Berry Curd (Dairy, Refined Sugar & Gluten Free)

berry curd

This weekend just gone was one that was packed to the brim with things to do. It was wonderful. Full of reflection with friends, time with family, celebrations over babies, and lunches for a crowd. I fell into bed nana-ishly early on sunday evening; tired yet happy, grateful for all the incredible people in our lives.

Amid my love for being amongst friends, I’m glad we started out the weekend with our little family of 3 breakfast; Saturday Morning Pikelets with berry curd and blueberry chia seed jam.

My husband is a number one fan of anything lemon, so lemon curd makes an appearance in our kitchen rather frequently. This time round, as i stared at the little green golf-ball-sized rocks on the lemon tree, I was inspired to come up with a different plan; berry curd!

The result was both beautifully vibrant to look at and fabulously delicious to eat, especially on Saturday Morning Pikelets! It’s also gained the big tick of approval to accompany my Dairy-free Ice Cream and Chocolate Date Cake. Straining the seeds from the berries is one extra step from the ease of the usual lemon curd but it’s worth the couple of minutes to prevent the debilitating seedinteethitis.




Berry Curd


2 cups berries, fresh or frozen (I used frozen boysenberries this time round)

3 tbsp honey

3 eggs, lightly beaten

3 tbsp coconut oil (or butter)


Heat the berries over a medium heat on the stove until they are hot and mushy. Strain through a fine sieve to remove the seeds (you will need to push them pulp through with the back of a spoon to ensure you get the most flesh from your berries). Discard the seeds and set the remaining smooth berry sauce aside.

In a pan heat the honey and coconut oil (or butter if using) until melted and runny but not boiling.

Whisk the beaten eggs together in a bowl, add the berry sauce and whisk until combined. Pour the egg/berry mix into the honey mixture and whisk well until it is smooth and well combined. Warm over a low/medium heat whisking gently until the sauce thickens nicely (to the consistency of custard or yoghurt). Remove from the heat and set aside (it will thicken slightly more as it cools).

Pour into a jar and store in the fridge. It will keep for about 1 week.

Enjoy on… anything you like!!!






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s