Lilikoi Butter & Lilikoi Curd

Wow! I’m in love. Well, actually I fell in love about 6 years ago, when I was in Hawai’i. But today, I rediscovered my passion…for lilikoi! Lilikoi is the Hawai’ian name for passion-fruit. While “passion-fruit” sounds sensual and seductive, “lilikoi” sounds mysterious and exotic…either way you want to call it, it’s pure pleasure!
One of the nights on the big island, Hawai’i, we stayed in a beautiful bed and breakfast in Hilo. B&B’s in Hawai’i are not allowed to serve a cooked breakfast, so instead they are inventive with their offerings of fruit and breakfast pastries. That’s how I discovered lilikoi butter. For those of you who haven’t tried it, you MUST! For those of you who have, you know it’s aromatic poetry for the palate.  Before leaving Hawai’i, I purchased a few jars of this delicious butter. But of course, they didn’t last long, and since then, I’ve been dreaming about recreating it at home.
This week, after eating a passion-fruit and chocolate macaron at Pierre Herme, I decided it was time to make some butter myself. My problem was finding the fruit. I made a special trip to Wholefood’s on Kensington High Street and was disappointed. No fruit; and none of the special items I was also searching for were available. Then on my way home, at the local Tesco, there they were!
So, I bought six passion-fruit and put them in the fridge, to ensure they wouldn’t go bad during this busy Olympic week.. but every time I opened the fridge door, their pungent fragrance had my senses in a swirl. So tonight, I just couldn’t wait any longer.
In anticipation of making passion-fruit macarons this weekend, I have made a lilikoi ganache and the lilikoi butter! I can’t stop eating spoonfuls of either one; and I can’t decide which one I like better…and if I keep going at this rate, there may be none left for the macarons!
Lilikoi Ganache or Curd
  • pulp of 3 lilikoi or about 1/2 cup
  • 2 tablespoons arrowroot
  • 1/2 cup water
  • pinch of sea salt
  • 1 teaspoon lemon juice
  • 1 egg yolk, slightly beaten
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter
Cut the lilikoi in half and spoon out the pulp into a blender. Pulse slightly to puree. (I personally like biting into the seeds; but if you don’t, drain through a sieve.)
Mix arrowroot with the water to dissolve completely. Add salt, lilikoi juice, lemon juice, egg yolk, and honey. Cook over low heat, stirring constantly with a whisk, until the mixture becomes thick. Remove from heat and add butter. Mix well and allow to cool before pouring into an airtight glass container for storage.
Lilikoi Butter
  • pulp of 3 lilikoi or about 1/2 cup (pureed in blender)
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 125g unsalted butter
  • 4 large eggs, slightly beaten
In a saucepan over medium heat, add butter and honey. Stir with a whisk until butter is melted and mixture is combined.
Mix together the pureed lilikoi pulp, lemon juice, and eggs in a bowl. Add to the butter/honey mixture and stir continuously with a whisk until the mixture thickens. This should take about 10 minutes over medium heat.
Allow the lilikoi butter to cool at room temperature before pouring into an airtight glass container for storage in the fridge.

In my haste to post this last night, and because I was too busy eating the lilikoi butter by the spoonful, I forgot to mention how to use it. Hawai’ians normally spread it on their morning pastries, scones, basically as regular butter. And you can also put it on grilled fish and meats. Once you try, you’ll want to use it on everything!


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  1. 6.6.13
    Teresa Lorenzo. said:

    Hace unos días mi padre me dio frambuesas de su campo y las usé para hacer una mermelada y me acordé de ti y tu pasión por la cocina. Una vez mas vuelves a superarte con esta rica receta con maracuyá (lilikoi). Un saludo amiga

    • 6.6.13
      thesaffrongirl said:

      Gracias amiga! <3 Si puedes, haz la receta esta.. esta buenísima!

  2. 11.21.15
    jessica said:

    We are wishing to make a lilikoi preserve to send over-seas for the holidays as gifts…we have access to a tonne right now!! Which recipe is best for longevity? and should I make any modifications? My guess is the butter, and to follow safe canning methods like boiling utensils, jars and jar lids:) Aloha!

    • 11.21.15
      The Saffron Girl said:

      Hi Jessica,

      How exciting that you’re making lilikoi preserves, the butter and possibly the curd! I love lilikoi and thoroughly enjoyed eating a lot of it when I visited Hawai’i. Mine never lasts long enough to warrant ‘longevity’ as I always eat it in a few days, but I’m guessing as you that the butter will be more stable (it’s also more versatile). I’ve never done any canning, so unfortunately I cannot make recommendations. I hope that helps! Happy holidays. Debra xx