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.
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. (http://www.coconutresearchcenter.org/)
Socks.....
Recipe adapted from The Saturday Evening Post Family Cookbook
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