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Pineapple and Coconut ThermoCurd

I do love Christmas, but sometimes through the haze of mincemeat, gingerbread and all things all spice it’s nice to have a bit of bright, summery flavour. For that, I present to you my Pineapple and Coconut ThermoCurd!

I’ve always loved making curd, mainly because it’s quicker than making jam but also because I love the sharp tang of citrus fruits. I used to make curd with just a saucepan and wooden spoon and that works really well as long and you don’t take your eye off it and end up with strings of scrambled egg in the curd; don’t ask me how I know…! I’ve posted a recipe for Froothie Passionfruit and Lime Curd which is also delicious, but the really fast blender incorporates a lot of air into the curd and gives a mousse-like texture which isn’t always wanted in a curd.

So, how did I make this one? Well, I used my new ThermoCook of course! This is now my absolute favourite way to make curd of any kind. It takes less than 10 minutes to whip up a batch and it is always smooth, delicious and perfectly cooked.

Another thing I hate about preserving is sterilising jars. I hate faff and I find that sterilising is a really big faff. I don’t like using the dishwasher as some people do, because I’m never convinced the dishwasher is clean enough to kill all the germs and I worry about sterilising things in other ways because of the danger of cross-contamination. So, when Ball Preserving contacted me and asked me to try out water-bath canning, I really wanted to give it a go. This is the first thing I’ve preserved using this method and I LOVED it. All that’s required is a quick simmer and then all the nasties are killed off. No more sterilising, no worries about contaminating lids and I’ll end up with a product that lasts for a very long time. Perfect! I really loved using this method and I’ll be trying it again with more preserves. Watch this space! Oh, and the cute little jars are made by Ball too.

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Pinapple and Coconut Curd
A little bit of sunshine on those rainy days. Classic combination of pineapple and coconut flavour this delightful preserve.
  • 40g dessicated coconut
  • 100g caster or granulated sugar
  • 1 tin of chopped pineapple, drained well
  • 2 large egg yolks
  • 1tbsp cornflour
  • 100g unsalted butter, cubed
1. Place the coconut and sugar into the ThermoCook and whizz at speed 10 for 30 seconds. Stop to scrape the bowl then whizz for a further 30 seconds. 2. Add the drained pineapple and use the CHOP function for 1 minute to puree. Scrape down the jug so all the mixture is at the bottom of the jug. 3. Add the egg yolks and cornflour and cook for 8 minutes at 80ºC selecting speed 3 and heating power of 5. 4. Once cooked, set speed to 3 with no heat and add the butter a cube at a time until completely melted. 5. Pour into clean jars (they don’t need to be sterile) then load into a pan of water and bring to a steady boil. Allow to boil for 15 mins then remove from the water and allow to cool completely. 6. You should hear a satisfying ‘pop’ from the sealed lids of the jars as the curd cools. If any lids remain unsealed, put these jars into the fridge and use within 1 week. The rest can be stored in a cool place for 3-4 months.
Prep time: Cook time: Total time: Yield: Around 2x240ml jars of curd

As always, more info on the ThermoCook is available on the Froothie website.

More delicious curd recipes can be found on these great blogs:

Disclaimer: I am a Froothie ambassador because I think their products are awesome! This post contains affiliate links and a commission is earned if you buy using those links. Ball sent me some equipment to try out water-bath canning too. I was not expected to provide a positive review and all opinions are my own.

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