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Vegan Passionfruit Curd RecipeĀ šŸˆāœØ (Dairy-Free & Egg-Free)


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This vegan passionfruit curdĀ 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 pulpĀ (about 6 passionfruits)

  • ā…“ cup maple syrupĀ or cane sugar

  • ½ cup coconut milkĀ (full-fat for creaminess)

  • 1 tbsp lemon juiceĀ (enhances the flavor)

  • 2 tbsp cornstarchĀ or arrowroot powderĀ (thickening agent)

  • 2 tbsp vegan butterĀ or coconut oilĀ (for a glossy texture)

  • 1 tsp vanilla extractĀ (optional)


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    Instructions:

1. Mix the Ingredients

In a small saucepan, whisk together the passionfruit pulp, maple syrup (or


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sugar), coconut milk, and lemon juice.

In a separate bowl, dissolve the cornstarch in 2 tbsp of waterĀ 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.

šŸ’” Pro Tip:Ā Keep the heat low and stir continuously to prevent lumps.

3. Add the Final Touches

Remove from heat and whisk in vegan butterĀ or coconut oilĀ for a smooth, glossy finish.

Stir in vanilla extractĀ (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.



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Let cool, then refrigerate for up to 1 week.

Ways to Enjoy Vegan Passionfruit Curd:

āœ”ļø Spread on toast, pancakes, or wafflesāœ”ļø Swirl into yogurt or oatmealāœ”ļø Use as a vegan tart or cake fillingāœ”ļø Drizzle over ice cream or dairy-free cheesecake

šŸ’” Pro Tip:Ā For an extra creamy version, replace half of the coconut milk with cashew cream!

Enjoy your egg-free, dairy-free passionfruit curd! šŸˆšŸ’›

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