Dairy and Sugar Free Raspberry Curd

Dairy and sugar free version of raspberry curd is my favourite. It wins my vote compared to traditional raspberry curd, made with butter and sugar, where the gentle flavour of raspberry puree can’t overpower the taste of melted butter. In lemon curds, and other citron curds, the characteristic taste of melted butter is masked by very intense flavours of citron fruits. In raspberry curd, based on coconut cream and honey, gentle flavours of all ingredients work together to make a delicious in taste and creamy in texture product, which can be used on its own, or as a layer in dairy and sugar free desserts and cakes.


Raspberry curd, made using the below recipe, will be quite thick in texture and not runny. Because of that it can be used as a filling for raspberry curd tarts, made with baked or non-baked pastry shells. The use of pure gold grade gelatin leaves means that the recipe is not vegan, but only grain, starches, thickeners and sugar free. To make it vegan, different starches can be used if they are tolerated in the diet.


  • 27o ml can of coconut cream 28% fat
  • 30ml lemon juice
  • 120g raspberry puree from frozen of fresh raspberries (I used frozen berries)
  • 2 whole eggs
  • 2 egg yolks
  • 200g organic raw honey (can vary, depending of the acidity of raspberries and the sweetness of the final product you want to achieve)
  • 1 tea spoon lemon zest (optional)
  • 3 pure gelatin leaves, gold grade

For more runny raspberry curd, to be used as a sauce, use 2 gelatin leaves.


  • blend raspberries into puree, if using frozen berries, defrost them first
  • put raspberry puree through the sieve to separate the seeds





  • in a separate bowl whisk eggs and egg yolks with honey, until pale
  • add coconut cream, raspberry puree and lemon juice
  • whisk all ingredients until they are fully combined
  • cover gelatin leaves with cold water
  • pour raspberry curd mixture in a pan
  • cook on a low heat, constantly stirring, until the mixture thickens, the temperature in the pan should not exceed 80C
  • take thickened mixture from the heat
  • squeeze excess water from gelatin leaves and add gelatin to a hot curd
  • stir or whisk until gelatin is fully dissolved
  • pour raspberry curd into a glass container, let in cool at room temperature, cover container with a lid and refrigerate curs to set
  • if particularly fine texture is desired, pour cooked curd through the sieve to separate all hard particles




  • if using raspberry curd as the filling for tart, pour still warm curd into prepared, and fully cooked, pastry shells
  • raspberry curd will thicken when set, to use it as a cream, loosen it by whisking before use



  • the most fine velvety texture can be achieved by using electric whisking attachment or stick blender itself
  • raspberry curd can be refrigerated for up to a week


It goes well with banana coconut cake, which I now bake as a double portion to get larger, bread slice portions.



Update 12.12.2016 

I used raspberry curd as a filling for a chocolate raspberry tart.


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