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Ulu Lilikoi Cheesecake

Ulu Lilikoi Cheesecake

This is a special dessert made from very special ingredients that are easy to find in Hawaii. Ulu (breadfruit) and lilikoi (passion fruit) have long growing seasons so if it’s summer into early winter these gems are probably growing in your neighborhood. At other times of year find them frozen in your local store.


1 ½ cups oat flour

½ cup rolled oats

½ cup finely chopped pecans

⅓ cup cane or brown sugar

⅓  cup coconut oil, melted

Pinch of sea salt


2 cups ripe ulu, peeled and seeds removed

1 cup coconut milk

1 cup raw cashews, soaked*

Juice of 1 large or 2 small lemons

½ cup maple syrup

⅓ cup coconut oil, melted

2 teaspoons pure vanilla extract

¼ teaspoon sea salt

Lilikoi topping

3 tablespoons water

2 tablespoons arrowroot or cornstarch

1 ½ cups fresh lilikoi pup, with seeds (about 12 lilikoi)

⅓ cup cane sugar

Preheat the oven to 375 F.

*Soak the raw cashews in a medium-sized bowl covered with boiling water and allow to sit for 10 minutes. Drain and put aside for filling.

In a large bowl, combine oat flour, rolled oats, pecans, sugar, coconut oil and salt mixing until it begins to stick together. Spoon the mixture into the bottom of a 9-inch parchment-lined pie plate. Bake for 10 minutes, or until the crust begins to brown. Remove from the oven and allow to cool before adding filling. 

For the filling, add the ripe ulu to a blender with the coconut milk, cashews, lemon juice, maple syrup, coconut oil, vanilla extract and sea salt. Blend until silky smooth (about a minute). Pour into the prepared crust and place the pie in the freezer for 4 hours or until solid.

For the lilikoi topping, mix water and cornstarch together with a whisk in a medium sized pot and add to medium-high heat. Stir in lilikoi and sugar and continue to stir constantly until the mixture begins to bubble and thicken. Remove from heat and allow to cool before pouring over the top of the frozen cheesecake. Return the cheesecake to the freezer to allow the topping to set. 

Keep cheesecake frozen until ready to enjoy. Allow the cheesecake to thaw for about an hour before serving. 

Serves 8-10

Ulu (Breadfruit) Chowder

Ulu (Breadfruit) Chowder

Easy, hearty and flexible. Use whatever vegetables you have to create a new chowder each time. This recipe calls for green peas and red pepper and you can also try using chopped cauliflower, carrots, broccoli, and any greens you may have in your fridge. 


3 cups water

1 large onion, chopped

5 cups ulu (breadfruit) in small chunks (one large ulu/breadfruit)

1 ½ cups (12 oz, 354 ml) fresh, frozen or canned coconut milk

1 small red pepper, diced

1 cup greens (kale, collards, chard, spinach, etc)

1 cup peas

2 teaspoons salt

½ teaspoon black pepper

1 handful parsley

Bring water to a boil and add the chopped ulu and onion. Cover pot and reduce heat to a simmer and cook for 20 minutes. Add remaining ingredients (with the exception of parsley) and simmer for 10 minutes. Garnish with fresh parsley and serve.

Serves 4

Ulu (Breadfruit) Pancakes

Ulu (Breadfruit) Pancakes

These are not your typical pancakes! Fluffy and full of delicious long-lasting nutrition, this is my new favorite breakfast. The breadfruit holds together and fluffs the pancakes beautifully eliminating the need for eggs. Vegan, gluten-free, sustainable, nutritious, and oh-so-good.


1 cup ripe ulu (breadfruit) (about ½ of medium-sized ulu)
1 cup plant milk (hemp, oat, cashew, almond, etc)
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
½ cup ulu or cassava or oat flour (or any flour you prefer)
1 teaspoon baking powder
1 tablespoon vegan butter for pan

Pull out the core and cut the ripe ulu (soft and squishy to the touch) in half and scoop out the flesh. Add to a blender and blend with the plant milk, vanilla, and sea salt until creamy. Transfer to a bowl and mix in the flour and baking powder.

Heat a large skillet over medium heat and add some butter. Spoon some batter into the pan, cooking 2 pancakes at a time. After 3-4 minutes, flip the pancakes. Cook for another 2-3 minutes so that they are cooked through and golden on both sides.

Makes 4 pancakes, serves 2