Ingredients:
2 cups unsweetened full-fat coconut milk
2 Tbsp monk fruit sweetener
½ tsp pure vanilla extract
¼ tsp pure coconut extract
¼ cup Zen Basil Seeds
½ cup unsweetened coconut flakes, toasted
1 kiwi fruit, skinned or diced
½ cup frozen unsweetened passion fruit puree (From 3 or 4 passion fruit if fresh)
Process:
In a large saucepan, combine the coconut milk and monk fruit and heat over medium. Stir occasionally until the monk fruit has dissolved. Remove from the heat.
Add the coconut extract, Zen Basil Seeds, half the coconut flakes, and stir. Let stand for 5 minutes to allow the seeds to absorb the liquid.
Stir well, then transfer to 4 individual serving dishes, and refrigerate for 3-4 hours.
In a small bowl, toss together the kiwi and passion fruit puree, then divide the fruit among the puddings. Top with the remaining coconut flakes just before serving.
