Vegan Passionfruit Curd Recipe 🍈✨ (Dairy-Free & Egg-Free)

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.

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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! 🍈💛