Ingredients
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For the coconut tofu mousse:
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1 block extra firm tofu, drained and crumbled
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1 cup unsweetened shredded coconut meat
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1/2 can (14 oz) full fat coconut milk, well-shaken
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1 tbsp arrowroot powder
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1 tbsp maple syrup or agave nectar
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1 tbsp fresh lime juice
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Pinch of salt
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Optional: 1-2 tbsp vegan dark chocolate chips or cacao nibs for added bitterness
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For the passion fruit sauce:
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1/2 cup freshly squeezed passion fruit pulp (about 3-4 medium passion fruits)
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1 tbsp unsweetened apple sauce (to help thin out the sauce if needed)
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1 tbsp maple syrup or agave nectar
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Splash of lime juice
Directions
Subtitle: This refreshing and light dessert combines the creaminess of tofu, sweetness of coconut milk, and tanginess of passion fruit sauce, making it perfect for any occasion!
Description: This vegan Thai-inspired mousse is not only beautiful but also incredibly delicious and easy to make! It’s packed with protein, healthy fats, and fiber, making it a guilt-free indulgence. Plus, it’s kid-friendly, gluten-free, grain-free, high-fiber, low-carb, nut-free, oil-free, quick & easy, raw, seasonal, soy-free, spicy (from optional red chili flakes), superfoods (from the use of young green coconuts and fresh passion fruit), whole foods plant-based, and zero waste!
Ingredients:
For the coconut tofu mousse:
* 1 block extra firm tofu, drained and crumbled
* 1 cup unsweetened shredded coconut meat
* 1/2 can (14 oz) full fat coconut milk, well-shaken
* 1 tbsp arrowroot powder
* 1 tbsp maple syrup or agave nectar
* 1 tbsp fresh lime juice
* Pinch of salt
* Optional: 1-2 tbsp vegan dark chocolate chips or cacao nibs for added bitterness
For the passion fruit sauce:
* 1/2 cup freshly squeezed passion fruit pulp (about 3-4 medium passion fruits)
* 1 tbsp unsweetened apple sauce (to help thin out the sauce if needed)
* 1 tbsp maple syrup or agave nectar
* Splash of lime juice
Instructions:
1. In a blender, combine the drained and crumbled tofu, shredded coconut meat, coconut milk, arrowroot powder, maple syrup, fresh lime juice, and pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. Add more coconut milk if needed to achieve desired consistency.
2. Pour the mixture into individual serving glasses or bowls and refrigerate for at least 1 hour to set.
3. Meanwhile, prepare the passion fruit sauce by combining all the ingredients in a small blender or food processor. Blend until smooth and combined.
4. Serve the cooled tofu mousse topped with the passion fruit sauce and enjoy! Store leftover tofu mousse in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Difficulty: Easy
Servings: 4-6 servings (depending on how generous you are with the portions!)
Note: To make this dessert even easier, you can use store-bought coconut yogurt or coconut whipped cream instead of starting with a block of tofu. Simply fold the whipped coconut yogurt or whipped cream into the blended coconut milk mixture before pouring it into the glasses.
Steps
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1
Done
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In a blender, combine the drained and crumbled tofu, shredded coconut meat, coconut milk, arrowroot powder, maple syrup, fresh lime juice, and pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. Add more coconut milk if needed to achieve desired consistency. |
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2
Done
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Pour the mixture into individual serving glasses or bowls and refrigerate for at least 1 hour to set. |
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3
Done
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Meanwhile, prepare the passion fruit sauce by combining all the ingredients in a small blender or food processor. Blend until smooth and combined. |
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4
Done
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Serve the cooled tofu mousse topped with the passion fruit sauce and enjoy! Store leftover tofu mousse in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Difficulty: Easy Servings: 4-6 servings (depending on how generous you are with the portions!) Note: To make this dessert even easier, you can use store-bought coconut yogurt or coconut whipped cream instead of starting with a block of tofu. Simply fold the whipped coconut yogurt or whipped cream into the blended coconut milk mixture before pouring it into the glasses. |
