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Hands-on time: 7 minutes
Total time: 1 hour, 30 minutes
- 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
- Preheat oven to 350°F.
- Drain tofu in a colander, cover with 2 sheets of paper towel and press down gently to squeeze out majority of water.
- In the 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.
- 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.
- Bake until coconut cups are set, about 40 to 45 minutes. (NOTE: They will still jiggle a bit in the center.)
- Carefully remove baking pan from oven and remove ramekins from their water bath. Allow them to cool slightly, then chill in refrigerator for at least 30 minutes. Garnish each with 1 tsp shredded coconut prior to serving.
Nutrients per 1/2-cup serving: Calories: 100, Total Fat: 4 g, Sat. Fat: 1.5 g, Carbs: 11 g, Fiber: 1 g, Sugars: 9 g, Protein: 6 g, Sodium: 75 mg, Cholesterol: 30 mg
WATER BATH TIP:
When placing the baking pan with ramekins into the preheated oven, first extend the oven rack, set down the pan and carefully fill it with hot water before gently sliding the rack back into the oven. Or, you can also fill an empty baking pan with hot water before placing it into a cold oven; heat the oven and carefully place the ramekins in the water bath once the oven reaches the desired temperature.