Introduction: Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had.
Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. And boy are you all missing out!
Lilikoi is more commonly known as passion fruit. This is however nothing like a fruit butter which does not contain any butter at all. Although called Lilikoi butter it is actually a curd made with Passion fruit juice, butter, sugar, and eggs. Very simple to make and it keeps well in the refrigerator for a couple of weeks.
Once you try it on toast, pancakes, or crepes you will wonder why you never heard of it before!
Step 1: Gather You Ingredients
- 1/2 Cup passion fruit juice
- 2/3 Cup sugar (Add more to taste)
- 3 Eggs
- 6 Tablespoons Butter
You will need a sauce pan and glass bowl for a double boiler. A whisk and a strainer.
Here is a great video on how to juice lilikoi.
Finding fresh passion fruit isn't very easy to do so frozen pulp or puree is your next best bet. Juice concentrate will also work. This Goya brand can be found in Hispanic markets which is what I used. You might also find different brands that will say Parcha or Maracuja which means passion fruit. I found this on amazon but it is spendy.
If you do get your hands on fresh lilikoi, cut them in half and scoop everything into a food processor and pulse for a couple seconds. Pour over a sieve and press down on the seeds the extract as much of the juice as possible. It will take about 5-8 lilikoi for 1/2 cup of juice. Discard the seeds.
Step 2: Cooking Directions
Fill your pot with an inch of water, bring to a simmer.
First you will pour the eggs, sugar and juice in a glass bowl and whisk until combined.
Then cut the butter into cubes and add to the other ingredients
Place the bowl onto the pot with the simmering water. Stir consistently until the liquid thickens.
You will know it's done when the butter coats the back of a spoon.
Strain the butter to make sure you get a smooth creamy consistency. Place plastic wrap directly on top of the butter to prevent a skin from forming.
Let cool, then refrigerate.
*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.
Step 3: Lilikoi Butter Uses
Here are some of the amazing ways to use Lilikoi Butter:
Spread on toast
'Syrup' for pancakes or crepes
Frosting on cake top
Filling for donuts
The options are endless. Lilikoi is a great substitute for lemon recipes. Lilikoi lemon bars, Lilikoi meringue pie, etc. It is such a fun and delicious way to switch things up. Not to mention it also makes the perfect homemade holiday present. Pour in a sanitized mason jar and decorate to your liking. :)
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