Passion fruit pulp makes a very tasty dessert sauce, also known as coulis. It can be served with desserts like ice cream, chocolate mousse, cakes or fruit salads.
Take the pulp of two or 1 tin of passion fruit and combine it with 45 ml castor sugar in a medium saucepan. Gently bring the mixture to a boil and allow to cook for about 3 minutes. Stir constantly until the coulis thickens. If it is very watery, add 5 ml corn flour mixed with 15 ml cold water. Bring the mixture to a boil again and check consistency. Keep the coulis in the fridge and serve as needed.