Que tropical! This creamy coconut-banana pudding topped with strawberries was a nice contrast to
the repulsive mid-April snowstorm Minneapolis is suffering. It went okay with the baked oatmeal medallions seen in the photo, but those turned out chewier than I wanted.
Vegan breakfast pudding
12 oz. silken tofu
6-8 oz. coconut milk
2 bananas
1/2 c. sugar
sliced strawberries or other fruit for garnish
Blend the tofu, coconut milk, bananas, and sugar in food processor. Pour into dessert cups or bowls and chill for 4-6 hours. Before serving, garnish.
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