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Easy Pineapple Curd (Eggless & Dairy-Free) Recipe

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4.1 from 39 reviews

  • Author: admin
  • Total Time: 1 hour 20 minutes
  • Yield: 22 servings 1x
  • Diet: Vegan

Description

This easy pineapple curd recipe is a delicious, eggless, and dairy-free alternative to traditional curds. Made with fresh pineapple chunks, sugar, lemon juice, and vegan butter, it offers a tropical twist that’s perfect for spreading on toast, filling cakes, or adding to desserts. The curd is smooth, tangy, and rich, thickened gently on the stovetop with cornstarch for the perfect creamy texture.

Ingredients

Scale

Ingredients

  • 600 g fresh pineapple chunks
  • 150 g granulated sugar
  • Pinch of sea salt (optional)
  • 30 ml freshly squeezed lemon juice
  • 40 g cornstarch
  • 60 g vegan butter (block-style, cold and cut into cubes)

Instructions

  1. Blend: Add the fresh pineapple chunks to a high-speed blender or food processor and blend until completely smooth without any visible chunks.
  2. Reduce: Pour the blended pineapple into a large saucepan, add the granulated sugar and a pinch of sea salt (if using), then simmer over medium heat. Cook for about 10 minutes, stirring regularly to prevent scorching.
  3. Cornstarch Slurry: In a separate bowl, mix the cornstarch and freshly squeezed lemon juice together to form a smooth paste without lumps.
  4. Thicken: Gradually add the cornstarch slurry into the simmering pineapple mixture. Continue cooking on medium heat (or low heat for gas stoves), whisking constantly for 3-5 minutes until the mixture thickens and coats the back of a spatula. Remove from heat once thickened.
  5. Whisk: Place the cold vegan butter cubes into a large mixing bowl, then pour in the hot pineapple curd. Whisk vigorously until the butter is fully incorporated and the curd is smooth and creamy.
  6. Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature for 10-15 minutes, then transfer to the refrigerator to chill for at least 1 hour for it to thicken further.
  7. Storage: Store the chilled pineapple curd in an airtight jar in the refrigerator. It will keep well for at least 1 week. For same-day use, it can be kept at room temperature in a sealed jar. Reheat gently in a saucepan if a runnier consistency is desired. Alternatively, freeze in a covered container for several months and thaw overnight in the refrigerator before use.

Notes

  • Use ripe, fresh pineapple for the best flavor and natural sweetness.
  • If you want a finer texture, you can strain the blended pineapple through a fine mesh sieve before cooking.
  • The vegan butter adds richness; ensure it’s block-style for the best consistency.
  • This curd is naturally eggless and dairy-free, making it suitable for vegans.
  • Adjust sugar quantity based on the sweetness of the pineapple and your taste preference.
  • To avoid lumps, add the cornstarch slurry gradually while whisking continuously.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Sauce/Spread
  • Method: Stovetop
  • Cuisine: Western

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Find it online: https://safetydangerdefender.com/easy-pineapple-curd-eggless-and-dairy-free-recipe/