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4 eggs
4 cups sugar (I used a little less and mixed it with Splenda)
1 pound unsalted butter
1 ¾ cup lilikoi juice
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Snails and slugs hate crawling over crushed egg shells!
Fortunately, I have plenty of egg shells to crush with all my chickens! I had heard about this before, but never had a need to use them. Whatever these black caterpillars are that were eating my plants, they don’t like it, either! Nice to hear from you!
Aloha,
Lucy
You make it sound so easy to make the liliko’i butter! I have now tried a couple of times and it doesn’t come out like others I have tasted… I don’t know if I just should give up and buy the stuff……..
Everyone I know seems to have trouble with it, too. I think I’ve just been lucky!
But maybe I should start selling the stuff! I absolutely adore it!
I would buy it if you sell it…
and just use my liliko’i juice to make syrup and vinaigrette…. LOL
BTW, the tenant who lives in the house below us, cut down the liliko’i vine that was growing by the shared driveway!!!! I could have screamed at them! this vine has been there since way before we moved here (8 years ago) and had a base ‘trunk’ of about 4 inches in diameter!!!
People who moved here last year from mainland and didn’t have a clue….said they didn’t like the fruit falling on the drive and getting squished by the car tires!
I was speechless
Oh my! I hardly know what to say!! I didn’t think renters could do anything to property that isn’t theirs! Makes me want to cry, especially when I struggle to get my little plants to grow! Did anyone say something to them about it??
These people are not the norm….they feel ‘entitled’ and have been a pita since they moved in a year ago last August. Thank foodness we don’t manage the property any longer…. the owners will be here next week (they live/work overseas) and I will tell them then….
Just happened across this post and am bookmarking it – my lilikoi are just starting to go off. Can’t wait to try this. Thanks!
Hope it works out for you! My lilikoi butter has generated more discussion among those who know about lilikoi than any other topic I’ve written about! You must be in Hawaii to know lilikoi
Aloha! I got a jar of Lilikoi butter for my birthday this year and ate the whole thing! I thought, what a lovely gift idea and was gungho to make my own to give to others. However I was surprised to see that its made with eggs. It won’t spoil or create any bad bacteria? Obviously it didn’t with the jar I received but I still feel uncomfortable giving it to others now. I’m sure if I leave out the eggs it just won’t taste the same.
Lilikoi butter is extra special, I agree. Nancy, the eggs are cooked, so you don’t run the risk you think. The eggs I use come from my own hens, but the cooking preserves the eggs and the butter. Just make sure you sterilize everything well and you shouldn’t have any problem. I’ve eaten some I made 2 years ago with no ill effects, even though I was surprised I even had any left!
Aloha Lucy, I recently got your recipe from a friend, along with some Lilikoi butter she’d made…it was amazing, and I was excited to try my own. Just made it last night and everything seemed fine, until, during the rolling simmer, the butter separated on top, and wouldn’t combine again…I thought maybe that was normal and took it off and poured it into containers to see if it would settle together as it cooled, but unfortunately the butter stayed on top, and underneath, the rest of the mix, with much less butter in it, stayed more soft and liquid-y….it still tastes fabulous, but has butter grains throughout, and isn’t very aesthetic for gift giving. Do you have any suggestions? The only variation I did was use turbinado sugar, and only about 2 and 1/4 cups of it. Also, I realized after the fact, that I’d only simmered it for about 15 minutes. I’m afraid to try another batch with my remaining juice, for fear of the same thing happening. I was also wondering, as I’ve never canned anything before, if I’m just giving these for immediate consumption, or maybe 1-2 months in the fridge, do I have to make sure things are sterilized? or is dishwasher clean, clean enough? ( we also have laying hens, so was nice to use their eggs in the butter:) Mahalo! Jen in Kauai
I’m afraid I’m not an expert, so I can’t really advise you on what went wrong. I haven’t had any trouble using the recipe just the way I printed it, but there could be other factors. When I put it in the jars, the butter did settle on top, but I just shake it up really well before I use it – and suggested the same to anyone I gave it to. I sterilize everything, even for a few days, but I make it easy on myself. I just set my jars on a cookie sheet in a 270 degree oven while I’m making the butter, and I simmer the lids. I also have laying hens, so I use their eggs.
Thanks for your comments!
It’s interesting how far my recipe gets around!
Lucy
We’ve got those caterpillars eating our lilikoi. We were wondering what they are. If anyone ever tells you, please let us know. Mahalo.
With more searching it appears they are Gulf Frittillary butterflies.
Aloha.
I recently heard they were the Monarch butterfly that relied on the lilikoi leaves. I’m not so certain about that, but it’s fairly obvious they are some sort of butterfly. I lose my vines, then I get new growth again, but it never seems to get beyond 2-3 feet tall. Even the crushed egg shells aren’t keeping them off right now. Thanks for the information – I’ll look that up!
Aloha,
Lucy
They’re not Monarchs. Monarchs eat only milkweed.
This is good information! I’ll look up the Gulf Frittillary butterflies and see what I can do to discourage them! I hate to kill them, but I’d love to grow lilikoi!
Hi,
I like your recipes! I hope you dont mind me posting a link to them from my website.
http://aquaponicsinparadise.com/APforums/index.php?topic=885.msg7001#msg7001
I’ve never had lilikoi butter, but like you I have a ton of lilikois and I have hens producing eggs!
Yes, please feel free to post my recipes and link on your website. Lilikoi butter is delicious over ice cream, on hot biscuits or toast, and recently, I put it on some cheesecake I’d made! Be sure to try it!
Aloha,
Lucy
Aloha Lucy!
What a wonderful site! Thank you for the recipes. It was fun reading everyone’s posts,and comments. For love of Lilikoi! I went picking today, coming home to Oceanview from Kona. I would love to meet you sometime. We share similar interests.
The Gulf Frittillary butterfly is also called the “Passion” butterfly! Guess why?!
Check this awesome site out, to see stunning photos of many ornamental, medicinal, and edible of varieties of lilikoi:
http://www.passiflora.tk/
One of the posts mentioned apple butter. There are no eggs added or butter, it is just cooked down. I was wondering how powdered sugar might make for a more spreadable butter? Also, if anyone has tried using honey and sugar, instead of just sugar?
Mahalo nui loa, Noel Bluesky
Mahalo to you, Noel! I’d love to meet you! Do you also live in Ocean View or mostly Kona? Please keep in touch. As soon as everything gets settled down with this semester at the college, I’ll be able to breathe a bit better and we can meet for coffee. Our “hangin’ out place” for coffee is no longer, but the Kona Coffeehouse & Cafe at Honaunau is a terrific place to do just that.
I would love to try any of the fruit butters with honey. I am thinking of putting bees on the back part of my acre. With plenty of room, lots of blooming ohia and other bee favorites, I’m sure I’d have plenty of honey to work with.
Aloha,
Lucy
I was wondering if you had a recipe for a lilikoi salsa. Kind of like the one Maui Tacos had (gone from O’ahu so don’t know if they still have it) I have tons of lilikoi and have made butter, jams, cakes – you name it – but I would really love a good recipe for salsa! Mahalo a nui loa!
Oh, if you find a recipe for that, I’d love it, too!!! Please pass it on! I was just thinking that perhaps we could use a recipe for mango salsa and substitute some lilikoi pulp? Well, that doesn’t sound quite right, but I’ll bet we could come up with something. I wonder if we wrote to Maui Taco, they might let us in on their secret? Sounds wonderful!
Aloha,
Lucy
Hi Lucy!
Approximately how much does this recipe make? I picked up some half-pint jars and want to make sure I have enough. Thanks!
I’m afraid I can’t really answer that. The last time I made it, I had enough lilikoi juice for a double batch, and I think I used up almost a box of 12 half-pint jars. I am not precise in any of this, I’m afraid!
Aloha,
Lucy
Excited to start the butter I’m using both the “yellow” more tart and the “purple” more sweet for my batch also have a terrific recipe for a. Refrigerator ” white” or sugarloaf pineapple with lilokoi with seeds. My best seller in the open air markets here in Hilo hawaii
Wish I could get to Hilo more often. Most of my travels take me to Kona side. I’d love to have another “white” pineapple. Grew a delicious one several years ago, but none since. I have difficulty getting my lilikoi to grow here in Ocean View, but I’ll just need to try harder
I have one purple and 4 yellow.
Aloha Gordon, in what market do you sell your refrigerator
”white” or sugarloaf pineapple w/ lilokoi w/ seeds in Hilo?
I shop the Hilo markets pretty regularly and so far haven’t run into you…..or if I did, I can’t remember!
I’ll be at pahoa town market on Sunday behind loquinz I’m there 1st and 2 nd week of the month until January come by say hello
Will do, next time I’m there…I must have visited the market on a Sunday you weren’t there…
My butter is a bit grainy any reason I thought I followed the recipe to the t. How long am I supposed to chill it. In or out of fridge?
Anyone looking for sugarloaf pineapple starters with root are avaluable
I have some in the fridge and some on a shelf. Mine is a tad grainy, too – but it tastes fine. Not sure what makes the graininess.
aloha from the hilo side few questions re the lilokoi recipe is it possible to create the same type of butter using other juices like pineapple or coconut
Wouldn’t that be great? I don’t have access to those other juices, but if I did, I would certainly try! Why don’t you try it in a small batch and let me know
I only made the lilikoi because someone gave me a whole box full. Other than that, I’m not a professional cook, but I’m one who would try almost anything 
Maybe someone else who reads this blog would know the answer for you.
Aloha,
Lucy