Low Iodine Passionfruit Coconut Curd
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Learn more →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
- 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 tipFine sea salt and table salt measure the same - no conversion needed.
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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