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!
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!