Ready to add a tropical twist to your kitchen adventures? Lilikoi, also known as passion fruit, is a vibrant and versatile ingredient that can transform your meals from ordinary to extraordinary. Whether you’re whipping up a refreshing drink, a zesty dessert, or a savory sauce, these 17 exotic lilikoi recipes are sure to delight your taste buds and inspire your inner chef. Let’s dive into the delicious possibilities!
Lilikoi Cheesecake
Today feels like the perfect day to share something a little sweet, a little tangy, and utterly comforting. Lilikoi cheesecake, with its creamy texture and vibrant flavor, is like a hug in dessert form.
Ingredients
- 2 cups of graham cracker crumbs, because that’s the foundation of any good cheesecake
- A stick of butter, melted, to bind those crumbs together
- 3 packages of cream cheese, softened, because we’re going for creamy
- A cup of sugar, to sweeten the deal
- 3 eggs, to give it that perfect structure
- A splash of vanilla extract, for that warm, aromatic touch
- 1 cup of lilikoi (passion fruit) puree, for that tropical punch
- A couple of tablespoons of cornstarch, to thicken things up just right
Instructions
- Preheat your oven to 325°F. It’s all about low and slow for cheesecakes.
- Mix the graham cracker crumbs with the melted butter until it feels like wet sand. Press this mixture into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press it down evenly.
- Beat the cream cheese until it’s smooth and fluffy. This is key to avoiding lumps in your cheesecake.
- Gradually add the sugar, then the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the lilikoi puree and cornstarch until just combined. Overmixing can introduce too much air, leading to cracks.
- Pour the filling over the crust and smooth the top with a spatula. Tip: Tap the pan on the counter a few times to release any air bubbles.
- Bake for about 50 minutes, or until the edges are set but the center still jiggles slightly. It will firm up as it cools.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent sinking.
- Chill in the fridge for at least 4 hours, though overnight is better. Patience is a virtue here.
Velvety smooth with a bright, tangy kick, this lilikoi cheesecake is a dream. Serve it with a drizzle of extra lilikoi puree or a sprinkle of toasted coconut for an extra tropical twist.
Lilikoi Butter
Beneath the golden light of a late summer afternoon, there’s something deeply comforting about the process of turning lilikoi, or passion fruit, into a rich, spreadable butter. It’s a labor of love that rewards patience with its vibrant flavor and velvety texture.
Ingredients
- 2 cups of lilikoi pulp, seeds and all
- 1 cup of granulated sugar
- A splash of lemon juice
- A couple of tablespoons of unsalted butter
Instructions
- Start by straining the lilikoi pulp through a fine mesh sieve to separate the seeds, pressing down to extract as much juice as possible. Tip: Save the seeds to sprinkle over yogurt or salads for a crunchy texture.
- In a medium saucepan, combine the strained lilikoi juice, sugar, and lemon juice. Stir over medium heat until the sugar dissolves completely.
- Reduce the heat to low and let the mixture simmer gently for about 45 minutes, stirring occasionally. It should thicken enough to coat the back of a spoon. Tip: Keep the heat low to prevent the mixture from burning or sticking to the pan.
- Once thickened, remove the saucepan from the heat and stir in the unsalted butter until it’s fully melted and incorporated. Tip: The butter adds a silky richness to the lilikoi butter, making it even more irresistible.
- Let the lilikoi butter cool slightly before transferring it to a clean jar. It will continue to thicken as it cools.
Delightfully tangy with a hint of sweetness, this lilikoi butter is perfect slathered on warm toast or swirled into morning oatmeal. Its bright, tropical flavor also makes it a fantastic glaze for grilled chicken or fish, adding a unexpected twist to savory dishes.
Lilikoi Mousse
Floating through the kitchen on a quiet afternoon, the thought of lilikoi mousse brings a gentle smile. Its creamy texture and tropical tang feel like a whisper of summer, even as the seasons begin to turn.
Ingredients
- 1 cup of lilikoi (passion fruit) puree, strained to remove seeds
- 1/2 cup of granulated sugar, because sweetness balances the tart
- A splash of vanilla extract, for that warm, comforting note
- 1 cup of heavy cream, chilled to soft peaks
- A couple of egg whites, because they add lightness to every bite
- A pinch of salt, to heighten all the flavors
Instructions
- In a medium bowl, whisk together the lilikoi puree and granulated sugar until the sugar dissolves completely. Tip: If the puree is too tart, add a tablespoon more sugar, but remember, the cream will sweeten it further.
- Gently fold in the vanilla extract and a pinch of salt into the lilikoi mixture. This is where the flavors start to marry, so take your time.
- In a separate bowl, whip the heavy cream to soft peaks. The cream should hold its shape but still be pillowy—overwhipping leads to butter, and we’re not making butter today.
- Fold the whipped cream into the lilikoi mixture with a spatula, using broad, gentle strokes to keep the air in the cream. This is the secret to a mousse that’s light as a cloud.
- In another clean bowl, beat the egg whites until stiff peaks form. They should look glossy and hold a peak when you lift the beater. Tip: Ensure no yolk gets into the whites; even a little can prevent them from whipping properly.
- Carefully fold the beaten egg whites into the lilikoi and cream mixture. This step requires patience—rushing will deflate the mousse.
- Divide the mousse among serving glasses and chill for at least 4 hours, or overnight. The wait is worth it, as the flavors deepen and the texture sets perfectly.
Unbelievably light yet rich, this lilikoi mousse dances on the palate with its balance of sweet and tart. Serve it with a sprinkle of toasted coconut or a few fresh berries for a touch of color and crunch.
Lilikoi Pancakes
Dawn breaks softly, and with it comes the thought of something sweet, something tropical to start the day. Lilikoi pancakes, with their vibrant flavor and fluffy texture, seem just right for a morning like this.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 1 egg
- 3/4 cup of milk
- A splash of vanilla extract
- 1/2 cup of lilikoi (passion fruit) puree
- A couple of tablespoons of butter, for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg lightly, then stir in the milk, vanilla extract, and lilikoi puree.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough pancakes.
- Heat a non-stick pan over medium heat and melt a tablespoon of butter, swirling to coat the pan.
- Pour 1/4 cup of batter for each pancake into the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed.
Mornings are brighter with these lilikoi pancakes on the table. The passion fruit gives them a tangy sweetness that pairs beautifully with the soft, airy texture. Try serving them with a drizzle of honey or a dollop of whipped cream for an extra special touch.
Lilikoi Glazed Chicken
Evening light filters through the kitchen window as I ponder the simple joys of cooking, like the sweet and tangy allure of Lilikoi Glazed Chicken, a dish that whispers of tropical breezes and lazy afternoons.
Ingredients
- 4 chicken thighs, because they’re juicier
- A generous 1/2 cup of lilikoi (passion fruit) puree, for that tropical punch
- A couple of tablespoons of honey, to sweeten the deal
- A splash of soy sauce, for depth
- A pinch of salt, just to balance
- A drizzle of olive oil, for cooking
Instructions
- Preheat your oven to 375°F, letting it warm up while you prepare the chicken.
- Season the chicken thighs lightly with salt, ensuring every piece is lovingly coated.
- Heat a drizzle of olive oil in an oven-safe skillet over medium heat, waiting until it shimmers slightly.
- Place the chicken thighs skin-side down in the skillet, cooking for about 5 minutes until the skin is golden and crispy—patience here pays off.
- Flip the chicken thighs, then transfer the skillet to the oven, baking for 20 minutes to cook through.
- While the chicken bakes, whisk together the lilikoi puree, honey, and soy sauce in a small bowl, creating a glaze that’s both vibrant and velvety.
- After the chicken has baked, brush each thigh generously with the lilikoi glaze, then return to the oven for another 5 minutes to let the glaze caramelize slightly.
- Remove from the oven and let the chicken rest for a few minutes; this lets the juices redistribute, making every bite succulent.
Now, the chicken emerges with a sticky, glossy glaze that clings to each bite, offering a perfect balance of sweet and tangy. Serve it over a bed of fluffy jasmine rice to soak up every drop of that delicious glaze, or alongside a crisp salad for a lighter touch.
Lilikoi Margarita
Zipping through the memories of last summer’s beach trips, the Lilikoi Margarita stands out as a vibrant reminder of those golden hours. Its tropical allure and tangy sweetness make it more than just a drink—it’s a sip of sunshine.
Ingredients
- 2 cups of lilikoi (passionfruit) puree, fresh or bottled
- a splash of orange liqueur, about 2 tbsp
- a couple of lime wedges for garnish
- 1/2 cup of tequila, silver or reposado
- a drizzle of agave syrup, around 1 tbsp
- a handful of ice cubes
- a pinch of sea salt for the rim
Instructions
- Start by rimming your glass with a lime wedge and dipping it into a small plate of sea salt to coat the edge lightly.
- In a shaker, combine the lilikoi puree, tequila, orange liqueur, and agave syrup with a handful of ice cubes.
- Shake vigorously for about 15 seconds, or until the outside of the shaker feels frosty—this ensures everything is well mixed and chilled.
- Strain the mixture into your prepared glass filled with fresh ice, leaving room at the top for garnish.
- Garnish with a lime wedge on the rim or float it on top for a decorative touch.
- Tip: For an extra chill, freeze your glass for 10 minutes before preparing the drink.
- Tip: If your lilikoi puree is too tart, adjust the sweetness with a bit more agave syrup, but do so sparingly to maintain the drink’s vibrant flavor.
- Tip: Always use fresh lime wedges for garnishing; they add a bright aroma that enhances the overall tasting experience.
As the first sip hits your lips, the Lilikoi Margarita unfolds with a playful balance of sweet and tart, its velvety texture carrying the essence of tropical paradise. Serve it alongside a platter of spicy tacos for a contrast that’ll dance on your palate.
Lilikoi Sorbet
Vividly recalling the first time I tasted lilikoi, its tangy sweetness instantly transported me to a sun-drenched Hawaiian afternoon. This lilikoi sorbet captures that moment, a simple yet profound celebration of flavor.
Ingredients
- 2 cups of lilikoi (passion fruit) pulp, freshly scooped
- 1 cup of granulated sugar, because it dissolves like a dream
- 1 cup of water, to smooth things out
- A splash of lemon juice, for that extra zing
Instructions
- In a medium saucepan, combine the sugar and water. Heat over medium until the sugar fully dissolves, stirring occasionally—this should take about 5 minutes. Tip: Don’t let it boil; we’re not making syrup here.
- Remove the saucepan from the heat and let the sugar mixture cool to room temperature. Patience is key; rushing this can affect the sorbet’s texture.
- Once cooled, stir in the lilikoi pulp and lemon juice. Mix well to ensure everything is beautifully combined. Tip: A whisk works wonders here for a smooth blend.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freezing the mixture and stirring every 30 minutes until firm works too, though it’ll take a bit longer.
- Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm. This wait is the hardest part, but it’s worth it.
The sorbet emerges with a velvety texture, each spoonful bursting with the bright, tropical essence of lilikoi. Serve it in hollowed-out lilikoi shells for a playful, edible bowl that’ll impress any guest.
Lilikoi Bread
Mornings like these, when the light filters through the kitchen window just so, remind me why I love baking with lilikoi. Its vibrant flavor seems to capture the essence of summer, transforming the simplest bread into something extraordinary.
Ingredients
- 2 cups of all-purpose flour, because it’s what I always have on hand
- 1 cup of sugar, for that sweet embrace
- A splash of vanilla extract, because why not?
- 1/2 cup of melted butter, rich and comforting
- 3 eggs, to bind it all together with love
- 1/2 cup of lilikoi pulp, the star of the show
- A pinch of salt, to balance the sweetness
- 1 tsp of baking powder, for that perfect rise
Instructions
- Preheat your oven to 350°F, letting it warm up like a sunny morning.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt, creating a little cloud of dry ingredients.
- In another bowl, beat the eggs lightly before adding the melted butter and vanilla extract, stirring until it’s as smooth as a calm sea.
- Gently fold the wet ingredients into the dry, mixing just until they come together—overmixing is the enemy of tender bread.
- Pour in the lilikoi pulp, letting its tangy sweetness weave through the batter like a melody.
- Transfer the batter into a greased loaf pan, smoothing the top with a spatula for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean, signaling it’s ready to leave the oven’s warmth.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, resisting the urge to slice it too soon.
Best enjoyed when the bread is still slightly warm, the crust gives way to a moist, fragrant interior, with the lilikoi’s acidity playing off the sweetness beautifully. Try it toasted with a smear of cream cheese for a breakfast that feels like a hug.
Lilikoi Vinaigrette
Zephyrs whisper through the kitchen as I find myself lost in the making of Lilikoi Vinaigrette, a dance of tangy and sweet that feels like summer captured in a bottle. It’s a recipe that asks for patience, for the flavors to meld and the moments to savor.
Ingredients
- a cup of lilikoi (passion fruit) pulp, freshly scooped
- a quarter cup of honey, for that golden sweetness
- a third cup of olive oil, the good kind that smells like grass
- a splash of apple cider vinegar, to brighten things up
- a pinch of salt, just to balance the dance
- a couple of garlic cloves, minced until they whisper
Instructions
- In a blender, combine the lilikoi pulp and honey, blending until the mixture is smooth and the honey is fully dissolved.
- With the blender on low, slowly drizzle in the olive oil to emulsify the vinaigrette, creating a creamy texture.
- Add the apple cider vinegar and a pinch of salt, blending briefly to incorporate. Tip: The vinegar not only adds brightness but also helps preserve the vinaigrette.
- Stir in the minced garlic by hand for a subtle kick. Tip: Adding garlic last ensures its flavor remains pronounced.
- Let the vinaigrette sit for at least 30 minutes before serving to allow the flavors to meld. Tip: This resting period is crucial for depth of flavor.
Creamy with a vibrant tang, this Lilikoi Vinaigrette drapes over greens like liquid gold, or try it drizzled over grilled shrimp for a tropical twist. The garlic lingers just enough to remind you it’s there, a whisper among the lilikoi’s shout.
Lilikoi Cupcakes
Kind of like a gentle whisper of the tropics, these lilikoi cupcakes bring a burst of sunshine to any day, blending the tangy sweetness of passion fruit with the comforting embrace of vanilla cake.
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1/2 cup of lilikoi (passion fruit) puree
- 1/4 cup of milk
- 1 tsp of vanilla extract
- 1 1/2 tsp of baking powder
- A pinch of salt
- A splash of lime juice
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and lime juice.
- Alternately add the flour mixture (flour, baking powder, salt) and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Gently fold in the lilikoi puree until evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Oh, the joy of biting into one of these cupcakes! The lilikoi lends a vibrant, tangy flavor that perfectly complements the sweet, moist cake. For an extra touch, top with a dollop of whipped cream and a drizzle of lilikoi syrup.
Lilikoi BBQ Sauce
Evenings like these call for something a little special, a touch of the exotic blended with the comfort of the familiar. That’s where this lilikoi BBQ sauce comes in, a sweet and tangy concoction that’s as versatile as it is delicious.
Ingredients
- 1 cup of lilikoi (passion fruit) pulp, fresh or thawed
- 1/2 cup of ketchup
- 1/4 cup of apple cider vinegar
- 1/4 cup of brown sugar, packed
- 2 tablespoons of soy sauce
- 1 tablespoon of minced garlic
- 1 teaspoon of smoked paprika
- A splash of liquid smoke
- A couple of dashes of cayenne pepper, depending on how spicy you like it
Instructions
- In a medium saucepan over low heat, combine the lilikoi pulp, ketchup, apple cider vinegar, and brown sugar. Stir until the sugar dissolves completely.
- Add the soy sauce, minced garlic, smoked paprika, liquid smoke, and cayenne pepper to the saucepan. Stir well to combine all the ingredients.
- Simmer the sauce on low heat for about 20 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly but still be pourable.
- Tip: For a smoother sauce, blend it briefly with an immersion blender or let it cool and blend in a traditional blender.
- Remove from heat and let it cool to room temperature before using. The flavors will continue to meld as it cools.
- Tip: This sauce can be stored in an airtight container in the refrigerator for up to two weeks, making it perfect for meal prep.
- Tip: Brush it on grilled chicken during the last few minutes of cooking for a caramelized, flavorful glaze.
How the sauce turns out is nothing short of magical—thick enough to cling to your favorite meats but with a brightness that cuts through the richness. Try it drizzled over pulled pork or as a dipping sauce for crispy tofu bites for a surprising twist.
Lilikoi Smoothie
Just imagine the gentle hum of the blender on a quiet morning, the vibrant yellow of lilikoi puree swirling into creamy yogurt. This lilikoi smoothie is a little sip of sunshine, perfect for those moments when you need a bright start to your day.
Ingredients
- 1 cup of lilikoi (passion fruit) puree
- A couple of ice cubes
- 1/2 cup of Greek yogurt
- A splash of almond milk
- 1 tbsp of honey
Instructions
- Start by adding the lilikoi puree into your blender. Tip: If your puree is too tart, you can adjust the sweetness with a bit more honey later.
- Drop in the ice cubes to give your smoothie that refreshing chill.
- Scoop in the Greek yogurt for a creamy texture. Tip: Frozen yogurt can also work if you prefer a thicker smoothie.
- Pour in a splash of almond milk to help blend everything smoothly. Tip: The amount of almond milk can vary depending on how thick you like your smoothie.
- Drizzle the honey over the top for a touch of natural sweetness.
- Blend on high for about 30 seconds, or until the mixture is completely smooth and no ice chunks remain.
This smoothie pours out velvety and lush, with the lilikoi’s tropical tang perfectly balanced by the creamy yogurt and sweet honey. Try serving it in a hollowed-out lilikoi shell for a playful, Instagram-worthy presentation.
Lilikoi Tart
Gently, the lilikoi tart whispers of tropical breezes and sun-drenched afternoons, a dessert that carries the essence of summer in every bite. Its vibrant flavor and buttery crust make it a cherished treat, perfect for savoring slowly.
Ingredients
- 1 1/2 cups of all-purpose flour, plus a little extra for dusting
- 1/2 cup of unsalted butter, cold and cubed
- a pinch of salt
- 1/4 cup of granulated sugar
- 1 egg yolk
- a splash of cold water
- 1 cup of lilikoi (passion fruit) pulp
- 3/4 cup of heavy cream
- 2 eggs
- 1/2 cup of sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a tart pan.
- In a large bowl, mix the flour, salt, and sugar. Add the cubed butter and rub it into the flour until the mixture resembles coarse crumbs.
- Stir in the egg yolk and a splash of cold water until the dough comes together. Tip: If the dough feels too dry, add another splash of water.
- Roll out the dough on a floured surface to fit your tart pan. Press it gently into the pan and trim the edges. Chill for 30 minutes.
- Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
- Whisk together the lilikoi pulp, heavy cream, eggs, and sugar until smooth. Pour into the pre-baked crust.
- Bake for 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The tart will continue to set as it cools.
- Let the tart cool completely before serving.
Mmm, the lilikoi tart is a delightful contrast of textures, with a crisp crust giving way to a creamy, tangy filling. Serve it with a dollop of whipped cream or a sprinkle of toasted coconut for an extra touch of paradise.
Lilikoi Ice Cream
Evenings like these call for something sweet, something that carries the essence of summer in every spoonful. Lilikoi ice cream, with its tropical tang and creamy texture, is just the thing to savor slowly, under the fading light.
Ingredients
- 2 cups of heavy cream, because richness is key
- 1 cup of whole milk, for that perfect ice cream base
- 3/4 cup of granulated sugar, to sweeten the deal
- 6 egg yolks, they’re the secret to silkiness
- 1 cup of lilikoi (passion fruit) pulp, strained to remove seeds
- A pinch of salt, to balance the sweetness
Instructions
- In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Warm over medium heat until it’s just about to simmer, then remove from heat.
- Whisk the egg yolks with the remaining sugar in a separate bowl until they’re pale and slightly thickened.
- Slowly pour the warm cream mixture into the yolks, whisking constantly to avoid scrambling the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F).
- Strain the custard through a fine-mesh sieve into a clean bowl to ensure it’s perfectly smooth.
- Stir in the lilikoi pulp and a pinch of salt, then cover and chill in the refrigerator for at least 4 hours, or overnight for best results.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.
Bright and creamy, this lilikoi ice cream is a tropical dream with a velvety texture that melts just right. Serve it in a hollowed-out lilikoi shell for an extra touch of paradise, or simply enjoy it straight from the spoon, letting the flavors transport you.
Lilikoi Mojito
Sometimes, the most refreshing moments come from the simplest sips, like this Lilikoi Mojito that dances between sweet and tart, with a whisper of mint. It’s a drink that feels like a quiet afternoon in a sun-dappled kitchen, where time slows just enough to savor the blend of tropical and traditional.
Ingredients
- A couple of fresh lilikoi (passion fruits)
- A handful of fresh mint leaves
- 2 tablespoons of sugar
- A splash of white rum
- 1/2 cup of club soda
- Ice cubes to fill the glass
- A lime, cut into wedges
Instructions
- Cut the lilikoi in half and scoop out the pulp into a small bowl. Set aside.
- In a sturdy glass, muddle the mint leaves and sugar together until the leaves are lightly bruised and the sugar begins to dissolve. This releases the mint’s oils, enhancing the flavor.
- Add the lilikoi pulp to the glass and give it a gentle stir to mix with the mint and sugar.
- Fill the glass almost to the top with ice cubes, then pour in the rum. Tip: Use a jigger to measure the rum for the perfect balance.
- Top off with club soda, stirring lightly to combine all the ingredients without losing the soda’s fizz.
- Garnish with a lime wedge on the rim of the glass and a sprig of mint for a fresh aroma with every sip. Tip: Slap the mint between your hands before adding to release even more fragrance.
- Serve immediately, preferably with a colorful straw to invite a leisurely enjoyment. Tip: For an extra chill, place the glass in the freezer for 5 minutes before assembling.
Zesty and vibrant, this Lilikoi Mojito carries the essence of summer in every sip, with the lilikoi’s seeds adding a playful crunch. It’s a drink that begs to be enjoyed under the shade of a palm tree, or at least with the breeze from a fan and a good book in hand.
Lilikoi Panna Cotta
Sometimes, the simplest desserts carry the most profound flavors, like this lilikoi panna cotta that whispers of tropical breezes and lazy afternoons. It’s a delicate dance of cream and passion fruit, set just right to wobble ever so slightly on your spoon.
Ingredients
- 2 cups of heavy cream, because richness is key
- a splash of vanilla extract, for that hint of warmth
- 1/2 cup of sugar, to sweeten the deal
- 1 packet of unflavored gelatin, our silent setter
- 1/2 cup of lilikoi (passion fruit) puree, the star of the show
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it bloom for about 5 minutes until it looks spongy.
- Meanwhile, warm the heavy cream, sugar, and vanilla in a saucepan over medium heat. Stir gently until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
- Remove the cream mixture from the heat. Add the bloomed gelatin, stirring until it’s completely dissolved and the mixture is smooth.
- Stir in the lilikoi puree, mixing well to ensure it’s fully incorporated into the cream.
- Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set. Tip: Covering them with plastic wrap prevents a skin from forming.
- To serve, run a knife around the edge of each panna cotta and invert onto a plate. Tip: For a cleaner release, dip the ramekin in warm water for a few seconds first.
- Garnish with fresh passion fruit seeds or a drizzle of puree for an extra burst of flavor. Tip: Serving it with a crisp, buttery cookie adds a lovely texture contrast.
But the true magic of this panna cotta lies in its texture—silky and smooth, with the vibrant lilikoi cutting through the cream’s richness. It’s a dessert that feels both indulgent and refreshing, perfect for ending a summer meal on a high note.
Conclusion
Now that you’ve explored these 17 exotic lilikoi recipes, it’s clear there’s a world of flavor waiting in this vibrant fruit. Whether you’re craving something sweet, tangy, or uniquely tropical, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.