Tropical Fruit Pudding

tropical-puddings Photo: Quentin Bacon


  • 2 tablespoons maple syrup or other sweetener
  • 24 ounces silken tofu (about 3 cups)
  • 2 mangoes, peeled, pitted and cut into big chunks
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut extract, optional
  • 1/2 large pineapple, peeled, quartered and cored
  • 3/4 cup unsweetened shredded coconut


1. In a food processor or blender, put syrup, tofu, mangos, vanilla, salt and coconut extract, if desired. Puree, scraping down sides of bowl as necessary, until completely smooth, at least 1 minute. Transfer to a large bowl.

2. Chop pineapple into 1/8-inch pieces and fold into pudding. Cover tightly and refrigerate for at least 30 minutes and up to several hours.

3. In a large skillet, cook coconut over medium heat, stirring frequently, until golden brown, 5 to 10 minutes. Remove from skillet and let cool. (You can store coconut in an airtight container in refrigerator for days.) To serve, spoon pudding into bowls and sprinkle with toasted coconut.

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  • Yield: Serves: 4

Nutritional Information

Calories per serving: 380
Fat per serving: 16g
Saturated fat per serving: 10g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10g
Carbohydrate per serving: 53g
Fiber per serving: 7g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 82mg
Calcium per serving: 156mg

Good to Know

WOW your friends with this dairy-free dessert. Creamy and sweet, it has a little crunch from the toasted coconut that will convert your friends and family into tofu lovers.

This Recipe Is

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.