Tropical Fruit Pudding

By courtneyepowell

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

Details

Servings 4
Adapted from health.com

Preparation

Step 1

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.