Tofu Chocolate and Pumpkin Coconut Pudding
Ingredients 1 12.3 oz. box Mori-Nu Silken Lite Tofu, Firm
1 15 oz. can pumpkin pie filling (no sugar added)
1/3 cup plus 1 tablespoon light agave syrup
1 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger
1/8 teaspoon Chinese Five Spice (optional)
1/4 cup coconut flour
1/4 - 1/3 cup coconut cream (Put a can of coconut milk in refrigerator for 1-2 days.
Open, scoop out coconut cream from top of can.)1 1/2 tablespoon unsweetened cocoa powder
In a blender, combine tofu and pumpkin pie filling on medium speed until well-blended, stopping and scraping down sides with spatula as needed. Add 1/3 cup agave syrup (reserve the 1 tablespoon for later), spices, and coconut flour. Blend until well combined. If too thick, pour into a mixing bowl and stir vigorously with a wire whisk for a minute or two until thoroughly combined.
CHOCOLATE PUDDING: Scoop half of mixture into a small mixing bowl. With a wire whisk, stir in cocoa powder and agave syrup, mixing well.
PUMPKIN COCONUT PUDDING: To the other half of mixture, add 1/4 - 1/3 cup coconut cream and beat with a whisk until incorporated. Add more if you want a stronger coconut flavor. Cover both bowls with plastic wrap and chill for at least 1 hour to firm up.
PREPARE TOPPINGS: Before serving, toast unsweetened flaked coconut in a skillet over medium heat until golden, stirring every so often to prevent burning. Remove from heat and let cool. Thinly slice bananas, and have about 1/4 cup chocolate chips handy for decorating. Remove puddings from refrigerator.Set out six serving dishes. Starting with chocolate or pumpkin-coconut pudding, layer pudding alternately with toppings, finishing with a sprinkle of toasted coconut. Serve immediately and enjoy!
By Jennifer Haferkamp, The Foodery