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Vegan Coconut Milk Pudding with Passion Fruit
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Photography by Olivia Hayo for Edible San Diego
Ingredients
- 1 13.5-ounce can coconut milk
- ¼ cup cornstarch
- 2 tablespoons sugar
- 1 ¼ cups water
- Honey or date syrup
- Passion fruit
- 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 to 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
