Slow Cooker Pineapple Curd
A bright and luscious pineapple curd made easily in a slow cooker for a silky, tropical treat. Perfect for spreading on scones, filling tarts, or adding a burst of sunshine to any dish. This curd is foolproof and bursting with fresh pineapple flavor.
Ingredients
- 1 cup pineapple juice fresh or store-bought
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter cubed
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Mix the Base Ingredients: In a medium bowl, whisk together the pineapple juice, sugar, and eggs until smooth and well combined.
- Transfer to the Slow Cooker: Pour the pineapple mixture into the slow cooker. Add the cubed butter on top.
- Thicken the Curd: In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry and lemon juice into the slow cooker.
- Cook on LOW: Cover and cook on LOW for 2-3 hours, stirring every 30 minutes until the curd thickens enough to coat the back of a spoon.
- Blend and Strain: Once thickened, carefully blend the curd until smooth, then strain through a fine-mesh sieve to remove any lumps.
- Store and Enjoy: Transfer to sterilized jars and let cool completely before storing in the refrigerator for up to two weeks.
Notes
For a coconut twist, replace half of the pineapple juice with coconut milk. Add shredded coconut for texture or a teaspoon of vanilla extract for added depth. Adjust the sweetness by increasing sugar by 1/4 cup if desired.
Perfect Pairings: Spread on scones, fill tarts or crêpes, mix into yogurt and granola, or serve alongside tangy cheese for a unique flavor combination.
Nutrition
Calories: 100kcal
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