The past few weeks have been some of the busiest so far this year. Between work, meetings, and social engagements, life has felt chaotic. I start each week with a list of recipes I would like to try cooking, only to find myself gravitating towards simple foods I can toss in bowl and eat as I make phone calls or answer emails. I have a never ending supply of coconut yogurt in the fridge and have been playing around with different yogurt/ fruit/ granola/ etc combinations. (For new readers, I’m developing a coconut based yogurt to bring to market which means endless testing and a fridge full of yogurt).
I’m totally a “texture” person. The weirder the texture, the more I find myself buying the food. With this in mind, passion fruit pulp is full of edible seeds that provide a little, soft crunch while snacking.
In my humble opinion, good passion fruit is the perfect combo of tart, but sweet. That said, if you need to dial down the tartness, I’ve found that heating up the fruit in a saucepan w/ a little bit of honey mellows out the flavor, creating a well rounded sweetness.
Passion Fruit with yogurt, coconut and almonds
1 cup yogurt, dairy free or greek
1 tablespoon honey
1/3- 1/2 cup passionfruit pulp, about 5 passion fruits
2 tablespoons sliced almonds
1 tablespoon shredded dried coconut, or flakes
Place the passionfruit and honey in a small pan over high heat and cook for 3-4 minutes or until thickened. Allow to cool slightly.
Put yogurt in a bowl and top with passionfruit, almonds and coconut.