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Vegan Passion Fruit Curd

Thick, luscious, and packed with tangy passion fruit flavour, this vegan passion fruit curd is simply delicious. It’s the perfect ingredient for vegan bakes, cakes and desserts, swirled into yoghurt, or just straight from the spoon!

I cannot explain how precious this vegan passion fruit curd feels. When I made it, I was literally scraping every last drop from the saucepan into my jar because I wanted to preserve every single bit of this liquid gold creation!

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 readymade passion fruit coulis from the supermarket for a more cost-effective alternative.

Should you remove the seeds for this vegan passion fruit curd?

I’ve made this vegan passion fruit curd both with the seeds still in it, and without. I think the seeds add a really lovely aesthetic for using this curd on the top of cheesecakes and in desserts, but they’re definitely not necessary.

Some people may prefer to remove the seeds entirely and just retain the passion fruit flavour. I’ve included options for both in the recipe card.

Ingredients you’ll need

This passion fruit curd is insanely simple to make. All you’ll need is:

  • Plant-based milk: I use oat milk, but soy milk, almond milk, or coconut milk would also work.
  • Caster sugar
  • Corn flour: This is a must in order to help to curd thicken.
  • Passion fruit: Either using the juice and pulp from fresh passion fruits or using a store-bought coulis.
  • Lime juice: This is optional, but lime juice is great for softening that slightly sharp, acidic edge passion fruit can have, and pairs great with the fruit.

More recipes to try:

Vegan Passion Fruit Curd

Vegan Passion Fruit Curd

Yield: ~1-2 cups passion fruit curd
Prep Time: 5 minutes
Additional Time: 30 minutes
Total Time: 35 minutes

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.


  • 0.5 cup of plant-based milk
  • 0.5 cup of caster sugar
  • 2 tbsp corn flour
  • Pulp of 4 passion fruits (seeds or no seeds)
  • Juice of 1 lime


  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.
  2. Add all your ingredients to a medium-sized saucepan and place on low heat.
  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.


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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Sunday 12th of May 2024

I used 1 cup of no added sugar passion fruit juice (as passion fruit is rare and expensive in Canada). Worked great! I put this on top of mini pavlovas. There were a couple people licking the custard bowl clean. Thanks for sharing!

By The Forkful

Tuesday 14th of May 2024

So glad you liked it!


Monday 25th of December 2023

Delicious Lilikoi (that's the name for it here in Hawai'i) curd! But I was wondering why I always get a nearly clear liquid layer on top of the curd? I follow the recipe exactly.

By The Forkful

Monday 15th of January 2024

Hi Makaha, glad you liked it! I'm not sure why that would have happened unfortunately


Thursday 21st of December 2023

I agree with the other reviewer, "Pulp of 4 passion fruits" is not helpful - passion fruits can vary greatly in size and yield. A volume measurement would be much more useful. My passion fruits were small and didn't have a lot of pulp in them, I ended up using all the 9 passion fruits I had, and even that didn't seem like enough - I only had about 1/2 a cup of pulp.

My curd didn't thicken until I had been stirring on the heat for about 20 minutes, almost to a boil. The taste was good, but the passion fruit flavour could have been stronger. A more precise recipe would have been helpful.

By The Forkful

Monday 15th of January 2024

Hi Julie - I take your point. I prefer to recommend based on number of passion fruits as "1 cup" can be difficult for people to visualize when out shopping, but next time I make the recipe I'll also measure out the quantity to provide two different ways to measure it out.


Sunday 10th of September 2023

I’d love to try this with ready-made passion fruit purée. Could you tell me how much of it I would need in grams in this recipe? Thank you!


Tuesday 19th of September 2023

@By The Forkful, Thank you for your reply. I’m still not sure, however, how much of the ready made purée I’d need as the recipe states “pulp from 4 passion fruits”. As my purée comes in a sachet, I need to know the amount in grams to be able to measure the right amount. I hope you can help me with that. Thank you!


By The Forkful

Saturday 16th of September 2023

Hi Maria! I would just go for the same amount listed in the recipe!

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