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

Scale

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)

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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.