Vegan Coconut Milk Pudding with Passionfruit
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.