Passion Fruit Curd (eggless)

Passion fruit for me is one of the most nostalgic fruits (along with sitafal). It's so hard to find fresh passion fruit here, so I have to make do with frozen pulp a lot of the time (I use the La Fe brand). A good portion of my family doesn't eat eggs, so this curd is something I've been working on in small batches to get the right consistency and flavor. I really like the hint of coconut and the level of sweetness in the recipe below, but you can play with them if you like. I keep it in a jar and use it when I want to fancy up dessert. =)

Ingredients

200 g frozen passion fruit

100 g sugar

4 tbsp corn starch

pinch of salt

1 tbsp coconut cream

Directions

1. Mix the passion fruit pulp, sugar, corn starch, and salt in a small saucepan. Stir really well until all the cornstarch lumps are dissolved. Heat this on medium until it comes to a boil. Cook it, stirring constantly, for at least 10 minutes until it looks clear and thickens up. There should not be a cornstarch taste left- if there is, cook it longer until that taste is gone.

2. Take it off the heat and mix in the coconut cream. Let it cool before transferring to a glass jar and storing in fridge.