Vegan Pandan Sorbet (Made with Tofu)
Author: Unconventional Cooks
Serves: 5
- 1 cup full fat coconut milk (canned)
- 1 cup silken tofu, cubed
- 4 tbsp shredded coconut (unsweetened)
- 4½ tbsp raw cane sugar
- ½ tsp pandan extract
- 1 dash of salt
- Drain the water from the tofu.
- Throw everything into the blender and blitz till smooth. Taste and adjust sweetness accordingly.
- Pour into 2 empty ice cube trays. Freeze for 4-5 hours or until frozen, you can even leave it overnight if you want.
- Once it is frozen, place all the frozen pandan ice cubes in the blend again.
- SOFT SERVE option: You can eat it right away
- Ice CREAM option: Pour into a glass container and freeze for a few more hours until just firm.
- When serving, let it sit to defrost for a few minutes and consume
Calories: 173.1 Fat: 11.1g Carbohydrates: 14.1g Sugar: 12.9g Protein: 3.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2020/10/19/vegan-pandan-sorbet-with-tofu/
3.5.3251