Tofu & Coconut Balls
These sweet and decadent tofu & coconut balls are a quick fix dessert that brings back childhood memories, now made 100% vegan.
Servings: 12 balls
Calories: 73kcal
Ingredients
- 150 g Silken Tofu
- 70 g Sugar
- 60 g Coconut Flakes + more to coat
Instructions
- Remove the tofu from the carton and wrap it into kitchen sheets to remove the excess of moisture.
- Add the tofu into a bowl and whisk it to break it down until creamy and fluffy.
- Fold in sugar and coconut flakes. Cover and put in the fridge to set for 15 minutes.
- Prepare a bowl with some more coconut flakes to coat, then take the tofu and coconut mix out of the fridge.
- With a spoon scoop around 15-20 grams of the mixture and roll into a ball with the palm of both hands.
- Place the ball in the bowl with the coconut and coat it evenly, then set aside on a dish.
- Repeat the last two steps until you finish up all the mixture.
- Place in the refrigerator for at least 30 minutes before enjoying.
Notes
These coconut and tofu balls can be kept refrigerated in an airtight container up to 4-5 days.
If you cannot find silken tofu you can substitute the tofu with store bought or homemade vegan ricotta.
If you cannot find silken tofu you can substitute the tofu with store bought or homemade vegan ricotta.
Nutrition
Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Calcium: 6mg