Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had.





Introduction: Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had.

About: I've always had a tendency to make things rather than buy. When your design aesthetic never seems to work with your budget you end up developing pretty good maker skills. I hope my little projects can inspir...

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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39 Discussions

If you are looking for puree http://www.davinehawaii.com/ sells it locally in Kona and ships to Hawaii and the mainland!

Tasty Friday night action!

what substitute for sugar and what is the nutrition values?

Thanks for the recipe! Do you know approximately how many ounces (or cups) this makes? I want to make a big batch :)

Congrats on the win! This is one of the rare food 'ibles which give me that urge to make them! Will probably do so on the weekend if I manage to find passion fruit juice over here. If not - it will be a nice opportunity to experiment with other flavours!

1 reply

WoW, I'm in love! I MUST try this, and yes, I have NEVER heard of it!!

I'd like to try it as a cake frosting, I bet that would be fantastic. Can it be kept in the freezer to last longer? Could I also substitute mango or kiwi for the passion fruit for a different version?

1 reply

It is delicious as frosting and filling. I'm sure it freezes well, I always end up eating it so quickly. Mango would work really well, not 100% about the kiwi but it sounds good.

I will be on the look out for the stuff. I had some passion fruit yogurt, unbelievably delish! EXCEPT they did not strain the seeds. So they got a fail. Too bad I would had 2 -4 a week if they sieved it, but perhaps with a little expensive help from Goya I will give it a whirl making my own. Goya IS good, but never inexpensive. I am going to the store as soon as I log out. I did not realise what the stuff was in the freezer section.

Maybe a mix of mango and passion fruit, even a touch of peach....mmmmmmm

thanks fer the post

3 replies

Don't waste the seeds. They are deliciously crunchy. They add a whole new dimension to the texture.

Congratulations on a well deserved win. I can't wait to give this a try.

1 reply

Hey! This looks great, just wondering if you could provide a more specific measure for the ingredients? (like weight or volume) i'm sorry but i'm sort of mathematical in my recipes :D


3 replies

Hmm...well I have no idea, but the next time I make it I will be sure the weigh it! I'm more of a stick my finger in and see if it taste good kinda girl. Lilikoi are very tart so you will add sugar according to your own taste and the amount might change from fruit to fruit.

Hmm...well I have no idea, but the next time I make it I will be sure the weigh it! I'm more of a stick my finger in and see if it taste good kinda girl. Lilikoi are very tart so you will add sugar according to your own taste and the amount might change from fruit to fruit.

Ooh, yummy! In my family, we made a version of this using lemon (basically, the inside of a lemon meringue pie), but my husband would love this recipe far more! he's a fiend for passion fruit.