Lilikoi (passion fruit) butter: tart yet slightly sweet, vibrant yellow goodness that pairs perfectly with toast, pancakes, tarts, cheesecake. A delectable island treat waiting for you to try.
Lilikoi butter in Hawai’i is almost like maple syrup in Canada. A popular condiment seen in many restaurants and home kitchens. Super simple to make and sure to please.
What are lilikoi?
Lilikoi or passion fruit is a common fruit in Hawai’i. If you are looking for a little more information on lilikoi check out my blog post on lilikoi lemonade.
Looking for other sweet treats? Try these dessert favorites
Where can I find lilikoi?
If you live in Hawai’i chances are you know someone who has a vine. If not local farmers markets are often filled with these fruit. And of course for my mainland friends you can purchase the puree on Amazon.
What’s the best way to juice lilikoi?
Lilikoi have a tough outer skin filled with yellow pulp and many black seeds. The seeds are edible, but I prefer to separate out the seeds. I find the best way to juice a lilikoi is to cut the lilikoi in half and scoop out the pulp and seeds with a spoon. Then place into a strainer and push the liquid through the strainer. Alternatively you can scoop out the pulp and mix in a blender, seeds and all. Or if you prefer you can make the butter with the seeds intact.
What can I use lilikoi butter on?
- Toast
- Pancakes
- Waffles
- Bagels
- Muffins
- In tarts
- On cheesecake
How to store lilikoi butter?
Once lilikoi butter has been made, you can pour the warm contents straight into a sterilized canning jar and place the lid on. Leave at room temperature to cool down and the jar will self seal.
How to sterilize canning jars?
Place jars into a boiling pot of water being sure it is completely submerged. Boil for 10 minutes. Remove and let jar air dry.
Does lilikoi butter need to be refrigerated?
I would recommend once the lilikoi butter has cooled to room temperature, it be stored in the refrigerator.
How long does liliko’i butter last?
The butter can be stored in the refrigerator for up to a week.
Can you freeze liliko’i butter?
Yes. I prefer to eat mine fresh, however it can be frozen for a few months.
What do I need to make lilikoi butter?
- Eggs
- Granulated sugar
- Lilikoi juice
- Unsalted butter
How to make lilikoi butter?
Place heat-proof bowl over a pot of boiling water set to medium high heat, being careful not to let the bowl touch the water, to create a double boiler. Add eggs and sugar. Stir to combine. Then pour in lilikoi juice and continue to stir. Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes. Pour into sterilized jars and place lid. Let cool at room temperature. Once cool place in refrigerator.
Lilikoi Butter
Lilikoi (passion fruit) butter: tart yet slightly sweet, vibrant yellow goodness that pairs perfectly with toast, pancakes, tarts, cheesecake. A delectable island treat waiting for you to try.
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup lilikoi juice
- 6 tablespoons unsalted butter, cubed
Instructions
- Place heat-proof bowl over a pot of boiling water set to medium high
heat, being careful not to let the bowl touch the water, to create a
double boiler. - Add eggs and sugar. Stir to combine.
- Then pour in lilikoi juice and continue to stir.
- Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.
- Pour in to sterilized jars and place lid. Let cool at room temperature. Once cool place in refrigerator.
Notes
*Enjoy lilikoi butter on toast, bagels, muffins, as tart/cheesecake fillings.
*Lilikois are best juiced by placing a strainer on a bowl and pressing the pulp through to catch the juice.
*If you do not have fresh lilikoi, you can supplement for store bought lilikoi puree. Dilute by adding water to desired consistency.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 23mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 2g
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Thank you! Have made lemon curd from a great recipe since the 60’s, and thought I would be able to possibly be able to exchange Lilikoi for the lemon. Haven’t had the chance to try since hard to find, but in Los Angeles, so think maybe Asian markets might have it.
And thrilled to see the two recipes are almost identical! Mahalo again!
Hi Rita. Yes totally able to exchange it. You can find lilikoi puree on Amazon. And I think the Asian markets would be a great place to check as well. Let me know how it goes. Have a wonderful day!
Would you mine sharing your lemon curd recipe?
Hi Donna. I honestly make lilikoi all the time instead of lemon. I suppose you could swap out the lilikoi for lemon.
*There are other ways to make curds but the double boiler helps prevent the eggs from scrambling. Another option is to place all the ingredients except for the eggs into a sauce pan and heat, then add some of the heated liquid to the eggs to temper them, then pour it all back into the sauce pan and stir until thickened. Thanks for the recipe! Do you know approximately how many ounces (or cups) this makes? I want to make a big batch 🙂
This recipe will yield about 2 cups of liliko’i butter.
I have 2 lilikoi vines and am waiting for all the fruit to ripen. I love Lilikoi butter and will make your recipe as soon as I can. Thank you so much for sharing the recipe with us. It looks quite simple. Stay safe! Aloha
Perfect. Sounds great.
How long will it stay good in the fridge ?
About a week.
FYI it’s not safe to can anything with eggs and that much butter in it. Sorry this isn’t a safe canning recipe.
That you for your concerns. This is not a pressure sealed, airtight, shelf stable canning recipe. It simply uses a sterile mason jar as a vessel to hold while stored in the refrigerator.