1 (12-ounce) package soft silken-style tofu (such as Mori-Nu), drained
1/2 cup coconut milk
1/2 cup maple syrup
2 tablespoons cornstarch
2 tablespoons rum
2 teaspoons coconut extract
1/8 teaspoon salt
1 tablespoon sugar
1 tablespoon brown sugar
4 teaspoons flaked sweetened coconut
How to Make It
Preheat oven to 325°.
Place first 7 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Spoon mixture evenly into 4 (4-ounce) ramekins or custard cups. Place ramekins in an 8-inch square baking dish; add hot water to baking dish to a depth of 1 inch. Cover and bake at 325° for 40 minutes or until a knife inserted near center comes out clean. Remove cups from baking dish; let cool on a wire rack. Cover and chill at least 2 hours.
Combine sugar, brown sugar, and coconut; sprinkle evenly over each serving. Place ramekins on a baking sheet; broil 2 minutes or until sugars melt and coconut is lightly browned.