Loosely based on my vegan lemon curd and mango curd recipes, this bright and smooth curd is one of the best things I've ever tasted.
It will instantly level up all of your passion fruit-flavored desserts, pastries, and breakfasts and is so good you will want to eat it straight from the jar!
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You can make it with or without seeds, or in the case of my passion fruit cheesecake, keep a fraction without seeds for flavoring the filling and add some of the seeds back into the rest for that pretty passion fruit topping!
🧾 Ingredients
You only need 5 ingredients to make homemade passion fruit curd, here's what to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Passion Fruit Pulp: Fresh passionfruit pulp is best. This is extracted from the fruit using a food processor and sieve. This recipe will use approximately 12 medium passion fruits but that can vary depending on the fruit. You can use canned or frozen passion fruit pulp if you wish - adjust the sugar if you're using a ready-sweetened variety.
- Sugar: I use granulated sugar as it preserves the color and flavor of the passion fruit. Depending on the sweetness of the fruit, you can adjust the amount of sugar by 50g.
- Cornstarch: This acts as the thickening agent seeing as this curd is made without eggs. You can swap this for arrowroot powder if needed. Unlike eggs, these thickeners don't risk curdling.
- Non-Dairy Milk: I use soy milk, but almond or oat milk is great too.
- Cold Vegan Unsalted Butter: This is whisked into the mixture after cooking for a gorgeous glossy thick curd.
Tip: If you prefer curd on the tangier side, swap 2 tablespoons of passion fruit juice for lime juice or any other citrus juice. You can also rub a teaspoon of lime zest or lemon zest into the sugar for another layer of flavor.
🔪 Instructions
Here are step-by-step images showing how to make this delicious passionfruit curd.
Remember, the detailed printable recipe card is at the end of this page:
Step 1: Prepare the passion fruit puree: Slice the tops of the passion fruit and squeeze the pulp and seeds into a food processor Blitz for around 30 seconds, the juices will separate from the seeds.
Step 2: Sift: Pass the mixture through a fine mesh sieve to separate the seeds from the passion fruit juice. Reserve some of the seeds to add back in later if you wish.
Step 3: Simmer: Add the passion fruit pulp and sugar to a large saucepan and bring to a simmer over medium heat, whisking often.
Step 4: Cornstarch slurry: In a medium bowl whisk the cornstarch and dairy-free milk to form a paste.
Step 5: Thicken: Add the cornstarch paste to the saucepan with the passion fruit mixture. Cook on medium heat (low heat if you're using a gas cooker) and continue whisking for 3-5 minutes until the mixture thickens.
Step 6: Sift: Place the cold vegan butter in the large bowl and sit the fine-mesh sieve on top of the bowl. Pass the curd through the sieve, using a spatula to squeeze it through if needed.
Step 7: Whisk the mixture until smooth. It will appear split at first, but it emulsifies as you whisk.
Step 8: Chill: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes, then transfer it to the fridge to cool for an hour. It will thicken while it chills.
💭 Expert Tips
Choose ripe passion fruits. Go for fruits with slightly wrinkled dark purple skin, they should smell fragrant even when unopened!
Cut the tops off the passion fruit. Instead of slicing them in half, cut the top off to prevent the juices from flowing out everywhere.
Blend the passion fruits. Blitzing the fruits in a food processor or high-speed blender for around 30 seconds will help extract the passion fruit juice from the seeds.
Alternate your spatula and whisk. A common issue with fruit curds is that they can stick to the bottom of the pan when cooking. Stir with your spatula in between whisking to prevent this.
❄️ Storage
It will last for at least 1 week in an airtight jar in the fridge. I like to use glass containers such as mason jars to store curd. If you plan on using it on the same day you can keep it out at room temperature in an airtight container.
It will thicken in the fridge, so if you need a looser consistency you can gently warm it in a heat proof bowl using the double boiler method (au bain marie). Do not apply direct heat to the curd as you will risk burning it.
🍈 Serving Ideas
There are so many different ways to serve this delicious passion fruit curd. Here are just some ideas to get you started:
- Spread over toast, biscuits, crumpets, cookies, or scones.
- Served with vegan pancakes or waffles.
- With coconut yogurt and fresh fruit for a quick and easy breakfast. You can also layer it with yogurt in jars for fancy make-ahead breakfast parfaits.
- As a filling for your favorite layer cake, sandwich cake, sponge cake, and vegan cupcakes.
- Flavor desserts such as passion fruit cheesecake, passion fruit tart, or passion fruit ice cream.
- For topping vegan meringue nests, passion fruit mousse, or pavlova.
💬 FAQs
Technically no, although they are both tropical fruits and varieties of passion flowers that belong to the same family "Passiflora edulis".
Passion fruits are small dark purple fruits with bright yellow-orange seeds and pulp inside.
Maracuyá are a slightly large yellow fruit that have a similar interior but tend to be a little more sour than sweeter purple passion fruits. It's also referred to as yellow passion fruit or sweet granadilla.
Absolutely! If you have them to hand or find them easier to get yellow passion fruit can be used. You may need more or less fruit to get the same yield of pulp as regular passion fruit. Maracuya will give a more sour-sweet curd, so adjust the quantity of added sugar to your liking.
🫙 More Fruit Curds
📖 Recipe
Description
Ingredients
- 240 g (1 cup) passion fruit pulp, extracted from ~12 passion fruits *see note 1
- 150 g (¾ cup) granulated sugar, *see note 2
- 160 ml (⅔ cup) non-dairy milk, soy, oat, or almond
- 40 g (4 tablespoons) cornstarch, *see note 3
- 60 g (2.1 oz) vegan butter, block-style, cold, and cut into cubes *see note 4
Instructions
- Prepare the passion fruit pulp: Slice the tops off of the fruits and squeeze the pulp and seeds into a food processor Blitz for around 30 seconds, the juices will separate from the seeds.
- Sift: Pass the mixture through a fine-mesh sieve to separate the seeds from the passion fruit juice. Reserve some of the seeds to add back in later if you wish.
- Simmer: Add the passion fruit pulp and sugar to a large saucepan and bring to a simmer over medium heat, whisking often.
- Cornstarch slurry: In a bowl, whisk the cornstarch and non-dairy milk to form a paste.
- Thicken: Add the cornstarch slurry to the saucepan with the passion fruit mixture. Cook on medium heat (low heat if you're using a gas cooker) and continue whisking for 3-5 minutes until the mixture thickens.Once the curd has thickened enough to coat the back of the spatula without running off of it, remove it from the heat.
- Sift: Place the cold vegan butter in the large mixing bowl and sit the fine-mesh sieve on top of the bowl. Pass the curd through the sieve, using a spatula to squeeze it through if needed. Whisk it into the butter until smooth.
- Chill: Cover the surface of the curd with plastic wrap and let it cool slightly for 10-15 minutes, then transfer it to the fridge to cool for an hour. It will thicken while it chills.Once chilled, you can go ahead and use it in other recipes, or transfer it to an airtight jar and refrigerate it until ready to use.
- Storage: It will last for at least 1 week in an airtight jar in the fridge. If you plan on using it on the same day you can keep it out at room temperature in a sealed jar.Gently heat and melt it over a double boiler if you need a runnier consistency. You can also freeze it for several months in a covered container and thaw it in the refrigerator overnight.
Notes
- Passion fruit pulp: I use 12 medium-large passion fruit, you may need more or less. Sub with canned or frozen passion fruit if preferred.
- Granulated sugar: You can reduce the sugar to 100g/½ cup, I don't recommend brown sugar or coconut sugar.
- Cornstarch: Can be subbed with ground arrowroot powder.
- Vegan Butter: Cut this into cubes and then place it back in the fridge until ready to mix into the curd.
Nutrition
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