Tropical Fruit Pudding

Name: Tropical Fruit Pudding
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

8 ingredients

3 steps

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

Directions

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.