.
Notes
- Use ripe fresh pineapple for the best natural sweetness and flavor.
- Cornstarch is critical for thickening this eggless curd; do not skip or substitute without adjusting the recipe accordingly.
- The vegan butter adds richness and a smooth texture, making the curd luscious without dairy.
- Adjust sugar to taste depending on the natural sweetness of your pineapple.
- Use fresh lemon juice rather than bottled for optimal tang and flavor.
- Ensure you whisk continuously during thickening to avoid lumps and burning.
- This curd pairs wonderfully with toast, pancakes, cakes, or as a filling in tarts and pastries.
