Ingredients
- 7 oz (200g) Silken Tofu
- 15 oz (423g) full fat Coconut Milk
- 1 cup (123g) Raspberries (frozen or fresh)
- 0.3 cup (84g) Real Maple Syrup
Directions
Can we talk about this pretty in pink raspberry pudding that is dairy free and vegan?
It also has just 4 ingredients and only takes 2 minutes to make!
Creamy desserts are amazing but I don’t love heavy whipping cream, condensed milk or the like.
They are full of fat and sugar. So how do you achieve a guilt free creamy consistency?
Coconut cream and silken soft tofu! Yes, tofu. And yes, it tastes amazing. Tofu is pretty much flavorless and it provides that mousse like texture.
You can swap out the raspberry for any fruit you like or even raw cocoa powder for a chocolate pudding.
Best part about this recipe – it’s all made in the blender!
Steps
1 Done | Chill The Coconut MilkIt's best to chill the full fat coconut milk in the refrigerator for at least 4 hours so that the coconut cream separates from the coconut water. Once you are ready to make the pudding, turn your can upside down and then open it with you can opener. Pour our the coconut water (keep it for a smoothie), then scoop out all of the coconut cream and add it to your blender or food processor. |
2 Done | Add The Other Ingredients and BlendFirst, discard any excess liquid from the silken tofu then add it to blender or food processor. Next, add the raspberries and maple syrup and blend until smooth and creamy. |
3 Done | ServePour the raspberry pudding into small bowls or jars then top with fruit. Granola, seeds, or shredded coconut also make for great toppings! Store any leftovers in an airtight container in the refrigerator for up to 5 days. |
