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Coconut Cream Cups
Coconut Cream Cups

Coconut Cream Cups

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb plain silken firm tofu (454 g)
1 cup coconut water
1/4 cup organic evaporated cane juice
1 whole egg plus 2 egg whites
1 tsp pure vanilla extract
1 tsp organic coconut extract
2 Tbsp unsweetened coconut, shredded and toasted, for garnish
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Let's Make It
1
Preheat oven to 350ºF. Drain tofu in a colander, cover with 2 sheets of paper towel and press down gently to squeeze out majority of water.
2
In a bowl of a food processor fitted with a steel blade, combine drained tofu, coconut water, cane juice, egg and egg whites, vanilla and coconut extract. Process until very smooth, about 5 minutes.
3
Divide mixture evenly between 6 4-oz ramekins. Place ramekins into a large (9 x 13 inch) baking pan and place on center oven rack.* Fill pan with about 4 cups very hot tap water, until water level reaches halfway up ramekins, being careful not to get water inside any of the ramekins.
4
Bake until coconut cups are set, about 40 to 45 minutes. (They will still jiggle a bit in the center.)
5
Carefully remove baking pan from oven and remove ramekins from their water bath. Allow them to cool slightly, and then chill in refrigerator for at least 30 minutes. Garnish each with 1 tsp. shredded coconut prior to serving.
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