This vegan passionfruit curd is silky, creamy, and bursting with tropical flavor—without any dairy or eggs! Perfect for spreading on toast, drizzling over desserts, or using as a tart filling, this plant-based version is just as rich and delicious as the classic.
This blog contains Amazon Affiliate links, we are Amazon affiliates and may receive a small commission from sales via our blogs. No cost to you. So in advance THANK YOU.
To see the product page simply click on the photo.
Ingredients:
½ cup passionfruit pulp (about 6 passionfruits)
⅓ cup maple syrup or cane sugar
½ cup coconut milk (full-fat for creaminess)
1 tbsp lemon juice (enhances the flavor)
2 tbsp cornstarch or arrowroot powder (thickening agent)
2 tbsp vegan butter or coconut oil (for a glossy texture)
1 tsp vanilla extract (optional)
Instructions:
1. Mix the Ingredients
In a small saucepan, whisk together the passionfruit pulp, maple syrup (or
sugar), coconut milk, and lemon juice.
In a separate bowl, dissolve the cornstarch in 2 tbsp of water to create a slurry. Add this to the saucepan.
2. Cook the Curd
Place the saucepan over medium-low heat, stirring constantly.
Cook for 5-7 minutes, until the mixture thickens. It should coat the back of a spoon.
💡 Pro Tip: Keep the heat low and stir continuously to prevent lumps.
3. Add the Final Touches
Remove from heat and whisk in vegan butter or coconut oil for a smooth, glossy finish.
Stir in vanilla extract (if using).
4. Cool & Store
Pour the curd into a clean jar or container.
Place plastic wrap directly on the surface to prevent a skin from forming.
Let cool, then refrigerate for up to 1 week.
Ways to Enjoy Vegan Passionfruit Curd:
✔️ Spread on toast, pancakes, or waffles✔️ Swirl into yogurt or oatmeal✔️ Use as a vegan tart or cake filling✔️ Drizzle over ice cream or dairy-free cheesecake
💡 Pro Tip: For an extra creamy version, replace half of the coconut milk with cashew cream!
Enjoy your egg-free, dairy-free passionfruit curd! 🍈💛
Comments