Photo: Quentin Bacon
Prep Time
15 Mins
Cook Time
10 Mins
Total Time
30 Mins
Serves: 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

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.

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