Miss spring break already? Revisit the tropical memories with this tropical vegan dessert.
16 ounces soft tofu
No cooking required for coconut dessert
Miami Beach Pudding
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup shredded coconut
Blend the tofu, sugar and vanilla extract until creamy.
Place in a bowl and stir in shredded coconut.
Pour into individual containers and chill.
Add chocolate for extra flavor, but remember in most instances it will no longer be vegan.
Source: PETA’s Vegan College Cookbook
— Compiled by Cole Bertsos, The State News
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