July 1, 2020

Lilikoi Ice Cream

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Lilikoi (Passion Fruit) Ice Cream

July: National Ice Cream Month

Anyone who is passionate about passion fruit flavors will love lilikoi ice cream. This no-churn recipe only has 3 ingredients, the main one being passion fruit pulp. Lilikoi, as passion fruit is called in Hawaii, grows abundantly there and can be found all over the islands (it is also cultivated in California and Florida in the United States).

But in Texas where we live and in other places that do not have the fresh fruit readily available, we just look for the frozen pulp, defrost and use it in our recipes. The tart taste is balanced with the sweetened condensed milk and cream—and it reminds Islander of her beloved home state far away. Cool off this summer with a tropical treat and make no-churn lilikoi ice cream during National Ice Cream Month.

Recipe

Ingredients

  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ – 1 cup passion fruit pulp, defrosted

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with passion fruit pulp.

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan or freezer-safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes.

Notes

  • Optional: Boost the color of the lilikoi ice cream with a few drops of golden yellow gel color/food paste.
  • Look for other lilikoi and ice cream recipes by searching our blog.
 

April 14, 2019

Lilikoi (Passion Fruit) Butter Mochi Cake

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Lilikoi (Passion Fruit)

Butter Mochi Cake

April: Easter Season (Palm/Passion Sunday)

On the last Sunday of Lent, a week before Easter, we attend Palm/Passion Sunday mass and listen to scriptural readings about Jesus’ triumphant entry into Jerusalem. With a symbolic palm leaf that we receive at church, Highlander would make a cross for Islander to decorate our dining area. She usually prepares a Hawaiian or tropical meal for dinner with a dessert featuring lilikoi as an ingredient. These are our little Palm/Passion Sunday traditions.

Lilikoi is the Hawaiian word for passion fruit. It is aromatic and tart and grows abundantly on the islands. When we do find them on the mainland, the lilikoi is overpriced and overripe. So we settle for the much cheaper passion fruit pulp in the frozen section of our grocery store. It works fine as an ingredient for our Palm Sunday desserts and adds a fragrant and flavorful twist to a regular butter mochi cake.

For a Palm/Passion Sunday-inspired food, start a little tradition and make something with passion fruit, like lilikoi butter mochi cake.

 Recipe

(Adapted from Hawaii Magazine)

Ingredients

  • 1 box (1 pound) mochiko flour
  • 3 cups sugar, granulated white
  • 1 tablespoon baking powder
  • ½ cup (1 stick) butter, melted
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 can (12-14 ounces) coconut milk
  • 4-6 tablespoon lilikoi puree (we substituted defrosted passion fruit pulp)

Directions

In a mixing bowl, combine the mochiko flour, sugar and baking powder. Melt the butter. Cool slightly.

Pour the melted butter into the mixing bowl. Add the eggs, vanilla and coconut milk.

Stir in the lilikoi puree. Blend well. Pour into a greased 9×13-inch baking pan.

Bake in a preheated oven at 375 degrees F for 40-50 minutes, testing the cake with a toothpick for doneness. Remove from the oven. Cool slightly and spread glaze on top (optional—see Notes). Slice with plastic knife to prevent from sticking to the blade. Yield: 2 dozen.

Notes

  • Glazing the top of the cake is optional. To do so, mix together 1-2 cups powdered sugar with 2-4 tablespoons of lilikoi puree. Stir until it is a smooth consistency. Spread on top of the cake while still warm.
  • Try our regular butter mochi cake and poi mochi cake recipes.
  • Our final food photo of the lilikoi butter mochi cake above is set on a red tablecloth. Red is the liturgical color for Palm/Passion Sunday.
 

July 27, 2014

Lilikoi Creme Brûlée

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Lilikoi (Passion Fruit) Crème Brulee

Lilikoi Creme Brûlée

July 27: National Crème Brulee Day

Our favorite dessert at Kona Grill is its passion fruit crème brulee. The mainland-based chain restaurant tries to add a tropical taste to its menu. Islander loves lilikoi (Hawaiian word for passion fruit) and indulges once in awhile in the custard with a crust of crackly burnt sugar on top.

Now that she has learned how to make lilikoi crème brulee in her own kitchen, she makes these for fellow Hawaii expatriates. The passion fruit flavor reminds them of home. For a tropical twist to traditional crème brulee, infuse some passion fruit flavor and see why locals love the lilikoi in this delicious dessert.

Make lilikoi crème brulee for a summer social or luau and especially for National Crème Brulee Day!

Recipe

(Adapted from NBC Connecticut)

Ingredients

  • 1 ¾ cups heavy whipping cream
  • 1-2 teaspoons vanilla paste
  • 6 egg yolks
  • ½ cup sugar, divided use
  • ¼ teaspoon salt
  • ¼ – 1/3 cup passion fruit puree/pulp/juice

Directions

In a microwavable cup or small bowl, stir the cream with the vanilla paste. Heat until hot (about 1-2 minutes). Let cool for about 10 minutes to infuse the flavoring. Boil a quart of water and set aside. In a bowl, whisk the egg yolks with ¼ cup sugar and salt. Gradually add the cream mixture and continue whisking.

Lilikoi Creme Brûlée

Add the passion fruit liquid. Strain this mixture, if necessary. Put the mixture into custard cups or ramekins. Pour the boiled water halfway up the sides of the custard cups or ramekins to make a water bath. Bake in a preheated oven at 325 degrees F for 30-45 minutes, testing for doneness with a toothpick (it should wiggle gently).

Lilikoi Creme Brûlée

Remove from the oven and carefully transfer the ramekins to a wire rack. Cool for about 30 minutes then cover and refrigerate overnight. Before serving, sprinkle a thin layer of the remaining sugar on top. Carefully use a crème brulee torch in a back and forth or circular motion to caramelize the sugar to a crisp. Serve immediately while the custard is still cold and the sugar top hardens.

Lilikoi Creme Brûlée

Notes

  • Mahalo nui loa (thank you very much) to Phyllis S. for ribbon lei for the final food photo above. Mahalo also to Olga W. for gifting Islander with the crème brulee blow torch.
  • Search our blog for other recipes containing lilikoi (passion fruit) as an ingredient.
 

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