An interesting tofu dessert
Made this awhile ago, it was different but certainly in no ways bad. No cooking required apart from caramelising the sugar if you want to form a toffee on the top of it creme brulee style.
1 mango, cut into cubes
juice from 1/2 lime
250g silken tofu
170g tinned passionfruit in syrup
1 to 2 tbsp coconut milk
1 tsp vanilla extract
1 tsp coconut essence
1 tbsp rice syrup (can substiture honey for this)
2 tbsp grated palm sugar (optional)
In a food processor, blend all ingredients except berries and sugar. Divide blueberries into heatproof dishes then spoon over the tofu filling. Cover with plastic wrap and chill well for at least 2 hours before serving.
To serve, spinkle the top of each dish with palm sugar and grill on high for 1 minute until palm sugar has caramelised.