Students recently made our new healthy chocolate pudding and vegan marshmallow fluff recipe! This is a great healthier spin on a much loved dessert! Read on to learn how to make a vegan marshmallow fluff using coconut cream.

Tofu Chocolate Pudding

About 12 tasting servings
¾ cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon chili powder, or more to taste
Chocolate chips (optional)
Combine sugar with ¾ cup water in a pot and bring to boil. Stir and cook until sugar is dissolved.

Put all ingredients (except chocolate chips) in blender, first allowing dissolved sugar to cool slightly, and blend until smooth. Divide pudding portions into enough cups/bowls to serve students, and chill for about 30 minutes–while you wait, make the coconut whipped cream. 

Coconut Whipped Cream
Makes about 12 tasting servings
1 (14 ounce) can coconut cream or full fat coconut milk
¼-¾ cup powdered sugar
½ tsp vanilla extract
Optional sliced strawberries for serving

Chill coconut cream in refrigerator overnight. If your site allows, see if you can store a couple cans in their refrigerator the week prior, as it’s best to avoid shaking/tipping the can of coconut before using so as to maintain separation of liquid/cream. 

Scrape the thickened cream out of the top of the cans, leaving liquid behind. If cream isn’t as thick as desired, can add a few tbsps of tapioca flour while whipping, which may help. 

Beat cream in mixing bowl for about 30 seconds, then add vanilla and sugar, mixing until smooth–about 1 min. Taste and adjust as needed and serve! Can also add some fruit to top off the pudding/coconut cream–sliced strawberries. 


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