Ingredients
300 gram (9½ ounces) silken tofu
1 tablespoon light agave syrup
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
1/4 cup (60ml) fresh passionfruit pulp
1 tablespoon fresh mint leaves
1 tablespoon fresh passionfruit pulp, extra
1 tablespoon flaked coconut, toasted
Method
1. Blend or process tofu, syrup, vanilla and rind until smooth. Stir through passionfruit.
2. Spoon mixture into two 1-cup (250ml) serving glasses. Refrigerate for 2 hours.
3. Serve mousse topped with mint, extra passionfruit and coconut.
Related
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