Pineapple and coconut curd

Pineapple and coconut curd

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
250g peeled pineapple
125ml coconut cream
200g chilled unsalted butter, diced
1 egg
7 egg yolks, lightly beaten

Method

  1. Push the pineapple through a juicer or blend it to a purée in a blender, then strain and measure 125 ml of juice. Pour into a saucepan and add the coconut cream. Heat until the mixture is hot to touch, then remove from the heat.
  2. Whisk in the butter until it melts, then add the beaten egg and whisk until well combined. Return to low heat and cook for 10–15 minutes, whisking constantly, until the mixture forms a thick curd. Make sure you remove the curd from the heat before it separates. If you are worried about it separating, you can occasionally remove the pan from the heat while continuing to whisk.
  3. Ladle the curd into warm sterilised jars and seal immediately. Store in the refrigerator for up to 3 weeks.

Cook’s note

  • To make an easy microwave passionfruit curd, whisk together 4 eggs and 170 g of caster sugar in a large heatproof bowl until well combined. Add 125 ml of passionfruit pulp and 100 g of diced, chilled unsalted butter. Microwave on medium (50%) for 6–10 minutes, whisking every minute, until thick enough to coat the back of a spoon. Spoon the hot curd into warm sterilised jars, then seal and store in the refrigerator for up to 3 weeks. Makes 440 ml.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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