Dessert, Fruit, Lactose Free, Recipes

Lilikoi Bars

August 11, 2014

Lilikoi BarsLemon bars are a favorite dessert of mine since they’re easy to make and most importantly, taste great.  Creamy and rich from the eggs, a bit of sweetness with a hit of tartness, they are a wonderful dessert.  This is a variation on the classic lemon bar. In this recipe I used lilikoi (passion fruit) an exotic tropical fruit which has an extraordinarily fragrant scent. Once the fruit is open, the entire room is filled with a wonderful essence that lingers in the air.  It’s mesmerizing….

Coconut FlakesNow that we grow our own lilikoi I’m always searching for new recipes.  The fruit hangs gracefully from the vines and drops to the ground once ripe.  They can be left on the counter for a few days and will become more fragrant as each day passes. Their taut skin becomes wrinkled, and honestly, they look very homely at this stage.  But don’t throw them out!  This is perfect time to get out the food mill if you have one, and collect the precious juice.  The food mill is ingenious.  It presses out the juice from the fruit and leaves all the seeds behind.  If you don’t have a food mill use cheese cloth or a jelly bag to  strain the juice.  I freeze the juice in 1 and 2 cup containers to use later.  Speaking of searching for new recipes, I found this excellent recipe on Hungry Cravings.  The shredded coconut in the crust is absolutely divine.  The coconut becomes nicely toasted as the crust bakes and adds a delicious note to the bars.  Don’t leave it out.

Crust IngredientsThis is the perfect recipe.  Mix up the crust ingredients, dump it in the pan, press and bake it.  You end up with a beautiful, golden crust with hints of toasted coconut.

Lilikoi Bar CrustYou can see the bits of coconut in the baked crust.  I didn’t have finely shredded coconut on hand so I chopped up some coconut flakes and it worked out fine.

Fresh Eggs

Lilikoi Bar FillingNot only does this recipe have coconut flakes in the crust, it also incorporates coconut milk into the lilikoi layer which adds a subtle richness along with the eggs.

Baked Lilikoi Bars

Lilikoi Bars

Lilikoi-Coconut Bars (Passion Fruit-Coconut Bars)

Updated 9/23/15

Adapted from Hungry Cravings


For the crust:

1 1/2 sticks cold unsalted butter, cut into small pieces (I used lactose-free Buttery Sticks)

1 3/4 cups all-purpose flour

3/4 cups powdered sugar

1/4 cup shredded coconut (I used unsweetened)

3/4 teaspoon kosher salt (1/2 teaspoon kosher salt if using Buttery Sticks)

For the lilikoi-coconut layer:

4 large eggs

1/4 cup coconut milk

6 ounces fresh lilikoi juice

1 1/4 cups sugar

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

powdered sugar, for dusting


Make the crust:

Line a 9 x 13-inch baking pan with heavy-duty aluminum foil leaving an overhang on all sides.  This makes it a breeze to lift out the entire tart once thoroughly cooled.  Lightly butter the foil. Whisk together the flour, powdered sugar, coconut, and salt in a large bowl.  Add the butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.  Transfer the dough to the baking dish and press into an even layer and up the sides of the pan about 1/3 – 1/2 inch. Refrigerate at least 15 minutes and up to 30 minutes.  Don’t skip this step as it will help to keep the crust from shrinking and pulling away from the sides of the pan which will cause the lilikoi mixture to seep under the crust. While dough is chilling in the refrigerator, pre-heat the oven to 350° then bake for about 20 – 22 minutes, or until lightly browned.

Make the lilikoi-coconut layer:

Blend together the eggs, coconut milk, and lilikoi juice in a small bowl.  Whisk together the sugar, flour, and salt in a large bowl.  Add the lilikoi mixture to the sugar mixture and whisk until smooth.  Pour over the baked crust and bake for 16 – 18 minutes, or until just set.  Let cool to room temperature then transfer to the refrigerator until ready to serve.

Using the edges of foil, lift the bars out of the pan and transfer to a cutting board.  Cut into portions and dust with powdered sugar just before serving.


*Updated the dough procedure to include pressing dough up the sides of the pan about 1/3 – 1/2 inch prior to baking.  This provides a barrier for the lilikoi mixture when you pour it over the baked crust (it could seep down the sides of the baked crust if this is not done).


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  • Linda August 12, 2014 at 2:01 am

    This sounds absolutely delicious ! Can’t wait to come back to Maui to get amazing lilikoi, and be able to try it out :))

    • Kiyo August 12, 2014 at 6:00 am

      Linda where do you live and do you visit Maui often? If you return during lilikoi season I’ll save a basket of fruit for you!

      • Linda December 8, 2014 at 6:10 am

        Aloha again Kiyo! We are enjoying an early Christmas gift of a visit to Maui right now ! What a beautiful island you live on 🙂 Hoping to find some delicious homemade lilikoi butter to enjoy while we are here !

  • Shanna Koenigsdorf Ward August 12, 2014 at 11:08 am

    This looks even better than the original! I love the sound of lilikoi and coconut together. Lemon bars, the basic ones, are one of my favorite things… these are pumped up and scrumptious, for sure.

    • Kiyo August 12, 2014 at 4:29 pm

      I am now hooked on this recipe! I’ll be making a lot more of these bars this summer. Mahalo!

  • Linda August 13, 2014 at 4:15 pm

    I live in Niagara, Canada and only get to Maui a couple of times a year :(( looking forward to visiting again next February :)) when is lilikoi season?

    • Kiyo August 13, 2014 at 4:47 pm

      This is our first harvest since we planted the lilikoi sometime last year. I read that lilikoi produces fruit from mid-late summer and in to mid-winter. We shall see! Hopefully we will still have plenty of fruit when you visit next February.

  • Linda August 14, 2014 at 3:00 pm

    I hope so ! Love, love, love lilikoi :))

  • Mandy August 20, 2014 at 6:31 pm

    How long do you bake the crust?
    That part isn’t in the recipe.

    • Kiyo August 20, 2014 at 7:43 pm

      Aloha Mandy! Thank you for spotting that. I updated the recipe to include the baking time for the crust; 20 – 22 minutes or until lightly browned.
      Mahalo, Kiyo

      • Mandy August 20, 2014 at 8:44 pm

        Thank you for the update! I’m sure I could have figured it out but I don’t bake as much as I used to.
        I do live in Maui. I have tons of lilikoi growing and putting off fruit right now!
        So great! Love your recipes!

        • Kiyo August 21, 2014 at 6:37 am

          Thanks Mandy! If you have any lilikoi recipes to share let me know. I’m thinking of lilikoi butter…


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