Strawberry coulis is essentially strawberry compote that is pureed into a sauce. It can instantly take any sweet dish to the next level by adding sweetness, flavor, and color.
This strawberry sauce is divine drizzled over cheesecakes, waffles, oatmeal, or pancakes, or as a filling for vegan cakes and cupcakes. It can instantly add a touch of "fine dining" to homemade desserts!
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🗒 What to expect from this recipe
🍓 Ingredients Needed
Notes about the ingredients
- The better the quality of the strawberries you use, the better the end result of the strawberry sauce. Try to use seasonal berries if possible. It's ok to use frozen strawberries as well, just from testing the recipe, frozen berries result in a darker berry coulis.
- Regular granulated sugar works best for this recipe as it enhances the flavor of the strawberries without overpowering them. You can of course use brown sugar or coconut sugar, which will give a slight caramel taste and darker color. You can also use agave or maple syrup to taste. Although this will result in a runner consistency so you may want to cook the strawberry puree down for a few more minutes to reduce the liquid.
- I love adding lime juice to strawberries and this easy strawberry coulis recipe is no exception. Lime juice compliments and enhances the strawberry flavor. You can use lemon juice as well if you have them handy.
🥣 How To Make Strawberry Coulis
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
(1) Similar to the method for making strawberry confit in my strawberry tiramisu, the strawberries first need to be cooked down with lime juice and sugar for this recipe. Add the ingredients to a medium saucepan. Bring the mixture to a boil, then turn the heat down to medium.
(2) After 10 minutes or so of simmering, the berries will be soft and mushy. Remove the pan from the heat at this point.
(3) Add the strawberry mixture to a high-speed blender or food processor. Once the lid is on, cover the top with a tea towel to prevent the hot liquid from splashing out.
(4) Blend the strawberry compote for a minute or so, until the pureed strawberries have a smooth sauce consistency.
👩🍳 Recipe Success Tips
- As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.
- As you can freeze this berry coulis, it's an idea to make a big batch of it when strawberries are in season.
- If you don't have a high-speed blender or food processor, you can use an immersion blender instead (stick blender).
- Switch up the recipe by using different berries and make raspberry coulis, blackberry coulis, or even mixed berry coulis.
🥞 Ways to use Strawberry Sauce
- Serve for breakfast with vegan pancakes, waffles, French toast, overnight oats, porridge, or chia pudding.
- Pour over ice cream, pavlova, or panna cotta, or make ice cream sundaes with vanilla ice cream and whipped cream.
- Use as a topping for meringue, baked cheesecake, or no-bake cheesecake.
- As a filling for cupcakes and cakes.
- Use as a base for cocktails and mocktails.
- Keep it simple and serve with some vegan yogurt.
💬 Frequently Asked Questions
Yes, you absolutely can freeze it in a suitable airtight container. It will keep for a few months. Just defrost it overnight in the fridge before serving.
Store it in a sealed jar or airtight container and refrigerate for up to 2 weeks.
Strawberry coulis is a smooth strawberry sauce and is essentially just strawberry compote after it's been blended. strawberry compote consists of strawberries, sugar, and usually some form of citrus cooked down into a jammy consistency.
Yes, if you don't have a high-speed blender, food processor, or stick blender, just use a fine-mesh sieve. Press the strawberry compote through a sieve to break down the flesh of the berries.
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Description
Ingredients
- 450 g (3 ⅕ cups) fresh strawberries, or frozen
- 80 g (6 ½ tbsp) granulated sugar, *see notes
- 1 tablespoon lime juice, or lemon juice
Instructions
- If using fresh strawberries, wash well and remove the stems and hull them. Slice the strawberries into quarters.
- Add the strawberries, sugar, and lime juice to a saucepan and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat. Continue to simmer for about 10 minutes, stirring the mixture often. Once the strawberries have broken down and softened turn off the heat - this will take a few minutes longer if using frozen strawberries.
- Transfer the mixture to a blender or food processor and pulse until it reaches a smooth strawberry sauce consistency. You can also use a stick blender, just be careful not to burn yourself with the hot liquid.
- Pour the strawberry coulis into a jar or container and allow it to cool to room temperature before sealing it airtight.
Storage and Serving
- Store in an airtight container and refrigerate for up to 2 weeks - it will thicken once chilled. You can also freeze it in a suitable container or ice cube tray for up to a couple of months. Defrost overnight in the fridge before use.
- Serve over ice cream, pancakes, waffles, meringue, or as a filling for cupcakes and cakes. You can also drizzle it over cheesecakes and panna cotta. You can also use it as a base for making cocktails and mocktails!
Notes
- Some white sugar in the US is not vegan, if in doubt use organic sugar. You can use coconut sugar, although it will yield a slightly darker color.
- As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.
- If you don't have a high-speed blender or food processor, you can use an immersion blender instead (stick blender).
- Switch up the recipe by using different berries and make raspberry coulis, blackberry coulis, or even mixed berry coulis.
Nutrition
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