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!
PrintVegan Strawberry Curd
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Breakfast
Description
A sweet and creamy vegan strawberry curd, using the best spring produce!
Ingredients
- 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
Instructions
- 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.
ruby josephine says
Aaah I love how easy this is and it sounds so delicious! Gonna be putting curd on everything this summer 🙂
Heart of a Baker says
I like the way you’re living summer girlfriend!
Traci | Vanilla And Bean says
There’s no place like home… even with the fun and adventure of traveling.. there’s no place like home! I’ve never made strawberry curd, but oh my (!!) paired with coconut milk? Sublime! Delicious work, Abby!
Heart of a Baker says
So so good! Thanks love! xo
Julia Mueller says
It does always feel so nice to come home after travelling a lot! I’m glad you got to experience so much over the last couple months – very cool!! I’m digging this strawberry curd like WHOA! I have strawberries that need to be used up in the refer, and this is looking like the perfect use for them! Have a great weekend, lady!
Heart of a Baker says
Get it girrrrrl!
Sara @ Cake Over Steak says
I’m just about to get into our summer traveling and moving craziness, so I’m already envying your lazy weekends at home! Hopefully I’ll get some good lazy weekends in late summer/early fall after we’ve settled into the house and things die down. Enjoy them!
Heart of a Baker says
I’ll totally enjoy them for you, you have so much exciting happening this summer! xo
2pots2cook2 says
What a pleasant surprise to see to have vegan curd ! Thank you so much !
Heart of a Baker says
Of course, hope you enjoy!
Sophie MacKenzie says
What a delicious looking recipe! I cannot wait to try it, and welcome home, Abby!!!
Agness of Run Agness Run says
This is one hell of a curd, Abby! Pitch perfect recipe for the upcoming summer days!
Heart of a Baker says
Thanks love!
Laura says
This looks delicious! Instead of the coconut milk can I sub oat or almond milk for a more yogurt-like/thinner consistency? Im just nit a nig fan od fill fat coconut milk.
Heart of a Baker says
Hi Laura! I haven’t tried it with anything but coconut milk, but it would probably work just fine!
Heart of a Baker says
Hi Laura, yes you could!