6 servings

Ingredients

Syrup

5 tablespoons granulated sweetener
3 tablespoons water

Pudding

2/3 cup crumbled firm or medium-firm tofu
2 tablespoons granulated sweetener
1 tablespoon of the syrup (above)
1/2 teaspoon coconut extract
Pinch of salt
2-1/2 cup soy-milk or other nondairy milk
1-1/2 tablespoons agar flakes or
1/4 teaspoon agar powder

How to prepare

To make the syrup, bring the water and sweetener to a boil over low heat in a small saucepan with a heavy bottom. Simmer, uncovered, for 5 minutes. Remove from the heat. Working quickly, place the tofu, 2 tablespoons sweetener, 1 tablespoon of the syrup, the coconut extract and salt in a blender. Set this aside and pour the remaining syrup evenly into 6 custard molds. Rotate each one to coat the base and side with the syrup. Set aside. Into the same saucepan, combine the nondairy milk and agar. Bring this quickly to a boil, stirring constantly, then reduce the heat and simmer for 5 minutes. Continue stirring. Add this hot milk mixture to the ingredients in the blender and immediately blend it into a smooth cream. Stir down the bubbles. Pour the blended mixture into the coated molds and skim off any remaining foam. Cover the molds with plastic wrap and refrigerate them until serving time. To unmold the puddings, dip the bottom of each mold briefly into boiling water, then remove the plastic wrap and turn upside down on a dessert plate. The pudding should slide out easily. Pour any syrup left in the bottom of the mold over the pudding. Decorate each plate with fruit and mint or lemon balm sprigs.

Nutritional Value

Per serving: Calories 117, Protein 4g, Fat 2g, Carbohydrates 21g, Calcium 33mg, Fiber 1g, Sodium 14mg.