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–+ servings

Lilikoi Butter (Passionfruit Butter)

Mark Dexter
A silky, tangy tropical spread made with passionfruit, eggs, sugar, and butter — perfect for toast, desserts, and baking.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill 2 hours

Equipment

Ingredients
  

  • 1 cup passionfruit pulp (lilikoi)
  • ¾ cup sugar
  • 3 each eggs
  • 100 grams Butter (soft and cubed)
  • 1 tbsp Lemon juice (optional)

Instructions
 

1. Prepare

  • Scoop out the passionfruit pulp. Strain if you prefer a smooth texture.

2. Combine

  • In a heatproof bowl, add pulp, sugar, eggs, and butter.
    Whisk gently to combine.

3. Cook

  • Place over low heat (or double boiler).Stir constantly until the mixture thickens.

4. Finish

  • Remove from heat once smooth and glossy.
    Stir in lemon juice if using.

5. Chill

  • Pour into a jar.
    Cool, then refrigerate until set.

    • Notes

    Kook’s Secret:
    Don’t let it boil — high heat will split the butter.
    Gentle heat keeps it silky and smooth.

    Tips for Success

    Keep heat low at all times
    Stir continuously to prevent curdling
    Use fresh passionfruit for best flavour

KOOK’S SECRETS

Nutrition

Calories: 615kcalCarbohydrates: 158gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 11mgSodium: 6mgPotassium: 7mgSugar: 158gVitamin A: 16IUCalcium: 3mgIron: 0.1mg
Keyword butter, passionfruit, silky, tangy
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