Lilikoi Butter Passion Fruit
Indulge in the tropical allure of Lilikoi Butter, a velvety spread bursting with the vibrant, tangy-sweet flavor of fresh passion fruit. This easy-to-make recipe blends passion fruit pulp, creamy butter, and just the right amount of sugar for a perfectly balanced treat. With only 10 minutes of prep time, this silky curd comes together quickly on the stovetop, offering a luscious texture perfect for spreading on toast, drizzling over pancakes, or adding to desserts like cakes and tarts. Enhance the tartness with a touch of optional lemon juice, and strain the mixture for a luxurious finish. Stored in sterilized jars, this passion fruit butter keeps fresh in the refrigerator for up to two weeks, ready to infuse every bite with a burst of sunshine. Whether you're a fan of tropical fruits or seeking something unique and versatile, this Lilikoi Butter recipe is bound to brighten your kitchen repertoire!
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Recipe Information
Ingredients
- 1 cup Fresh passion fruit pulp
- 1 cup Granulated sugar
- 3 Large eggs
- 6 tablespoons Unsalted butter, cubed
- 1 tablespoon Lemon juice (optional, for added tartness)
Instructions
In a medium-sized mixing bowl, whisk together the passion fruit pulp, granulated sugar, and eggs until well combined and smooth.
Pour the mixture into a medium-sized saucepan (non-reactive, such as stainless steel) and place it over low to medium-low heat.
Stir the mixture constantly with a heatproof silicone spatula or wooden spoon to prevent it from curdling. Be patient, as it will take time to thicken.
Once the mixture begins to thicken and coats the back of a spoon (typically after 8–10 minutes), reduce the heat to low.
Add the cubed butter, one piece at a time, stirring until each piece is fully melted and incorporated before adding the next.
For extra tartness, stir in the optional lemon juice at this stage, then remove the saucepan from the heat.
Strain the lilikoi butter through a fine-mesh sieve into a clean bowl to remove any egg solids and achieve a silky texture.
Let the lilikoi butter cool to room temperature. It will continue to thicken as it cools.
Transfer the cooled lilikoi butter into clean, sterilized jars and store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 227.1 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
