Passionfruit and Coconut Milk Chia Pudding

1 can coconut milk (canned)
1 cup almond or coconut milk
1/3 cup chia seeds
whole (1) passion fruit
2 tbs honey (more to taste)
1 tbs vanilla extract
1 pinch sea salt
1 pinch cinnamon

To assemble Coconut Chia Pudding: In a medium bowl, combine coconut milk, almond milk/coconut milk, chia seeds, honey (or alternative sweetener), vanilla, salt and cinnamon. Mix to combine. Store in an airtight container, refrigerated overnight. In the morning, scoop in a bowl to serve (taste, add more sweetener if needed) with fresh passion fruit or other fruit and garnishes. To serve passionfruit: slice in half, scoop out the inside. Taste, if sour sweeten with honey or agave syrup. Serve and eat immediately.

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A note about passionfruit: If you have never tried passionfruit (most people don’t recognize it, I get questioned every time I buy it at the supermarket.. not to mention that people in my house are constantly accusing me of buying rotten fruit and trying to toss them..) you should, because it is amazing. However, they are pricy if you are not in a tropical region (usually $2-$3 each). And it might be obvious, but if you’re not in a tropical region you are likely not getting the best of the best fruit. I’ll be honest, they’re usually sour. (A good one will not be.) Remedy that by mixing the fruit with some honey and vow to seek it out when you’re in a tropical climate on vacation. Or you can skip this all together and use another fresh fruit like mango.

Some tips for buying passionfruit: look for heavy, fragrant fruit. Give them a shake, sometimes you can hear the pulp and that’s a good sign. Don’t be afraid of the wrinkly ones, those are usually the best. Look for a darker purply or brown color, the green ones tend to be unripe.