Lilikoi Butter


First, you need to know that “lilikoi” is our Hawai`ian word for passionfruit, the fruit of the Passion Flower vine. Read the Wikipedia religious explanation of the word “passion.” But I’m passionate about the passionfruit (groan), which I know mostly as lilikoi.

In January, I wrote about trying to grown my own, but I haven’t had much luck so far. In that post, I also included a recipe for lilikoi butter, but I’ve refined it a bit. Also, this is for the benefit of those readers who are new to “Lava to Lilikoi.”

A friend in Na`alehu gave me a huge box of lilikoi fresh from the vine. I love to simply scoop out the insides with a spoon and eat, seeds and all. But this time, there were way too many to simply sit and eat myself sick. So I asked around for some recipes. My masseuse (Velvet) gave me this recipe.

The process I use for juicing is to cut them in half, scoop out the insides, and let that drain in a colander for about 24 hours to get rid of the seeds. My house smelled like lilikoi for days after I finished juicing them.

Lilikoi Butter

4 eggs
4 cups sugar (I used a little less and mixed it with Splenda)
1 pound unsalted butter
1 ¾ cup lilikoi juice

Mix juice, sugar, butter in a large pan. Heat until butter is melted. Beat the eggs together in a separate bowl and temper by drizzling a little of the hot liquid into the beaten eggs so they don’t scramble on you. Keep stirring and when the egg mixture is about the same temperature as the hot liquid, pour it into the pan with the juice, butter and sugar.

Bring to a rolling boil, then down to a slow rolling simmer for about half an hour. This will thicken as it cooks.

I don’t know how to improve on this simple recipe other than to use it whenever you can, over whatever you can find. I like it over ice cream, on toasted English muffins or scones, over plain cheesecake, or just right out of the jar with a spoon!

I made a double batch with all the lilikoi I had, and ended up with twelve jars. They look like jewels on my shelf!

I first published this in September 2009 and have had many requests for it since. If you are interested in seeing later posts I did on Lilikoi Butter, look for them under “Categories” on the left-hand side of this post.

A hui hou!

56 thoughts on “Lilikoi Butter”

  1. Amazing recipe. This year was my first time making Lilikoi butter. My vine took off and I ended up with 8 LRG brown paper bags of Lilikoi. I made lots of butter and gave at least 4 bags of Lilikoi away. Because this was my first go at making butter I gave away samples to my friends to use as my test subjects. 😉 Lets just say they raved about the butter. SUCCESS!!! They raved so much most finished their jars within the week and told me to sell the next batches. ;). Friends are family to me so I’ll gain my riches by sharing more jars with my family and seeing the smiles on their faces. Thank you!!

  2. Mahalo for your wonderful comments! I’m always thrilled when someone has fun with my Lilikoi butter! There are so many uses for it, including eating right out of the jar! LOL My fave, I think, it spreading it on top of cheesecake – or maybe on top of hot biscuits – or maybe over ice cream, or….. You get the picture! 🙂

  3. Aloha Lucy,
    Do you keep your finish product outside instead of having it refrigerated? If so, what’s the shelf life (a month)?
    Look forward on hearing from you. Where did you get this recipe (on the island)?

  4. I got the recipe from a local friend – Hawaiian style. Lots of people make it here. I have kept mine comfortably on the shelf for several months, but I use it up fairly quickly. I think after that it might get rancid, but mine is gone so soon I don’t know 🙂

  5. I honestly don’t know the answer to this. I have used it up before it went bad, but I know it will last several months. Smaller batches work better if you are concerned about spoiling.

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