Low Carb Strawberry Couli

Strawberry Couli RS CC

Strawberry Couli.

  • Servings: 6 cups
  • Difficulty: Easy
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Aussie Strawberries are sweet, juicy, absolutely delicious and in season now. Couli is a sweetened fruit puree that is sweet, thick and so incredibly versatile. For low carb diets, strawberry couli is a fantastic option to add natural strawberry flavour to all types of low carb beverages, bakery, sweets and even salad dressings. Natural strawberries contain around 3.9g of carbohydrate per 100g. Once made into Couli you are looking at approximately 2.7g of carbohydrate per 100g serve for this recipe.

I absolutely love the smell of this Couli cooking. The fresh aroma of cooking strawberries is so mouth watering. This recipe is so easy, even the kids can pitch in and help. It takes about 20 minutes to make a batch of Strawberry Couli.  Once cooled I pack it into cup sizes lots in clip lock bags and either use it within 3 days or freeze and label the bags for use later. 

You can use your Couli as an ingredient for –

  • Adding to flavour plain or vanilla chilled cheesecake filling  
  • Use as a topping or serving with chocolate, plain or vanilla based cheesecakes or slices
  • Freeze by itself into ice blocks
  • Use as a base to make a granita
  • Mix 1 part Couli : 2 part Greek Yoghurt and freeze into ice blocks 
  • Add to unsweetened Almond or Macadamia milks for a naturally flavoured milk shake
  • Fold through thickened cream to make Strawberry Whip
  • Use in a vinaigrette dressing to freshen up salads 
  • Add to cold soda water for a refreshing summer drink
  • Or, just eat it with a spoon when your feeling like something sweet

Credit: foodfactsforhealthyeating.com


  • 1kg or 4 punnets of strawberries
  • 2 cups of water
  • 4 tbsp, 60g Natvia or to taste
  • 2 tsp Vanilla Bean Paste

Strawberry Couli Ing RS CCStrawberry Couli Puree RS CC


  1. Wash your strawberries and place on a clean tea towel to drain off as much water as possible. Cut the tops off the strawberries, cut in half and put into a small to medium saucepan larger than 1.5Ltrs, ensuring that no leaves go into the pot.  
  2. Add water, cover with a lid and bring to simmer, stiring and scraping down the sides and base of the pot every few minutes with a spatula to ensure the base doesn’t stick and that all the strawberry pieces have had a chance to sit in the hot water. Keep a close eye on the temperature as it warms as it may foam up quickly and overflow if it begins to boil.
  3. Once simmering remove the lid, turn the heat down slightly and allow to cook for 10 minutes, stirring every few minutes until the pieces are soft and squash when pushed up to the side of the pan. Remove from heat.
  4. Add the sweetener and vanilla to taste, and puree with a stick blender until smooth with no lumps. Put into a glass or heat proof dish and allow to cool before putting into the fridge to really chill down. 
  5. If not using straight away or within 3 days you can pack into portions in clip lock bags and freeze until needed. Defrost by placing the frozen bag inside a bowl (just in case there is a tear in the bag) and leave in the fridge overnight to defrost. 


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