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.

Mark Bittman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

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.

Nutrition Facts

380 calories; fat 16g; saturated fat 10g; mono fatg; poly fatg; protein 10g; carbohydrates 53g; fiber 7g; cholesterolmg; iron 2mg; sodium 82mg; calcium 156mg.