I always thought making curd was one of the tedious, pain-in-the-hole things that only your gran could be bothered to do, but my way was super easy. I was going to make your stock standard lemon curd for my first foray, but there was a container of pineapple in the fridge, so I thought I’d give that a crack. Stroke of bloody genius! Use this curd on all your breakfast noms like pancakes, waffles, granola or chia puddings. Delicious with some coconut yoghurt.
Chop your 300g of fresh pineapple flesh and whizz in a high speed blender for a few seconds to get a smooth puree.
Pour the puree in to a saucepan along with all other ingredients except the coconut butter.
Whisk over a low heat to a gentle simmer. Do not let it boil or too much of a hard-core simmer, just low and slow. Continue whisking over the heat for 4-5 minutes until its smooth and thickened.
Remove from heat and tie in the coconut butter. It will obviously melt and stir through the warm curd.
Pour into a glass jar and chill in the fridge.
Makes 1 1/2 cups
- 1 cup of puréed fresh pineapple (around 300g blended)
- 3 egg yolks
- 1/4 cup honey
- 2 tablespoons of arrowroot flour
- 1 teaspoon lime zest
- Pinch sea salt
- 3 tablespoons coconut butter