Pineapple curd is my go-to filling when I want lemon curd, due to my citrus allergy. It’s delicious and compliments coconut extremely well as they are both tropical. Use this pineapple curd in cakes, cupcakes, pies, tarts, cookies, and more. As you can see in the photo, pineapple also makes a great topping for pancakes.
Gluten Free Pineapple Curd
Pineapple curd makes a yummy, thick filing or topping for your gluten free baked goods.
- One 20-ounce can chunk pineapple in 100% juice, (I used Dole Tropical Golden Canned Pineapple), drained (14-1/2 ounces actual pineapple)
- 4 large egg yolks
- 3 tablespoons cornstarch (or potato starch; or lastly tapioca flour)
- 3/4 cup superfine granulated sugar*
- 12 tablespoons (1-1/2 sticks) unsalted butter, cut into half tablespoon pieces (For dairy-free use Smart Balance, for vegan use Earth Balance or omit completely*)
- In a food processor or high-powered blender, puree the pineapple until smooth, (about 5 minutes in small food processor).
- Working in small/three batches, strain the pineapple mixture using a fine-mesh strainer over a small saucepan. Discard the pineapple fiber left in the strainer.
- Whisk in the egg yolks; set aside.
- In a small bowl, whisk the sugar and cornstarch together; add to the saucepan and whisk again. Cook over medium heat, continuously stirring, until thick, 10-20 minutes.
- Remove from the heat, add butter, and whisk until melted. Return to low heat, only if needed to melt butter.
- Pour the curd into a heat-proof bowl. Place a sheet of plastic wrap or parchment paper directly over the curd. Refrigerate until chilled or up to five days. Bring to near room temperature to spread over baked goods as the butter sets when cold.
- Use as a filling for cake, cookies, pies, tarts, cupcakes, or French macarons.
*When you omit any form of butter, this curd has a stronger pineapple flavor, but is not rich. When using margarine, you may wish to return it to medium heat to allow some of the water to evaporate.
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