Tropical Fruit Pudding

 Recipe

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Chill: 30 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 380
Fat 16 g
Satfat 10 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10 g
Carbohydrate 53 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 82 mg
Calcium 156 mg

Ingredients

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

Preparation

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.

Note:

Mark Bittman,

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.

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note