Tofu & Coconut Balls
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These sweet and decadent tofu & coconut balls are a quick fix dessert that brings back childhood memories, now made 100% vegan.
I am so happy I managed to veganize this really simple dessert my mum used to make to be served alongside the main dessert when we had guests or simply as a quick-fix Sunday treat.
We used to make it together mostly at Christmas time, but they are gorgeous all year round especially during summer, if you’re looking for a refreshing summer treat!
The coolest thing about this recipe is that it requires only 3 ingredients and around 20 minutes of your time. Not bad at all for a dessert, isn’t it?
If you cannot find silken tofu you can substitute the tofu with store bought or homemade vegan ricotta.
How to Make Tofu & Coconut Balls
Ingredients:
150 g Silken Tofu
70 g Sugar
60 g Coconut Flakes (+ more to coat)
Method:
1. Remove the tofu from the carton and wrap it into kitchen sheets to remove the excess of moisture.
2. Add the tofu into a bowl and whisk it to break it down until creamy and fluffy.
3. Fold in sugar and coconut flakes. Cover and put in the fridge to set for 15 minutes.
4. Prepare a bowl with some more coconut flakes to coat, then take the tofu and coconut mix out of the fridge.
5. With a spoon scoop around 15-20 grams of the mixture and roll into a ball with the palm of both hands.
6. Place the ball in the bowl with the coconut and coat it evenly, then set aside on a dish.
7. Repeat the last two steps until you finish up all the mixture.
8. Place in the refrigerator for at least 30 minutes before enjoying.
2 comments
can they be frozen?
Hi Sylvie, unfortunately not, I don’t recommend it.