Vegan Passionfruit Curd RecipeĀ šāØ (Dairy-Free & Egg-Free)
- Mummsy
- Mar 13
- 2 min read

This vegan passionfruit curdĀ is silky, creamy, and bursting with tropical flavorāwithout 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)
ā cup maple syrupĀ or cane sugar
½ cup coconut milk (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)
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 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.
š” 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.
Let cool, then refrigerate for up to 1 week.
Ways to Enjoy Vegan Passionfruit Curd:
āļø Spread on toast, pancakes, or wafflesāļø Swirl into yogurt or oatmealāļø Use as a vegan tart or cake fillingāļø Drizzle over ice cream or dairy-free cheesecake
š” 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! šš
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