by If you want a vegan dessert that’s as easy to make as it is healthy, this Creamy Vegan Coconut Pudding with Silken Tofu is it! I use silken tofu and canned coconut milk as the base for a sweet and creamy dairy-free pudding that’s so good as a snack or healthier dessert recipe. Made in a blender, it takes just 5 minutes of prep before it’s chilled in the fridge.
If you want a dessert that tastes like melted coconut ice cream, this is it. It’s creamy, lightly sweetened with maple syrup, and has that nutty, coconut flavor that’s soooo delicious in a healthy dessert recipe!
If you’ve been around here for a while, you know that as a Registered Dietitian, I like to share a ton of easy tofu recipes, because it’s absolutely packed with protein, calcium, and iron, and I’m a firm believer that tofu can be absolutely delicious if it’s done right.
But sometimes we want something a little different than a classic cubed tofu recipe (even though you can’t go wrong with my 20-Minute Stovetop Maple Glazed Tofu!), and that’s where this silken tofu pudding comes in!
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This silken tofu dessert only has one tablespoon of sugar per serving from maple syrup, so it’s definitely on the lightly sweet side, which I love because that means it can also double as an easy snack recipe!
Plus, because it’s no-bake, it only takes 5 minutes of active prep time, and the rest is just sitting in the fridge as an easy meal prep dessert or snack!
For that reason I love sharing easy vegan no-bake dessert recipes, just like my Dairy-Free Chocolate Mousse, which also only take 5 minutes to whip up and if perfect for the chocolate lovers!
I’ve tested this vegan dessert recipe with coconut milk with medium tofu instead of silken, and it just doesn’t turn out the same, so make sure you’re buying silken tofu for this recipe!
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My Expert Testing Notes!
And trust me, I tested this recipe three times, three different ways to make sure that it’s absolutely perfect, but there are some important things for you to know!
- Full fat canned coconut milk is a must in this recipe. Because canned coconut milk has a higher fat content, it makes this dairy-free vanilla pudding sooooo silky smooth. It won’t firm up as much in the fridge if you use another type of plant-based milk!
- Setting in the fridge mellows out the flavors. If you take a taste of this pudding straight from the blender you might notice that it has a very faint tofu flavor, but let it chill in the fridge for 30 minutes and that goes away completely!
- You can totally make this more sweet if you want! A quarter cup of maple syrup was the perfect amount of sweetness for me without being overpowering, but feel free to add a little more if you want it sweeter!
Time to Blend ‘Er Up!
Creamy Vegan Coconut Pudding with Silken Tofu
Ingredients
- 300 g silken tofu
- 400 ml canned full fat coconut milk
- 1.5 tbsp vanilla extract
- 1/4 cup maple syrup
- 1/4 tsp salt
Equipment
Instructions
- Add all ingredients to a high speed blender and blend until smooth.
- Pour into a glass jar or container with a lid and refrigerate for at least 30 minutes to set. Serve and enjoy!
