Print
Coconut Cream, Lilikoi Butter
Servings: 1 1/2 cups
Preparation Time: 60–70 minutes
Ingredients:
- 18 ounces lilikoi pulp (yellow passion fruit)
- 1 cup Coconut Cream Concentrate
- 6+ tablespoons raw honey, to taste
Directions:
Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45–60 minutes). Turn off the burner.
Stir in the Coconut Cream Concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.
Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later, using the water-bath method or freeze it.
Best served at room temperature as the coconut cream will solidify in the fridge.
Leilani from Fremont, CA, just won $50 for this recipe and photo!
Submit yours here.
