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Tropical Fruit Pudding

Health MAY 2014

  • Yield: Serves: 4
  • Cook time: 10 Minutes
  • Prep time: 15 Minutes
  • Chill: 30 Minutes


  • 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.

Nutritional Information

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

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Tropical Fruit Pudding Recipe