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Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

Passionfruit coulis

Author: Sarah Brooks
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!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course compote, condiment, coulis, sauce, sweet sauce
Cuisine Austalian
Servings 12 serves, approx. 1 table spoon each or about 1 cup (250mls) coulis.
Calories 34 kcal


  • 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!


Calories: 34kcalCarbohydrates: 8gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 6mgPotassium: 69mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 6mgCalcium: 2mgIron: 0.3mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: passionfruit compote, passionfruit sauce
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