Mango-Coconut Pudding
Serve with fresh seasonal fruit.
2 large mangoes, pitted, peeled, and diced
1 (14-ounce) package firm tofu
½ cup canned lite coconut milk
3 tablespoons pure maple syrup
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Yields: 4 to 6 servings
Prep Time: 10 minutes, plus time to chill
Cook Time: 0 minutes
Blend all the ingredients in a food processor or blender until smooth. Transfer to dessert cups and refrigerate until chilled.
