With the bounty of lilikois this year, I was able to experiment with some recipes. Here was one i made up from various other recipes that I tweaked.
1/2 cup of pure lilikoi pulp
1/4 cup of water
3 tbsp of sugar or to taste
1 tbsp cornstarch mixed in 2 tbsp water
Mix the juice, water, and sugar in a saucepan on the stove and bring to a boil. Add the cornstarch and water mixture to thicken and lower heat once it becomes clear, stirring constantly. Set glaze aside to cool fully.
Cream Cheese Filling
2 blocks of cream cheese brought to room temperature
3/4 cup to 1 cup of powdered sugar to your taste preference
2 small tubs of Cool Whip defrosted
1 tbsp vanilla extract
With a mixer, blend the cream cheese, powdered sugar, and vanilla until smooth. Add in the Cool Whip until blended well.
9 graham crackers finely crushed (I also switch out Diamond Bakery coconut grahams for a nice subtle coconut flavor)
1/4 cup granulated sugar
5 tbsp butter, melted
Mix all ingredients until we’ll blended and press into a 8×8 pan and bake 325 degrees for 10 minutes and cool.
Once the crust is cooled, pour the cream cheese mixture over and spread well. Finish by pouring over the lilikoi glaze and chill for at least 2 hours to set.