Looking for the perfect treat? Look no further! This pudding is a fresh and satisfying dessert, complete with a combination of flavourful passionfruit and a delicious almond crunch.
Prep Time: 20 minutes
Cook Time: 40 minutes (plus 4 hours chilling time)
Yield: 4 servings
Ingredients
For the pudding:
- 480 ml / 2 cups passionfruit juice
- 100 g / 1/2 cup granulated sugar
- 600 g / 2 packages medium firm tofu
- 80 ml / 1/3 cup coconut milk
- 14 g / 1 tbsp Crystal margarine, melted and cooled
- 2.5 ml / 1/2 tsp almond extract
- 3 medium passion fruits
For the almond crunch:
- 80 g / ½ cup slivered almonds
- 13 g / 3 tbsp unsweetened shredded coconut
- 25 g / 2 tbsp granulated sugar
- 14 g / 1 tbsp Crystal margarine, melted
- 1 g / 1/2 tsp cinnamon
- 0.5 g / 1/4 tsp ground nutmeg
Directions
For the pudding:
- In a small saucepan over high heat bring the passionfruit juice and sugar to a boil. Reduce heat to medium-low and allow to simmer until reduced to a 1/2 cup, about 20 – 25 minutes; cool to room temperature.
- In a blender, or the bowl of a food processor fitted with a metal blade, blend the tofu, coconut milk, Crystal margarine, almond extract, and cooled passionfruit syrup until smooth.
- Divide the pudding between 4 serving dishes with a 1 cup / 240 ml capacity, cover with plastic wrap and chill for at least 4 hours before serving. Puddings will keep for up to 4 days in the refrigerator.
For the almond crunch:
- Preheat oven to 350℉ (180℃).
- In a large bowl stir together the almonds, coconut, sugar, Crystal margarine, cinnamon, and nutmeg.
- Spread mixture onto a large baking sheet and bake, stirring once halfway through until golden brown, about 12 minutes; cool on sheet.
To assemble:
- Cut the passion fruits in half and scoop the pulp into a small bowl.
- Top the chilled pudding with even amounts of the pulp and place a mound of the almond crunch in the centre; serve immediately.
Chef Note
- If passion fruits are unavailable, chopped mango makes for a delicious substitute.
