Thick Tofu Coconut Cream
I’ve been experimenting with tofu again! I really enjoy my High Fibre Fruit Jelly with something creamy so this one is a nice thickened ‘cream’ which is perfect to dollop on desserts.
This recipe is intentionally neutral for versatility but would lend itself to some vanilla (or almost any flavour extract.) You could also easily use it in creamy savoury dishes or as a garnish.
Makes 6 Serves
Cook Time - 5 mins
Equipment - Blender
Ingredients
450g Firm Tofu, or silken tofu and add less water
½ cup Coconut Milk Powder, you won’t taste it, it just makes the tofu flavour more mild
1 tsp Salt, I prefer fine Himalayan but any
1 ½ tbsp lemon/lime juice, you won’t taste it, it just balances the recipe
1 cup Water
8 Stevia Tablets, this quantity doesn’t taste sweet, just neutral so adjust as desired
Method
Combine all ingredients in blender
Blend until completely smooth, making sure you scrape down the sides well
Enjoy! with desserts, or in recipes
Tips
Tips - If you would prefer you can use coconut milk/cream and omit the powder and water
Variations - If you’d like an even creamier version sub some of the water for macadamia oil
Serving suggestions - with fresh fruit or baked goods, dolloped on top of a soup, in a creamy veggie curry, as the filling for pastry etc.
Store refrigerate in an airtight container for up to 4 days
