Lilikoi Butter - Passion Fruit

Submitted by Ambervim

"From Nita at Lucky Farm B and B on Kona Coast of the Big Island where I stayed. This same recipe can be done with mango puree and a little lime juice."

 

• Ready In: 25mins
• Ingredients: 4
• Yields: 2 1/2 Pints

ingredients

• 1 1⁄2 cups lilikoi juice, passion fruit
• 4 cups sugar
• 4 eggs, beaten
• 4 ounces butter

directions

1. Melt butter over medium heat.
2. Mix eggs, suar and juice in a bowl.
3. While stirring constantly, slowly add mix to melted butter and bring to a full rolling boil over medium heat. Use only medium heat so eggs don't coddle.
4. Cook 10-15 minutes to desired consistency.
5. Jar and refrigerate. OR use standard canning methods.

Reviews

[Tara B.]

I used lilikoi with seed, guava, mango, and strawberry papaya. I call it my tropical butter. Turned out so good, I am using it for my catered dinner tomorrow.

 

[Michelle A.]

GREAT Recipe! Very smooth, creamy and delicious. I used 1/2 the sugar and it’s sweet tangy flavor became an instant favorite on everything from toast and waffles to chicken and pork for my more tropical dishes. Give it a try ??

 

[Miriam E.]

Oh my gosh this is the best recipe ever. Didn’t know what do to with all my lilikoi overload. I used half the sugar and it’s perfect. Yeah like the seeds left in for crunch and a little sour.

 

[Ms.T C.]

I see the butter in the photos here has the seeds left in. We never leave the seeds in, as it makes for a more bitter taste and a less bright-creamy orange color for your butter. You also need to let it boil for a while longer to obtain a thicker, butter-like consistency.