Creamy coconut is the perfect base for tart passionfruit and sweet honey or date syrup. Adapt this recipe with seasonal fruit to enjoy it year round.
In a small sauce pan combine coconut milk with cornstarch. Whisk to combine and then add water and sugar.
Heat the mixture over medium heat. Stir to prevent lumps until mixture thickens, 5-10 minutes.
Remove from heat and divide into individual serving bowls or cups. Refrigerate for a minimum of 3 hours to overnight (cover with cling wrap if more than 3 hours).
To serve, drizzle each with honey, and spoon fresh passionfruit on top. Sprinkle with coconut flakes.
This vegan-friendly dessert couldn't be easier to make and you can change the toppings according to the season. Look for local passionfruit now at farmers markets around San Diego County.