How to make Blueberry Coulis

Hej, Go morron! We are back to our home port, Nynashamn, Sweden! And I had had the chance to go for a shopping at ICA, a local supermarket just few minutes away from the port.
Whenever I do a local purchase for our provision supplies, I always take the opportunity to buy some items that are quite hard to get from our ship chandlers.
Blueberries are one of those items. And I’m always fascinated with the odd shape of a blueberry, it is like a tiny throw-pillow. With have a similar berry-like-fruit in the Philippines which is called ‘Aratelis’.
We don’t have Blueberry in the islands of the Philippines, so whenever an opportunity to get it, I’ll take that chance and bring some onboard.
Blueberries are quite a strange berries, it is called a ‘blueberry’ while it is very clear that it is more black than blue.
And when you mix or mash it, it is more violet or magenta than a color blue, anyway I don’t have time to ask my very good friend, Mr.Google for an answer.
Sometimes the less you know the better.

One thing I know for sure, the fresh and the frozen blueberries almost taste the same but the frozen ones are much cheaper and it last almost for ever.
Onboard I only need to order once and I always order the frozen ones, it is enough for more than six months, which is the entire duration of my stay onboard a single vessel.

Fresh or frozen, they are good to make a blueberry coulis. And one thing I can quarantee you, when it comes to coulis, the one’s you made are always better than the one’s you bought.

How to make Blueberry Coulis
How to make Blueberry Coulis
Photo by Nino Almendra

Now on with the cooking…

How to make Blueberry Coulis

Prep. time: 5 minutes

Cooking time: 12 minutes

Difficulty: Very Easy

Makes; 400 ml.

You will need;

500 grms. fresh or frozen blueberries

100 grms. (1/2 cup) white sugar


Place blueberries in a sauce pan. Add the sugar.

Cook over high heat until it boils. Keep stirring using a wooden spoon.

Cook for 10-12 mins or until the sugar turns into a thick syrup that can coat the back of a spoon.

Remove from heat and use a hand blender to make a smooth coulis.

Note: You can use a blender/pitcher type, but wait until the syrup has cooled down.
Most pitcher type blender can only blend food with 50’C temp. or below.

You now can store your Blueberry Coulis in your fridge for a week.
Keep it inside your freezer and it can be use for up to 6 months.

Use it as a topping for Swedish Pancakes, Panna Cotta or use it to make an Ardean Style Blueberry Vetting Cheesecake.

Enjoy your meal !!! 😉

Here’s how I do it;

How to make Blueberry Coulis
How to make Blueberry Coulis
Photo by Nino Almendra

Thanks a lot for spending your precious time on my blog and hope this recipe

encourage you to try making some Blueberry Coulis.

About the Cookonboard?



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