Pineapple and coconut curd

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

Jams and Fruit Curds: Pineapple and Coconut Curd

Approx. 250g (9oz) peeled pineapple;125ml (4 fl z/ ½ cup) coconut cream; 200g (7oz) chilled unsalted butter, diced; 1 egg plus 7 egg yolks, lightly beaten

Push the pineapple through a juicer or blend to a puree in a blender, then strain and measure 125ml (4 fl oz/1/2 cup) of juice. Pour into a saucepan and add the coconut cream. Heat until the mixture is hot to touch, then remove from the heat.

Whisk in the butter until it melts, then add the beaten eggs and whisk until well combined. Return to low heat and cook for 10-15 minutes, whisking constantly, until the mixture forms a thick curd make sure you remove the curd from the heat before it separates. If you are worried about it separating, you can occasionally remove the pan from the hat while continuing to whisk. (This is tricky … I found 8 minutes was plenty, Anne)

Ladle the curd into warm sterilised jars and seal immediately. Store in the refrigerator for up to 3 weeks.

Delicious on a slice of toast or a croissant!