Wednesday, April 6, 2011

Coconut-Tofu Dessert

Tofu is a very flexible food product to work with because it absorbs the flavors of the ingredients it is cooked with.

2/3 of a block of firm tofu
1 cup diced fresh pineapple
2 tablespoons of pineapple juice
1 cup dried unsweetened coconut
1/4 cup frozen apple juice concentrate
1/8-1/4 cup of water
2 teaspoons vanilla
fresh strawberries
fresh kiwi

Whip tofu in a blender. Use the water to get out tofu stuck to sides.

Combine all ingredients except strawberries and kiwi in a bowl. Cover with plastic wrap and chill.

When serving, garnish with sliced strawberries and kiwi.

How did it taste?

DELICIOUS. Mainly because I love coconut. And I know coconut is high in saturated fats. But these are actually healthy saturated fats called medium-chain fatty acids (MCFA). These fatty acids are extremely rare in our diet. They do not have a negative effect on cholesterol, and they help to lower the risk of both atherosclerosis and heart disease. (


Recipe adapted from The Saturday Evening Post Family Cookbook

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