This did not wow me like I thought it would. Maybe it was the mango? Not a huge fan of mangoes. In any case, it was easy make, but it really wasn’t that great unless you had some of the coconut on your spoon, so I added a LOT more coconut to it than just a sprinkling on top. My kids didn’t even like this, and they LOVE pudding.
Tropical Fruit Pudding
time needed: 55 min.
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, mangoes, 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.