To celebrate October as National Breast Cancer Awareness Month, The Soyfoods Council is challenging Recipe Redux to inspire family, friends, and readers to add more soy foods to their diet by creating recipes using one of the most versatile soy foods available–tofu!
It’s easy to find tofu at almost any grocery store these days, and not all brands will taste the same. But one thing that’s good about tofu is that it can easily take on the flavor of sauces and spices, making it a versatile ingredient for almost any dish you wish to make.
Today I’m going to share a pudding recipe that uses not one, but three healthy ingredients: tofu, pumpkin, and coconut. Here’s a little background information so you know this dessert not only tastes good, but is good for you, too!
A Little Tofu Goes a Long Way. A 4-ounce serving is a good source of calcium (40% of your daily needs), protein (9 grams along with that calcium), and iron (nearly 34% of your daily requirements taken care of). As a cancer-preventing food, tofu contains selenium, an important mineral necessary in helping to create your body’s own cancer-fighting antioxidants.
It’s the Great Pumpkin! Sure pumpkin pie is great, but did you know you can eat pumpkin raw, too? Reap the most of the nutritional benefits by using a vegetable peeler and slicing it thin. Enjoy it in a crunchy salad with a spicy Thai peanut sauce or use in place of cooked noodles with your favorite pasta sauce. It’s a great source of Vitamin A and other powerful anti-oxidants. It’s low in calories, high in fiber, and even if you use the canned stuff or roast a whole gourd, cooked pumpkin will still be a good source of nutrition.
I’m Coo Coo for Coconut! Coconut is often thought to be a cholesterol-laden food that’s bad for your health. Although high in fat (about 50 calories per tablespoon), coconut cream and coconut oil contains saturated fats with a different composition from that of animal fats, which are difficult for your body to metabolize. The medium-chain fatty acids of coconut are metabolized much more easily and can also help your immune system by staving of viruses, plus its anti-carcinogenic properties help fight cancer. Be sure you use a VIRGIN coconut product, as these contain the healthy fats. Unhealthy coconut oil has been chemically treated and loaded with artificial hydrogenated oils.
Why tofu in pudding? Puddings are usually made with milk, sugar, eggs, and cooked until it’s nice and thick. Using tofu instead of milk is great for people who are lactose intolerant or sensitive to dairy (like me!) or would prefer to cook vegan-style. This recipe is not only dairy-free, vegan, and gluten-free, but there is absolutely NO cooking involved! The boxed silken tofu blends easily, especially with the canned pumpkin. But instead of just making a holiday pumpkin pie-flavored pudding, I wanted something else to compliment the warm spices. Blending in coconut cream brought out a fresh, creamy flavor. Making a separate chocolate pudding made it more indulgent, and went perfectly with the warm pumpkin pie spices. Topping it with toasted coconut deepened the flavor and gave a nice crunch to the smooth, creamy texture.
The verdict: I gave my husband a big cup of chocolate and pumpkin-coconut pudding, waiting to see how he liked it. After a few spoonfuls and a “mm, good!” I asked him what he thought of it. He said it reminded him of a Christmas dessert (he’s originally from Germany, where they have lots of delicious spiced cookies around the holidays.) I told him it must be the pumpkin pie spice, and ginger, and Chinese five spice. I told him it was made of pumpkin and tofu, and he said “mm…s’good,” and ate the rest. Good enough for me!
Chocolate and Pumpkin-Coconut Pudding
This dessert takes less than ten minutes to prepare. Though it tastes good as soon as you’re done, give it a couple of hours in the fridge before you dish out this heart-healthy dessert to your guests.
Serves 6, appx. 3/4 cup serving each
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. Native Forest Organic Coconut Milk is an EXCELLENT tasting brand!)
1 1/2 tablespoon unsweetened cocoa powder
Toppings:
1/3 cup unsweetened flaked coconut
1 ripe banana (optional)
gluten-free semisweet chocolate chips (optional)
Directions:
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!
Disclosure: by posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Be sure to check out the other tofu-riffic recipes at The Recipe Redux: http://teaspooncomm.com/teaspoonofspice/2012/10/grilled-tofu-blt-sandwich-giveaway/.
October 13, 2012 at 11:17
It looks very good and it is original! I hope you win :-)
October 13, 2012 at 11:54
Thanks, I hope I win, too! :D
October 13, 2012 at 13:46
Oh my goodness – I may need to make this TONIGHT!! I adore pumpkin + coconut and now that I’m the tofu expert (well, not exactly) – this is definitely getting made. Gorgeous photo too!
October 13, 2012 at 13:54
Thanks! I’m glad I got someone excited about this dessert, let me know how yours turns out. :D
October 13, 2012 at 16:33
Wow, this looks delicious!!
October 14, 2012 at 08:58
Thanks, Regan :D
October 13, 2012 at 22:33
This sounds delicious! I love using tofu in pudding and the pumpkin coconut combination sounds amazing!
October 14, 2012 at 08:59
This combination is delicious, but I bet you have tons of great tofu recipes, Gabby!
October 15, 2012 at 13:29
We love tofu desserts! This sounds fabulous.
October 15, 2012 at 13:51
Thanks, Richard. With all the spices, the tofu isn’t easily recognizable–but it’s in there!
October 15, 2012 at 17:11
Very interesting! I love the presentation :) Never made pudding with tofu before, but I am going to give it a try!
October 15, 2012 at 19:30
I liked the pumpkin-coconut one better, but both flavors together are REALLY good! Let me know what you think of the dessert, okay?
October 16, 2012 at 06:40
Ooh! This sounds fantastic! Way to go! I stayed away from coconut for SOO long during my “no fat” diet. Seriously, I avoided all fats, but now I know that not all fats are created equal and that we need the good kinds to absorb all our fat-soluble vitamins! You know as much as I love tofu, I have never used them in any of my desserts. I’m going to start with this one!
October 16, 2012 at 08:35
Yes, coconut fats are good, but check to be sure it’s organic and virgin. I used to use Chaokoh, now I use Native Forest Organic Coconut milk–MUCH better tasting, WAY more creamier! (I think i’ll add that to my recipe.) If you happen to use fresh tofu, I am not sure how it will turn out. The non-refrigerated silken tofu is super smooth, like jello. Perfect for desserts! Give it a try and let me know how you like it. :)
October 17, 2012 at 22:32
Wow, this looks and sounds delicious! My sweet tooth says I will have to make this! Thanks!
October 18, 2012 at 07:34
I hope you do, thanks for stopping by! :)
October 20, 2012 at 22:20
love the mini versions! where did you get those little glasses?
October 21, 2012 at 13:10
Hi, Robin! I got those tiny glasses from Ross, lucky find! The brand is Bormioli Rocco and there’s other styles of glassware that are very cute. :)
December 21, 2012 at 10:08
Congratulations Jennifer!!! I am so so excited for you ;)
December 21, 2012 at 10:11
Holy mackerel, I didn’t realize I won until I read your comment!!! WOWWWW!!! Thanks Min!!! :D
December 21, 2012 at 10:16
I can only imagine how you must be feeling right now!!!!!! Giving you virtual hugs and kisses!! ;) Merry Christmas, Jenn ;)
December 21, 2012 at 10:22
Thank you so much, Min! :D
May 7, 2013 at 13:55
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