Low Sodium Passionfruit Coconut Curd

Total time2 hr 25 min

Prep time10 min

Cook time15 min

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Ingredients

8 servings

½ cup fresh or thawed frozen passionfruit pulp (from about 6–8 passionfruits)
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp honey
2 tbsp arrowroot starch
1 tsp unflavored gelatin powder
2 tbsp cold water
1 tbsp fresh lemon juice
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Sprinkle the gelatin powder over the cold water in a small heatproof bowl and let it sit for 5 minutes until the gelatin has absorbed the water and the surface looks matte and spongy.
2
If using whole passionfruits, halve them and scoop the pulp into a fine-mesh strainer set over a small bowl. Press firmly with the back of a spoon to extract the juice, leaving most of the seeds behind. Reserve 1 tablespoon of seeds to stir back in at the end for texture, if desired.

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