Coconut Pudding

After I made Coconut Cookies for Madhuram’s “Egg Replacement Event”, I had some left over silken tofu. Then I remembered Vaishali’s “Sweet Vegan” event and googled for different vegan recipes and found this coconut pudding recipe here. So adopted this recipe and made this delicious pudding.

Ingredients: (Makes 4 servings)

• 1 lb. Silken Tofu


• ½ cup Sugar


• ½ tsp. Vanilla Extract


• ½ cup shredded Coconut (fresh or dry)

Method:

Mix tofu + sugar + vanilla extract in a blender and blend until creamy and soft.

Then transfer this tofu mixture to a bowl and add the coconut and mix well.

Pour into individual bowls or glasses and chill in a refrigerator for an hour or so.

Serve topped with chocolate sauce for extra treat. But this is just optional. It tastes great as it is without any sauce too!

This is my contribution to Vaishali’s “Sweet Vegan” event.

I am also sending this to “Sunday Snacks - Fix It” event hosted by Pallavi.

On a different note:

Thank you Ramya and Priya for passing me the "hard working food blogger" award. I appreciate for your nice gesture. This award goes to all the food bloggers who work so hard to present yummy recipes.

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Coconut Cookies

I made these cookies substituting eggs with Silken Tofu. I heard of tofu before but didn’t know there were so many forms of tofu. This morning only I got the idea of trying my hand at using silken tofu in baking. So made a quick trip to the grocery shop and bought silken tofu. Then I started googling for recipes that use silken tofu as the substitute, but most of the recipes I found were either pudding or soups or smoothies. So thought of trying a cookie recipe and replace the egg with silken tofu. This cookie recipe caught my attention, that involved less work and I had all the ingredients in the pantry. 

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