INGREDIENTS

400 ml             Coconut Milk

150 g               Passion Fruit Puree

50 g                 Corn Flour

60 g                 Caster Sugar

2  Tsp              Vanilla Extract

1 Pinch of Salt (1/16 Tsp)

1 Pinch of Turmeric (1/16 Tsp)

1 Drop of Black Pepper (1/64 Tsp)

Caramelisation: 1 tsp caster sugar per ramekin

INSTRUCTIONS

• Mix all ingredients in a blender. Make sure the coconut milk is cold, otherwise the mixture might become lumpy.
• Pour into a cold pan, and stir on medium heat until it thickens.
• Spoon the mixture into ramekins, leave it to cool down, and let it set in the fridge for at least 1 hour.
• To caramelise, sprinkle caster sugar on top and use a blow torch. Leave to cool down.
• Enjoy with a vegan shortbread.