Lilikoi Butter Recipe

A gold spoon lifting a drizzle of smooth, glossy lilikoi butter from an open glass jar, with halved passion fruit, toast, crackers, and a small bowl of lilikoi butter in the background

A silky, deeply golden Local Hawaii passion fruit curd made with just 5 ingredients. Ready in under 30 minutes — use it on butter mochi, shortbread, pancakes, toast, or anything that needs a little Hawaii sunshine.

Prep Time 10

Cook Time 20

Total Time 30

Servings tablespoons (about 1½ cups)

Calories 68kcal

Author Tani Nakamitsu

Equipment

Medium heavy-bottomed saucepan
Fine-mesh strainer
Silicone spatula
Glass jar with lid

Ingredients

Lilikoi Butter

0.5 cup lilikoi juice strained — from about 8–10 fresh yellow passion fruit or frozen lilikoi pulp, thawed
0.75 cup granulated sugar
3 large eggs
1 egg yolk the extra yolk makes it richer and more golden
6 tbsp unsalted butter cold, cut into small cubes
1 pinch salt

Instructions

Strain your lilikoi. Press fresh lilikoi pulp or thawed frozen pulp through a fine mesh strainer into a bowl. Measure exactly ½ cup of strained juice.
In a medium heavy-bottomed saucepan OFF the heat, whisk together the eggs, egg yolk, and sugar until pale yellow and mostly combined.
Add the lilikoi juice and whisk to combine. Place over medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and sides, for 10–15 minutes until the curd thickens and coats the back of a spoon (170–175°F).
Remove from heat immediately once thickened. Add cold butter cubes one or two at a time, stirring each addition fully into the curd before adding the next. Take your time — this creates the glossy, smooth texture.
Pour the finished curd through the fine mesh strainer one more time into a clean glass jar. Let cool 10 minutes. Press plastic wrap directly onto the surface, then refrigerate at least 2 hours to set fully.

Video

Notes

Storage: Keeps in an airtight jar in the refrigerator for up to 2 weeks. Freeze for up to 3 months — thaw overnight in the fridge before using.
The curd will continue to thicken as it cools, so don't worry if it looks slightly loose when you jar it.
Dairy-free option: Substitute refined coconut oil for the butter in equal amounts. Add off the heat, one tablespoon at a time, the same way you would butter.

Nutrition