Mangoes, pineapple, and maple syrup add sweetness to this super-satisfying tropical pudding made from silken tofu and coconut. To serve, spoon pudding into bowls and sprinkle with toasted coconut.
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
How to Make It
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.
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.
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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