Hi folks! Sorry I missed my regular end-of-the-week post on Friday/Saturday. My dissertation was causing me grief, and then some other stuff came up so blogging simply had to wait. BUT, I’ve handed in my dissertation (first draft only…) today, so we’re celebrating!
Blueberries aren’t my favourite berry. That prize goes to strawberries, British of course, which I’ll quite happily eat with no adornment. Blueberries definitely have their place but I like them IN things. Muffins, smoothies, waffles, compote…these Blueberry Coconut Cream Parfaits! I’ve just realized that this is another very appropriate recipe for the blog- coconut and berries again!
For creamy vegan pudding and mousses, cashews are probably the most widely-used ingredient these days, but back when I was a newbie vegan, it was all about the silken tofu. Who remembers tofu chocolate mousse?! That was one of my favourites…
I revisited the magic of tofu in desserts with my delightful Little Lemon Pots and am doing so again with today’s recipe. If you’ve never used tofu in a dessert, there’s nothing to be afraid of. When blended up with a few other ingredients it makes a silky smooth pudding that you’ll love.
There’s a lot of scare-mongering out there about soy, but unless you’re allergic, I’m of the opinion that it’s totally fine to eat soy foods from time to time, especially in their more traditional forms (tempeh, edamame, natto, miso and tofu). Just make sure you buy non-GMO and organic. (UK friends, I use Clearspring Organic tofu).
The coconut in this recipe comes from another of my favourite ingredients-coconut butter. It adds a little extra richness and stability to both the coconut and blueberry layers as well as a hint of coconutty flavour. I like a little textural contrast so I topped the creamy stuff with some crunchy clusters of toasted nuts, oats and coconut.
I hope you enjoy these as much as me. And if you do make them, please share your pictures with me on Facebook or Instagram (using the hashtag #coconutandberries so I don’t miss them). I love seeing your recreations!
- 3oz/85g/1/4 pkg Silken tofu
- 2 Tbsp Melted coconut butter
- 1 Tbsp Lemon juice
- 1 Tbsp Coconut OR Agave nectar
- 1 C Fresh blueberries
- 3oz/85g/1/4 pkg Silken tofu
- 1-1/2 Tbsp Lemon juice
- 1-1/2 Tbsp Coconut or Agave nectar
- 1 Tbsp Melted Coconut butter
- 2 Tbsp Chopped walnuts
- 2 Tbsp Chopped pecans
- 2 Tbsp Oats (GF if necessary)
- 2 Tbsp Shredded coconut
- 1/2 Tbsp Melted coconut oil
- 1/2 Tbsp Coconut OR Agave nectar
- Blend all ingredients for the coconut layer together until smooth. Remove to a bowl, cover and refrigerate for a couple of hours to thicken.
- Blend all ingredients for the blueberry layer together until smooth. Remove to a bowl, cover and refrigerate for a couple of hours to thicken.
- I prefer to toast the ingredients for the topping for extra flavour, but you can skip this step if you're short on time. Place the nuts, oats and coconut in a small pan over medium heat and toast for approx. 5 minutes, or until everything starts smelling really good! Remove to a bowl, stir through the melted coconut oil and coconut nectar then place in the freezer for approx. 15 minutes to harden.
- When ready to serve, divide the blueberry pudding between 2-3 glasses, top with the coconut cream (reserve a tiny bit for the very top if desired), then break up the nutty mixture into clusters and divide them between the glasses too. Finally top with a few fresh blueberries and serve.
*These keep fine for 24 hours in the fridge but are best served immediately after making.
*A magic bullet type blender works well for these small amounts. I use a Tribest Personal Blender
I might have got a little snap happy, but just look at that gorgeous colour!
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[I’m sharing this recipe at the weekly Virtual Vegan Linky Potluck]