This versatile pineapple curd is island sunshine in a jar! It's sweet AND savory, and can be used in many different ways.
Keyword: #grilled pineapple, custard, fruit curd, gluten free dessert, pineapple
1Tbspcoconut oilSee notes
Cut fresh pineapple into small wedges.
Preheat your lightly oiled grill pan or outdoor grill and cook pineapple wedges 3-8 minutes per side.
Puree grilled pineapple in high speed blender or food processor. Add a splash of pineapple juice if needed.
Add pineapple puree, sugar, egg yolks, corn starch, and salt to a small sauce pan. Bring to a low and slow simmer on medium heat, whisking continuously until thickened: the curd should coat the back of a wooden spoon without dripping.
Remove from heat, whisk in the butter, and set aside to cool.
Store in an airtight container in refrigerator for 3-4 days. Freeze up to one year; thaw overnight in the fridge.
I prefer to use unrefined coconut oil here when making it for our Coconut Rum Cake just to add another layer of flavor, but any cooking fat can be used.See below for tips, ideas, and recipes with pineapple curd!