Pineapple cream

Ingredients for 2 servings:

• 200 g tofu, firm natural
• 1 jar pineapple, organic, unsweetened (200g drained weight)
• 2 pinch(s) vanilla, real ground
• 100 ml pineapple juice (from the jar)
• 1 tbsp desiccated coconut (heaped tbsp)
• n. B. Desiccated coconut, for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Exotic tofu-based dessert, vegan, as it is dairy and egg-free

Drain the pineapple in a sieve, reserving the juice. Set aside two nice, small pieces of pineapple for decoration. Drain the tofu and cut into pieces. Blend with the remaining ingredients (except for the coconut flakes for decoration) until creamy. Divide the finished cream between two dessert bowls, sprinkle with some coconut flakes, and garnish each with a piece of pineapple. Refrigerate the cream until ready to serve. The dessert requires no added sugar (see below). Therefore, it’s a great breakfast alternative or snack. However, the specified amount is only enough for one serving. Notes: It’s important to pay attention to the quality of the pineapple. Low-quality canned pineapple is not suitable for this purpose. There are very fruity and aromatic organic pineapple from jars that taste almost as good as fresh pineapple. Furthermore, if you use high-quality pineapple, you can skip the added sugar. Unfortunately, fresh pineapple isn’t suitable, as it contains enzymes that break down proteins and would make the dessert bitter. I use regular, firm natural tofu for the cream. If you prefer a smoother cream, you can also use silken tofu. Then add the pineapple juice in small portions until the cream reaches the desired consistency (you’ll probably need less pineapple juice if you use silken tofu).