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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.

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


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.

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...
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