A wild blueberry coulis thinned with coconut milk, with no added sugar, ready in five minutes.
Purple and glossy on the spoon, this sauce brightens up a plate in one simple flourish. The bold tartness of wild blueberries meets the richness of coconut milk, with no added sugar, for a smooth texture and natural sweetness. A handful of berries, a splash of coconut milk, a few seconds in the food processor: allow 5 minutes for one serving. Find this recipe among my keto sauces and dips.
What is blueberry sauce?
Blueberry sauce is a smooth or lightly flecked fruit preparation made for drizzling. The little blue berry provides its flavor, color and aroma. Depending on the context, the term can refer to a coulis, a concentrated sauce or a dessert topping of varying thickness; here, the version is very simple, with wild blueberries and a little coconut milk to thin it.
Everything happens in the food processor or with an immersion blender: the berries blend with the coconut milk into a glossy purple sauce, sometimes with a finely grainy texture from the skins. With coconut milk, it pours easily; with coconut cream, it becomes thicker and coats more generously, making it ideal for sitting on top of thick yogurt or a spoonful of fromage blanc.
A simple version with no added sugar
This sauce pairs with simple desserts such as plain yogurt or fromage blanc. Wild blueberries bring a distinct tartness and deep color that quickly transform a mild base.
It is easy to make at home: few ingredients, no reducing in a saucepan, no added sugar. Wild blueberries are often found in the frozen food section. Cultivated blueberries, which are larger and commonly sold in punnets, have a different flavor and acidity.
Coconut milk, canned or in cartons, is found in the grocery or international foods aisle. Do not confuse it with a coconut-based plant drink, which is often more diluted: it needs to be concentrated enough to round out the sauce without watering down its flavor.
The main ingredients
Wild blueberries are the base. Fresh or frozen, they provide the intense purple color, tartness, fruity aromas and natural sweetness that make added sugar unnecessary. A handful is enough for one serving; when still frozen, the berries initially make the mixture very firm, then it loosens as they thaw.
Coconut milk loosens the fruit mixture, blends the sauce into a uniform texture and softens its tartness. Just a splash is enough for a subtle creaminess that does not overpower the berries. Too much dilutes the blueberry flavor and makes the sauce more like a fruit drink.
For a thicker texture, use coconut cream: richer than coconut milk, it gives the sauce a more velvety consistency that coats well. You can obtain it by placing a can of coconut milk in the freezer for at least one night; depending on the brand, the water separates more or less distinctly from the creamy portion.
Technique and serving tips
Allow 5 minutes in total for one serving: blend the blueberries with the coconut milk or cream, then adjust the consistency. A small food processor works very well, and when using an immersion blender, a narrow container prevents splashing with a small quantity. With frozen berries, follow the instructions on the packaging; when very cold, they can cause the sauce to set, in which case simply let it soften before stirring again.
For another way to use these blueberries, here are my blueberry muffins.
You can find other dishes of this kind among my low-carb recipes.
The choice between coconut milk and cream determines the final texture, from fluid enough to drizzle to thicker and slow-flowing. A few fragments of skin on the surface are normal. Keep the sauce refrigerated in a clean, sealed container, use it soon, and stir before serving if the coconut milk has solidified. It provides 75 calories per serving, with no added sugar but with the natural sugars from the blueberries; the carbohydrate content is not specified.
Blueberry Sauce
Ingredients
- A handful wild blueberries blueberries
- A splash coconut milk
Instructions
- For a thick sauce, first prepare coconut cream by placing a can of coconut milk in the freezer for at least one night. The water separates from the cream.A splash coconut milk
- Blend the blueberries with the milk or cream.A handful wild blueberries
