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.
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.
DetailsPrep 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:
- Rhubarb Curd from Foodie Quine
- Apple and Lemon Curd from Tin & Thyme
- Granny’s Quick Lemon Curd from Fab Food 4 All
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.