Description
This Easy Pineapple Curd is a delicious, eggless, and dairy-free spread made with fresh pineapple, lemon juice, sugar, and vegan butter. It’s silky smooth, tangy, and perfect for spreading on toast, dolloping on desserts, or adding to your favorite recipes. With a simple stovetop cooking method and easily accessible ingredients, this tropical curd offers a vibrant burst of flavor without any dairy or eggs.
Ingredients
Scale
Fruit Base
- 600 g fresh pineapple chunks
- 30 ml freshly squeezed lemon juice
Sweetener and Seasoning
- 150 g granulated sugar
- Pinch of sea salt (optional)
Thickener and Fat
- 40 g cornstarch
- 60 g vegan butter (block-style, cold and cut into cubes)
Instructions
- Blend: Add the pineapple chunks to a high-speed blender or food processor and blend until smooth, ensuring no visible chunks remain for a creamy texture.
- Reduce: Transfer the blended pineapple, sugar, and optional salt into a large saucepan. Simmer over medium heat, stirring regularly for about 10 minutes to let the flavors meld and the mixture reduce slightly.
- Cornstarch slurry: In a separate bowl, mix the cornstarch with the freshly squeezed lemon juice until it forms a smooth paste, which will help thicken the curd evenly.
- Thicken: Slowly add the cornstarch slurry to the simmering pineapple mixture. Cook on medium heat (or low heat if using gas) while continuously whisking for 3 to 5 minutes until the curd thickens enough to coat the back of a spatula without dripping.
- Whisk: Place the cold vegan butter cubes in a large mixing bowl. Pour the hot pineapple curd over the butter, whisking vigorously until the butter is fully incorporated and the curd becomes smooth and velvety.
- Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature for 10 to 15 minutes, then refrigerate for at least 1 hour to thicken further and develop flavor.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. For same-day use, it can be kept at room temperature in a sealed jar. To adjust consistency, gently heat in a saucepan if needed. The curd can also be frozen for several months and thawed overnight in the refrigerator.
Notes
- Use ripe, fresh pineapple for the best flavor and sweetness.
- Cold, block-style vegan butter works best to create a smooth, rich texture in the curd.
- If you don’t have cornstarch, arrowroot powder can be used as a gluten-free thickening alternative.
- The pinch of sea salt is optional but helps balance the sweetness and enhance the tropical flavor.
- The curd thickens as it cools, so don’t worry if it seems slightly thin when hot.
