Since 1984, Jivamukti Yoga has helped many people lead happier, healthier, more compassionate lives. One way to bring more joy into the lives of others this Thanksgiving is to share a vegan recipe, such as Sharon Gannon’s Coconut Pudding from her acclaimed cookbook Simple Recipes For Joy.
Many people say that orchids have no smell, yet vanilla, the most popular flavoring, comes from an orchid. Vanilla enhances the delicate flavor of the coconut
Sharon Gannon’s Coconut Pudding
- 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.
*pictured with a berry compote
Stop by the Jivamuktea Cafe to experience this dessert and more of Sharon Gannon’s recipes, including daily specials
*We will be open and offering classes all weekend with a modified schedule on Thursday on Friday.
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