A tropical twist on classic lemon curd, pineapple curd is perfect for adding a summery twist to cheesecake, tart, pastries, and even breakfast!
You only need 5 main ingredients (and an optional pinch of salt) to make it!
🧾 Ingredients
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Ripe Pineapple - A lot of curd recipes are made using pineapple juice or canned pineapple. Instead, I've used fresh pineapple to keep that true flavor. Go for juicy pineapple without bruises. If the pineapple has a hard light flesh, it won't be sweet enough.
- Cornstarch - This thickens the curd without using eggs.
- Lemon Juice - The hint of citrus compliments the pineapple flavor. You can also use lime juice. Make sure you use freshly squeezed, and not bottled juice.
- Vegan Butter - This further thickens the curd and gives it a rich and silky texture.
- Sea Salt - This is optional, but it helps to enhance the natural sweetness of pineapple.
🥣 Instructions
Remember, the detailed full printable recipe card is at the end of this page, but here are the step-by-images that you can use as a guide:
Step 1: Add the fresh pineapple chunks to your high-speed blender and blitz until smooth.
Step 2: Add the blended pineapple, sugar, and sea salt to a saucepan and gently simmer for around 10 minutes.
Step 3: In a small bowl whisk the cornstarch and lemon juice to form a paste. Add the paste to the saucepan, whisk, and cook for 3-5 minutes until thickened enough to coat the back of a spoon.
Step 4: Add the pineapple curd to a mixing bowl with cold butter cubes and whisk until combined.
Step 5: Cover the surface of the curd with plastic wrap to prevent it from forming a skin. Then let it cool slightly before transferring it to the fridge to chill.
🍍 Serving Ideas
There are endless ways to use this delicious buttery pineapple curd, here are some ideas to get you started:
- Cakes & Cupcakes -As a cake filling or to fill or top cupcakes.
- Frosting - Swap out the lemon curd to make pineapple cream cheese frosting.
- Dessert Fillings & Toppings - vegan meringue nests or pavlova.
- Breakfast - Spread over toast, biscuits, crumpets, or scones.
- Alongside any of your favorite desserts! It's amazing with pineapple ice cream or a serving of coconut yogurt.
💡 Recipe Tips
Use a large pot. Note that the pineapple mixture tends to foam when cooking, so you will need a pot with extra room to ensure it doesn't bubble over.
Whisk the cornstarch into the lemon juice well before heating. This forms a paste known as a cornstarch slurry and helps to prevent a lumpy curd.
Cook low and slow. A gas hob will cook and thicken the curd quicker than with a convection or electric stove. So be careful to keep the heat low on a gas cooktop so it doesn't thicken too fast.
💬 FAQs
Transfer the curd to an airtight jar and refrigerate. It will keep in the fridge for about a week.
You can also freeze it for several months in a covered container and thaw it in the refrigerator overnight.
I'm afraid not, sugar has many functions in this recipe. It provides structure, thickens, and sweetens the curd. Darker sugars such as coconut sugar, may add an overpowering flavor and result in a darker color.
🍋 More Fruit Curds
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📖 Recipe
Easy Pineapple Curd (eggless, dairy-free)
Ingredients
- 600 g (2 ½ cups) fresh pineapple chunks *see note 1
- 150 g (¾ cup) granulated sugar
- pinch sea salt optional
- 30 ml (2 tablespoons) lemon juice freshly squeezed
- 40 g (4 tablespoons) cornstarch *see note 2
- 60 g (4 tablespoons) vegan butter block-style, cold and cut into cubes
Instructions
- Blend: Add the pineapple to a high-speed blender or food processor and blitz until smooth without any visible chunks.
- Reduce: Add the blended pineapple, sugar, and salt to a large saucepan and simmer over medium heat. Cook for about 10 minutes, stirring regularly.
- Cornstarch slurry: Mix the cornstarch and lemon juice in a separate bowl to form a paste.
- Thicken: Add the cornstarch slurry to the saucepan with the pineapple 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.
- Whisk: Place the cold vegan butter in the large mixing bowl and add the pineapple curd. Whisk until smooth and the butter is mixed into the curd.
- 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 in the fridge. 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 in a saucepan 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
- Fresh Pineapple Chunks: Cut the skin and core off the pineapple before weighing.
- Cornstarch: Can be subbed with ground arrowroot powder.
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