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Passionfruit Curd

Prep Time5 mins
Cook Time20 mins
Total Time1 hr


  • 3 Eggs
  • 2 Egg Yolks
  • 1/2 Cup Maple Syrup Honey could be substituted but I haven't tried it
  • 2/3-3/4 Cup Passionfruit pulp fresh is best-the canned stuff contains loads of sugar
  • 1/2 Cup Coconut Oil softened (not melted)
  • Optional; 1 3/4 teaspoons Gelatin


  • Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
  • Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
  • Make sure the bottom of the bowl doesn't touch the simmering water.
  • Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
  • The coconut oil may look to separate so continue to whisk until the mixture thickens.

If you are making the curd for eating

  • Allow the curd to cool and then pour into a heat proof jar.
  • Store in the fridge; the mixture will thicken as it cools.
  • If you prefer a smoother curd blend as per below instructions.

If you are making the curd as a filling

  • Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
  • Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
  • Stir the gelatin into the warm curd until dissolved.
  • Using a food processor or hand blender, blend the curd until smooth.
  • Allow the curd to cool.
  • Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.