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Tropical Fruit Pudding

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Makes 4 servings 1x

Time 30 minutes, plus time to chill

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Ingredients

  • 2 tablespoons maple syrup or other sweetener
  • 24 ounces silken tofu (about 3 cups)
  • 2 mangos, 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

Instructions

  1. Put the syrup, tofu, mangos, vanilla, salt, and coconut extract, if you’re using it, in a food processor or blender. Puree, stopping to scrape down the sides whenever necessary, until completely smooth, at least 1 minute total. Transfer the puree to a large bowl.
  2. Chop the pineapple into 1/8-inch pieces and fold it into the pudding; cover the bowl tightly, and refrigerate for at least 30 minutes or up to several hours.
  3. Put the coconut in a large skillet over medium heat. Cook, stirring frequently, until golden brown, 5 to 10 minutes. Remove from the oven and let cool. (You can store the coconut in an airtight container in the fridge for days.) To serve, spoon the pudding into bowls and sprinkle with the toasted coconut.

—Recipe from The VB6 Cookbook

Recipe variations

Gingery Mango Pudding Ripe papaya—instead of the mango—is good this way too. Substitute 1/4 cup minced candied ginger for the coconut. No need to toast; proceed directly to Step 2.

Chocolate-Cherry-Coconut Pudding Skip the mango, and use 2 cups chopped pitted cherries instead of the pineapple (frozen is fine; let thaw a bit first). Melt 6 ounces chopped dark chocolate and puree it with the tofu mixture in Step 2.