Last week I took part in a linky party for National Margarita Day. Click for my post...and the other offerings: here. All of the recipes looked fantastic, but The Little Ferraro Kitchen's Lilikoi Margarita with Li Hing Mui had me dreaming of lilikoi (passionfruit) all weekend.
I mused aloud, Where can I find passionfruit?
My little Kitchen Elf looked at me, exasperated, "Mom, they have it at the Filipino store. Remember?!?"
Well, now I do. Let's go!
They didn't have any fresh ones, but they did have pulp in the freezer. Perfect! I defrosted one bag and decided to use some of it in our Monday morning MOffins. Then I made a lilikoi syrup for serving. These were lip-puckeringly delicious. I love lilikoi! Thanks, Samantha, for reminding me of this fruit.
MOffin = mochiko (sweet rice flour) + muffin. This makes for a quick and portable breakfast. I served these with some yogurt and fresh strawberries. Fast and tasty!
- 4 eggs
- 1/2 C olive oil
- 1/2 C lilikoi juice and pulp
- 1-1/2 C coconut milk
- 1/2 C organic coconut milk sugar
- 1 T baking powder
- 1/2 C unsweetened grated coconut
- 1 box of rice flour
Bake for about 30 minutes at 375˚F till the top of the MOffin is slightly browned and slightly cracked. Let cool for 5 minutes before turning the MOffins onto a cooling rack. While the MOffins bake, make the syrup.
My syrup didn't retain that gorgeous, tell-tale passionfruit color because I only had organic coconut sugar which is brown in color. If you want that bright orange, use granulated sugar. Next time...
- 1 C lilikoi juice and pulp
- 1 C organic coconut sugar
Place both ingredients in a medium saucepan. Bring to a boil and swirl until the sugar is completely dissolved. Simmer for 10 minutes. The syrup with thicken as it cools.
To serve, use a chopstick to poke a hole in the top of the MOffin. Drizzle the syrup into the hole and over the top.
*Update, 3/20/2014: Added this to Carole's Chatter, Food on Friday Coconut Linky*
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