This 4 ingredient kiwi fruit coulis is the perfect topping for ice cream, pancakes, cheesecake, and so much more! It is seriously SO GOOD, and best of all it's gluten-free, uses simple ingredients and only uses natural sugar. This makes it the perfect addition to your favorite desserts!
Fruit coulis is a sweet and shiny fruit sauce that is often used to top ice cream or other treats. It can be any type of fruit and is commonly made with strawberries or raspberries. No matter what fruit, the tanginess of coulis goes great with a creamy dessert!
We made the mistake of buying a box of kiwis at Costco, so I thought why not make a kiwi coulis! Good thing too, because this sauce is delicious! It comes together in 10 minutes and keeps well in the fridge. Besides all that, this kiwi coulis recipe will make you feel like you are in the tropics even if you are just sitting in your kitchen in the winter months.
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Kiwi: Here in the states, kiwis are only available in the summer so this is a must-make recipe when you can get those huge boxes of kiwis from Costco! Yay for summer dessert!
Substitutions: While fresh kiwis are best, frozen kiwis would work too. You can also use strawberries or pineapple.
Agave: Agave is our preferred sweetener for this recipe because it adds another tropical flavor to compliment the kiwi.
Substitutions: Honey, maple syrup, white sugar, or simple syrup can be used.
Lemon Juice: Every dish needs a little citrus to brighten it up and enhance the other flavors, so lemon juice comes to the rescue!
Substitutions: Feel free to use fresh or store-bought lemon juice, lime juice, or orange juice.
Corn Starch: Kiwis have a high water content, and because we are using agave and not white sugar, this recipe needs a little help thickening. That’s where the cornstarch comes in!
Substitutions: Arrowroot flour can be used.
How to Make this - Step by Step
Step one: Peel and cut your kiwis in half. I like to do this by cutting them in half first and then scoping out the inside of each kiwi. Similar to cutting an avocado or mango.
Step two: Add everything to a blender and blend for 2 minutes until super smooth and no chunks remain.
Step three: Place a fine-mesh strainer over a pot on the stove. Pour the kiwi mixture through the strainer, pressing it through the fine sieve with the back of a spoon.
Step four: Bring mixture to a boil and then reduce to low heat to simmer. Let simmer for 10 minutes until thickened. Keep stirring to keep it from burning. Remove from heat and enjoy this kiwi sauce warm, at room temperature, or cold!
Watch How to Make This - Step by Step
Kiwi is a super fibrous fruit so the longer you blend it, the easier the green kiwi fruit sauce is to push through the strainer, and the more sauce you will get!
Facts and Common Questions
Is fruit coulis cooked?
A traditional coulis may not be cooked, however, when working with cornstarch, this sauce must be cooked for the cornstarch to thicken the sauce. So a coulis can be cooked or not cooked.
What is the difference between compote and coulis?
A fruit compote is fresh fruit cooked in a sweetener like a coulis is. However, a coulis is pureed or blended, while a compote is only mashed or broken down as much as the heat and a fork can break down the fruit.
Is coulis served hot or cold?
It can be served hot or cold. It can be served on different foods in different ways. It's great served warm on top of coconut panna cotta, ice cream, and pancakes. It's also great served cold on cheesecake, cottage cheese, and flan.
What is the difference between a coulis and puree?
A puree is a fruit mix that has been blended or pureed and is then served. Whereas a coulis is a fruit mixed that has been blended or pureed and also strained. So a coulis starts as a puree and then becomes a coulis by straining it.
Want to Save it for Later? Here’s how!
This sauce keeps wonderfully in the fridge! But, I wouldn’t recommend freezing it because the water will freeze first and therefore cause the sauce to separate.
Fridge: Store sealed in the fridge for up to 2 weeks.
Kiwis are a crazy fruit that have as much potassium as a banana and more Vitamin C than an orange! They are high in fiber and can be used as a meat tenderizer. It grows on vines, like grapes and the outer skin is edible (even if most people don’t think so). California produces 98% of kiwifruit in the United States and China grows over 400 varieties. (source)
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- 8 kiwis
- 3 tablespoon agave
- ½ lemon (juiced)
- 1 teaspoon cornstarch
- Peel and cut your kiwis in half. I like to do this by cutting them in half first and then scoping out the inside of each kiwi. Similar to cutting an avocado or mango.
- Add everything to a blender and blend for 2 minutes until super smooth and no chunks remain.
- Place a fine mesh strainer over a pot on the stove. Pour the kiwi mixture through the strainer, pressing it through with the back of a spoon.
- Bring mixture to a boil and then reduce to a simmer. Let simmer for 10 minutes until thickened. Keep stirring to keep it from burning. Remove from heat and enjoy!