Lilikoi (Passionfruit) Curd

Now that I live in Hawaii, I get treated to beautiful produce like fresh lilikoi (passionfruit).

When I sliced into the thick skin and tasted the bright juice inside, it had a lovely sharp tang to it.

Almost lemony, really. The flavor gave me the inspiration of making lilikoi curd – like British lemon curd, somewhere between a sauce and a custard in consistency.

My thought is to make rich chocolate cupcakes and fill them with this silky sweet tang. The lilikoi curd would also be great to spoon over pancakes or ice cream.

Here’s the recipe if you want to try it!


  • 1 cup unsweetened soy milk
  • 2 Tbsp cornstarch
  • 1 cup sugar
  • ½ cup lilikoi/passionfruit juice, strained for seeds


Whisk all the ingredients together in a small pot over medium heat.

Keep whisking constantly until it’s almost thick and just starting to bubble. Then remove the pot from the heat and keep whisking for 1 minute.

Let the curd chill in the fridge before using it, if you can.


“An unhealed person can find offense in pretty much anything someone does.

A healed person understands that the actions of others have nothing to do with you.

Each day you get to decide which one you will be.”


Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

Leave a Reply

%d bloggers like this: