Vegan Passion Fruit Curd

This vegan passion fruit curd is one of those recipes that feels a bit magical the first time you make it. Five simple ingredients, one saucepan, and suddenly you've got a glossy, tangy, spoonable curd that tastes incredibly luxurious - without eggs or butter.

I've made this curd countless times for desserts, breakfast bowls, cake fillings, and honestly… straight off the spoon. It's bright, sharp, and tropical, with just enough sweetness to balance the passion fruit. 

Serve it in yogurt bowls, smoothie bowls, or with overnight oats, or use it in cheesecakes or as a sauce for ice cream and other desserts!

It's so easy to make (literally five minutes of cooking time) and feels like the most indulgent, tasty treat. If you like passion fruit, you're going to go nuts for this recipe.

I most recently used this recipe for this amazing vegan passion fruit cheesecake, but it's also amazing on top of yoghurt and granola bowls, and for other bakes (such as a passion fruit and mango cake!).

Passion fruit is one of my all-time favourite fruits, but here in the UK, they can be very expensive! This recipe requires about 4 fresh passion fruits, but you might be able to find a ready-made passion fruit coulis from the supermarket for a more cost-effective alternative.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here are a few notes on why I use these ingredients and how you can tweak them if needed.

• Lime juice: This sharpens everything and balances the sweetness. Lemon works too, but lime pairs beautifully with passion fruit.
  
• Plant-based milk: This replaces the eggs and butter you'd normally find in a traditional curd. I usually use oat or soy milk because they're neutral and creamy, but almond milk also works well. I'd avoid coconut milk here, as it can overpower the passion fruit.
  
• Castor sugar: Finer sugar dissolves more easily, which is important for a silky-smooth curd. If you only have granulated sugar, it will still work, but you'll need to whisk a little longer to fully dissolve it.
  
• Cornflour (cornstarch): This is what thickens the curd instead of eggs. It thickens fast once heated, so constant whisking is key. If you prefer a looser curd, you can slightly reduce the amount.
  
• Passion fruit pulp: Fresh passion fruit gives the best flavor. I've made this both with seeds and without - seeds add crunch and visual appeal, but straining them out gives you a smoother, more classic curd texture.

How to Make Passion Fruit Curd

The full step-by-step instructions are in the recipe card below. Here's a quick overview of how it comes together and what to look out for as you cook.

Step 1) Prep the Passion Fruit

Start by prepping the passion fruit. If you want a seedless curd, scoop the pulp into a sieve set over a bowl and press it through with a spoon. I do this when I'm using the curd in cakes or desserts where I want a smooth finish.

Step 2) Heat the Curd

Add the plant-based milk, sugar, cornflour, passion fruit pulp, and lime juice to a medium saucepan while it's still cold. Whisk everything together thoroughly before turning on the heat - this helps prevent lumps.

Place the pan over low heat and whisk continuously. After about 3-5 minutes, the mixture will suddenly start to thicken. Once it does, keep whisking for another 30-60 seconds until glossy and smooth.

Step 3) Let it cool

Remove the pan from the heat and let the curd cool in the saucepan for around 10 minutes. It will continue to thicken as it cools.

Transfer to a clean jar or container and allow it to cool completely before refrigerating.

Chef's Tips / Cooking Hacks

Here's a few tips I've picked up along the way to guarantee a perfect dairy-free passion fruit curd every time.

•  Always whisk before heating. Cornflour loves to clump if added to hot liquid.
• Low heat is non-negotiable here - too much heat can cause the curd to thicken unevenly.
• If your curd gets lumpy, don't panic. A quick blitz with an immersion blender will smooth it right out.
• This curd thickens a lot once chilled, so don't overcook it on the stove. It should look slightly looser than your final desired texture when hot.

Storage

Store the passion fruit curd in an airtight container or jar in the fridge for up to 5 days. It thickens further as it chills, which actually makes it perfect for spreading, swirling, or spooning into desserts.

I don't recommend freezing this curd - the texture can split slightly when thawed.

FAQs

Can I make this curd ahead of time?
Yes - I actually recommend it. The flavor deepens, and the texture improves after a few hours in the fridge.

Is this curd very sweet?
It's balanced rather than overly sweet. If your passion fruits are especially tart, you can add an extra tablespoon of sugar to taste.

What can I use this passion fruit curd for?
I love it swirled into yogurt, layered in cakes, spooned over pancakes, dolloped on pavlova, or spread on toast. It's also amazing paired with coconut desserts.

Can I use bottled passion fruit juice?
Fresh is best, but bottled will work in a pinch. Just make sure it's unsweetened, and adjust the sugar if needed.

Vegan Passion Fruit Curd

Author: By The Forkful

425kcal

No ratings yet

Pinterest Facebook Share on X

Share Print

Prep 5 minutes mins

Additional Time 30 minutes mins

Total 35 minutes mins

This amazing vegan passion fruit curd literally feels like liquid gold! It's thick and creamy, it's got that delicious tangy passion fruit flavour, and is absolutely amazing on it's own, swirled into yoghurt, or used in vegan bakes and desserts.

Servings 2 cups (500ml)

Course Sweets

Cuisine Baking

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 0.5 cup plant-based milk
• ▢ 0.5 cup superfine sugar (caster sugar or baker's sugar)
• ▢ 2 tablespoon cornstarch (cornflour)
• ▢ 4 passion fruit seeds or no seeds
• ▢ 1 lime

Method

Prevent Sleep ModePrevent Sleep Mode

1. (Optional) If you want a seedless passion fruit curd, cut your passion fruits in half and empty the insides into a sieve placed over a large bowl. Use a spoon to separate the seeds from the juice and pulp, and discard the seeds.
   4 passion fruit
2. Add all your ingredients, including the passion fruit juice, to a medium-sized saucepan and place on low heat.
   0.5 cup plant-based milk, 0.5 cup superfine sugar, 2 tablespoon cornstarch, 1 lime, 4 passion fruit
3. Continuously whisk the curd as it heats to ensure a smooth texture, cooking the mixture for around 5 minutes - you should notice it begins to thicken very quickly after heating.
4. Allow the curd to cool in the saucepan for ~10 minutes before transferring it to a jar and continuing to cool.
5. Once the curd has cooled fully, it should have thickened even more. You can now refrigerate it until you need it.

Nutrition

Calories425kcalCarbohydrates104gProtein6gFat2gSaturated Fat0.1gPolyunsaturated Fat1gMonounsaturated Fat0.2gSodium77mgPotassium675mgFiber20gSugar74gVitamin A2303IUVitamin C61mgCalcium128mgIron3mg

Notes

This vegan passion fruit curd can be used immediately, but since it thickens up a lot after cooling and being chilled, I would recommend making it ahead of time if you're planning on using it in a recipe.

Personally, I prefer to sieve the seeds out of the juice/pulp before making this curd, as the seedless curd is that bit more enjoyable! However, if you like the crunch that the seeds provide, then feel free to keep them!

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!