Back in action and it feels SO good! After traveling pretty consistently for the last month or two, I’m home for the summer (at least for now) and I’m 100% ok with it. Although I love love love traveling, sometimes it feels great to just be home and be able to spend time with our local friends or have a few lazy weekends at home. I mean, I was looking at plane tickets again already yesterday because I was feeling the travel bug again, but regardless, I’m happy to be settled at home for a while, partially due to the prospect of being able to cook and bake at home! Each time to get home from a trip, I crave getting back into the kitchen and baking for a few hours, turning on a tv show (right now it’s 30 Rock) and losing track of time while I experiment and test out recipes for the blog. I’ve filled my calendar up for the rest of this month and June, so I have quite a bit of testing ahead of me, and I couldn’t be happier about it.
Moving onto this easy vegan strawberry curd, which is something you didn’t know you needed for your spring berry lineup, until now! I made a vegan lemon curd a few years back and it ended up being so easy and versatile, that I knew I wanted to try out other variations on the recipe. Strawberry seemed like the next logical step, since it’s coming into the time of year where they are ripe and ready for the picking, plus I’m always looking for more ways to get strawberries into my day (and onto my carbs). A batch of this vegan strawberry curd would pair perfectly with a round of olive oil biscuits, especially for a springtime brunch! I’m picturing a biscuit/curd bar setup where there are mimosas at one end and lots of carbs at the other, who else is with me?
I wouldn’t recommend skipping out on the full fat coconut milk for this strawberry curd recipe, it’s essential to making sure everything is thick and creamy! I order this brand online like nobody’s business, but use your favorite and it will turn out perfectly. Cheers to pre-Friday!Print
A sweet and creamy vegan strawberry curd, using the best spring produce!
- 1 cup full fat coconut milk
- 1/3 cup pure maple syrup
- 1 cup fresh strawberries (, tops removed)
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- In a blender, combine the coconut milk, maple syrup, and strawberries. Blend until smooth.
- Transfer to a saucepan over medium high heat and whisk in the cornstarch. Cook, whisking constantly over heat for 5-7 minutes. The mixture should remain smooth and start to thicken. After mixture has thickened, turn off heat and mix in the extract. Allow to cool to room temperature before storing in fridge.