Raspberry & Coconut Pudding

This is so creamy and delicious it definitely feels like a treat but has added goodness from a surprising ingredient – silken tofu! And I promise you don’t know its there, other than the creaminess it gives.

Ingredients - Makes 6-8 portions

• 350g silken tofu

• 250g full fat coconut cream (cream only – keep the liquid for smoothies or porridge)

• 600g raspberries (fresh or frozen)

• 6 tbsp maple syrup

• 4 tbsp cornflour

• 3 tsp vanilla extract

• Fresh raspberries to decorate (optional)

Method

1. Blend the raspberries to a pulp and the maple syrup. Strain through a fine sieve to make a smooth coulis.

2. Add the coconut cream, tofu, cornflour, vanilla extract and half the coulis into a blender and blend until smooth.

3. Pour into a small saucepan and cook over medium heat until it starts to gently bubble.

4. Remove from heat and allow it to cool a little.

5. Pour into small bowls or cups. Transfer to the fridge to set, about one hour.

6. Pour the other half of the coulis over the top. Decorate with the fresh raspberries and serve.

7. Keep in the fridge.

Website: eathappyfeelgood.co.uk

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