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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.

PHOTOGRAPHY by
Olivia Hayo
|
October 20, 2020
Ingredients
SERVINGS:
1-13.5 ounce can coconut milk
1/4 cup cornstarch
2 tablespoons sugar
1 1/4 cups water
Honey or date syrup
Passionfruit
Coconut flakes

Instructions

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.

ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
more about this contributor
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