This easy passion fruit coulis has a wonderful natural tang and is a cinch to make with just three ingredients. Perfect over cheesecake, ice cream or pavlova!
Passion fruit grow on a tropical vine that's originally from Brazil. Its a very popular fruit through out South America and in Australia and New Zealand but less so in North America and Europe. And they are missing out! Passion fruit has a delicious tang that pairs wonderfully with some many flavors. Its used a lot on summer desserts in Australia including on top of our famous vanilla slices and of course pavlova.
This easy passionfruit sauce will add brightness and freshness to your summer desserts and freezes well for a burst of sunshine at any time of the year.
What does passion fruit taste like?
Passion fruit aka maracuja has a fragrant, tangy sweet taste that's quite distinctive. It's been liken to a mild citrus or even raspberry aroma.
How do you know when a passion fruit is ripe?
A wrinkly passion fruit doesn't necessarily mean its ripe. Look for fruit that's plump and heavy and for its size.
What does passion fruit go well with?
Passion fruit's tangy taste is just crying out for something creamy like a beautiful passion fruit cheese cake, a scoop of vanilla ice cream, the topping for an epic vanilla slice and of course a classic pavlova.
Passion fruit: I used fresh, ripe passionfruit for this recipe. You will need 1 cup of passionfruit pulp in total, which could be any where from six to fifteen or more passion fruits, depending on how big and juicy they are.
If you can't get fresh passion fruit you could try using frozen passion fruit pulp or even tinned passion fruit. Look for one without any added sugar if possible. I recommend tasting the pulp. If its very sweet you may need to reduce the amount of added sugar in the recipe.
Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. You could experiment with other types of sugar if you like but be aware this may add other flavors that could compete with the fresh passionfruit taste of this passion fruit sauce. I like my passion fruit compote on the tart side and passion fruit can vary in their natural sweetness. I recommend tasting the coulis and adds more sugar if needed.
Tapioca starch: is a easy way to thicken this coulis. I find it has a lighter less pasty flavor than corn starch. You could swap with the same amount of arrow root powder or corn start instead.
How to make passion fruit coulis
Slice the passion fruit in half. Scoop out the pulp and measure until you have one cup of pulp. Add to a small saucepan on a medium heat. Add the sugar and stir well. Sprinkle over the tapioca starch and stir well, ensuring all the lumps of tapioca starch are stirred out.
Cook for five minutes. Keep in mind the sauce will thicken more as it cools.
Remove from heat and allow to cool and your done!
How to serve
This passion fruit compote is crying out to be poured over something creamy and delicious. Perfect drizzled over a decadent passion fruit cheesecake, a scoop of tropical mango ice cream, over a fruit salad or a pavlova!
How to store
This passionfruit coulis will store in an clean airtight jar or container for up to one week. It makes approx. one cup of passion fruit sauce.
For extended shelf life you can freeze the sauce. Pour it into ice cube trays and freeze in easy portion sizes. Once the compote is frozen you can pop them out and transfer them into another airtight container to save on storage space and re use your ice cube tray. Store for up to three months in the freezer. To use simply put a cube into a small microwave proof bowl and microwave for about twenty seconds, depending on the power of your microwave.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Passion fruit cheesecake
- Passion fruit ice cream
- Strawberry compote
- Mango ice cream
- Easy vanilla ice cream
- 6 - 15 fresh ripe passion fruit
- 3 tablespoons (45gms) white sugar
- ½ teaspoon tapioca starch
- Cut open the passion fruit and scoop out the pulp and seeds. You will need one cup of passion fruit pulp in total.
- Add the passion fruit pulp and sugar to a small saucepan. Sprinkle over the tapioca starch and stir well. Heat on medium, stirring until sauce starts to thicken. It will thicken more as it cools.
- Remove from heat and allow to cool. Store in an airtight container in the fridge for up to 5 days or transfer to ice cube molds once completely cool and freeze for up to three months.
- To serve pour over your favorite desserts such as cheesecake, ice cream or pavlova! Delicious!
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