skip to main content

top banner alert icon

The moratorium on disconnections has ended and payment arrangement options are available. Read our latest COVID-19 updates.

Lilikoi Malasadas with Guava Coulis and Ice Cream

Demonstrated by: George "Chef Mavro" Mavrothalassitis.
Year of the Hawaiian Forest with Malama Hawaii - June 16, 2003.



Lilikoi Malasadas with Guava Coulis and Ice Cream


  • 3 cups bread flour
  • 1/4 cup sugar
  • 1 tablespoon + 1/2 teaspoon dry yeast
  • 7 eggs
  • 2 teaspoons salt
  • 1 1/2 cups butter, softened to room temperature
  • Vegetable oil for deep frying
  • Sugar

Lilikoi Curd:

  • 1 cup sugar
  • 1/2 cup butter
  • Juice of 1/2 lemon (about 1 1/2 tablespoons)
  • 1/4 cup unsweetened lilikoi (passion fruit) concentrate
  • 6 egg yolks, beaten

Guava Coulis:

  • 1 cup unsweetened guava concentrate
  • 1 cup sugar
  • 1 cup water



  1. In a large bowl of an electric mixer use the dough hook to mix together the flour, sugar, and yeast.
  2. Mix in 3 eggs to form a firm paste; continue to mix on medium speed until soft and satiny but still firm.
  3. Add the remaining 4 eggs, one at a time, continuing to mix at medium speed for 15 more minutes, add the salt.
  4. Add the softened butter, 1/2 cup at a time, while continuing to mix at medium speed.
  5. Transfer dough to a large bowl, cover, and allow to rise at room temperature until doubled in bulk; refrigerate for 2 hours.
  6. Form the dough into 1-inch balls and allow it to rise once more at room temperature.
  7. Heat oil to 375°F.
  8. Fry the dough until golden brown.
  9. Drain on paper towels.
  10. Roll in sugar.

Makes about 2 dozen malasadas.

Lilikoi Curd:

  1. In a small saucepan, mix together the sugar, butter, lemon and lilikoi concentrate; bring to a boil.
  2. In a small mixing bowl, whip the eggs yolks with 1/4 of the hot lilikoi mixture; pour the yolk mixture back to the saucepan.
  3. Simmer, uncovered, whisking continuously until thickened and starts to bubble.
  4. Do not allow the lilikoi curd to come to a to a full boil or it will scramble.
  5. Strain and chill.
  6. Fill the malasadas with the lilikoi curd using a pastry bag.

Guava Coulis:

  1. Combine sugar and water in a small saucepan; heat, gently swirling pan until sugar dissolves, bring to a boil; cool.
  2. Add guava concentrate and mix well.

To serve:

  1. Place 2-3 malasadas on each serving plate; serve with guava coulis and ice cream.

Makes about 8 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.