Fructose Free Passionfruit Coconut Curd

Total time2 hr 25 min

Prep time10 min

Cook time15 min

4.8

(20)

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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
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp arrowroot starch
1 tsp unflavored gelatin powder
2 tbsp cold water
1 tbsp fresh lemon juice
1 pinch fine sea salt

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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