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Homemade Lilikoi Curd

    Lilikoi (aka Passion Fruit) Curd is a sweet Hawaiian treat that pairs perfectly with cheesecake, ice cream, crêpes, and fudge. Give this homemade passion fruit curd a try!

    Lilikoi or passion fruit

    Today, I’m going to give you a little background on Lilikoi – or as you may know it, Passion Fruit. The Lilikoi grow on huge vines that creep up other trees and just go all over. As the fruit ripens, they just drop to the ground, and you go around picking them up.

    As you can see, the outer flesh is very thick, so even if it looks beat up, the inside is usually protected. The dark purple passion fruits we get here are just as delicious, but a little more acidic in taste. You can also cook our passion fruit curd from other passion fruit varieties.


    What is lilikoi curd?

    Well, lilikoi curd is very similar to lemon curd, a kind of pudding. It is basically done with egg yolks, sugar, and fruit. It’s a sweet and fruity sauce, that goes on just about anything. Eat it on toast for breakfast, as cake topping, or just as is in fresh yogurt.

    lilikoi curd 3

    What to use it for?

    • Spread: Spread it on toast, muffins, scones, or pancakes as a tangy alternative to traditional jams or jellies.
    • Filling: Use it as a filling for tarts, cakes, cupcakes, and any sort of pastries.
    • Dessert Topping: Passion fruit curd can be drizzled over desserts like cheesecakes, pavlovas, or ice cream.
    • Dip: It makes a fruity dip for fresh fruits or as a topping for yogurt or granola.

    How to store lilikoi curd

    To store the lilikoi curd, transfer it to an airtight container. Curd usually gets a skin that you can prevent by placing plastic wrap or parchment paper directly on the curd’s surface. It can be stored up to 5 days in the fridge.


    Frozen passion fruit curd can be stored for up to 4 months. Use a freezer-safe container with some room for expansion. To thaw, transfer to the refrigerator for gradual thawing, avoiding room temperature.

    This recipe is part one of a three-part series, including Macadamia Nut Shortbread Cookies and Lilikoi (Passion Fruit) Cheesecake.

    5 from 5 votes

    Homemade Lilikoi (Passion Fruit) Curd

    Lilikoi Curd is a sweet treat that pairs perfectly with cheesecake, ice cream, crêpes, and fudge. Give this kind of pudding a try!
    Prep Time 1 hour
    Total Time 3 hours 20 minutes
    Course Pudding
    Cuisine Hawaiian
    Servings 32 oz
    Calories 163 kcal


    • 4 cups Sugar
    • 4 egg yolks
    • 1 ½ cups Lilikoi Juice from 12-15 fresh passion fruits
    • tsp salt
    • 1 cup Butter


    • To make fresh passion fruit juice, cut the fruits in half and spoon into a fine-mesh sieve. When you have spooned out all the fruit, strain the pulp through the sieve and catch the juice in a pot. Add a 3/4 cup of water. The seeds should remain in the sieve. If you like your curd crunchy, you can also leave some seeds in.
      If you use store bought juice, pour it into a pot.
    • Mix the other ingredients except or the butter with a whisk in a small saucepan.
    • Cook over medium-low heat for 20 minutes, stirring constantly until thickened. If the curd is too thick, you can add up to another 1/2 cup of juice if needed to thin it out.
    • Take the pot off the heat and add the butter, stir it in until fully melted.
    • Pour hot passion fruit curd into a quart container or glasses with lid immediately. Let cool before refrigerating.


    You can use fresh lilikoi juice or look for an organic juice with no added sugar – like Ceres.


    Serving: 1yield | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 62mg | Sugar: 26g

    Nutrition information isn’t always accurate.

    Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
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    Author: Susan Queck
    Lilikoi (aka Passion Fruit) Curd is a sweet Hawaiian treat that pairs perfectly with cheesecake, ice cream, crepes, and fudge. Give it a try!

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    4 thoughts on “Homemade Lilikoi Curd”

    1. I love lilikoi. I had to check out this post because you called it lilikoi and you don’t hear that much outside of Hawaii. I scoop out the inside and put it in my smoothies some times (I leave the seeds in for fiber). I’m jealous you were able to get so many I’ll have to make friends with someone who has lilikoi vines (I live in the city so no place to grow them…although I have a small vine in a container it just doesn’t have the room to grow big enough but I’ve gotten a couple flowers on it…I also have to remember to water it). I’m pinning.

      1. I was born and raised in Hawaii and it was so nice to go back and have a great experience with a new friend. She was lucky to get to go on to the neighbors property and pick so many off the ground. However, the wild pigs got their pick first.

    2. This recipe is fantastic, and it scales up beautifully. A friend of mine came over a few hours ago with giant container of 7 cups of juice from both yellow and purple lilikoi, and we just finished making the whole thing into buttery, glorious curd.

      I am literally licking the spatula that was on the spoon rest, it’s so good.

    5 from 5 votes (5 ratings without comment)

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