Go Back

Passionfruit coulis

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!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: compote, condiment, coulis, sauce, sweet sauce
Cuisine: Austalian
Keyword: passion fruit compote, passion fruit sauce, passionfruit compote, passionfruit sauce, sweet sauce
Servings: 1 cup (250mls) coulis


  • 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!