Sharon’s Coconut Pudding 

Sharon shares her vegan coconut pudding from Simple Recipes for Joy!

Reprinted from SIMPLE RECIPES FOR JOY by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © SHARON GANNON, 2014.
Book release date: Fall 2014

Cooking time:


One 14-ounce package silken tofu
10 ounces canned coconut milk
1/4 cup agave
1 teaspoon vanilla extract
1/2 cup shredded coconut


In the bowl of a food processor, place the tofu, coconut milk, agave, and vanilla and process until creamy. Transfer the blended ingredients to a large bowl and stir in the shredded coconut. Pour into dessert cups and refrigerate for at least 1 hour, until chilled.