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.
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