15
is done
when the
internal temperature
reaches 140°F.
Remove from
oven and
allow the
bread pudding
to rest
for about
20 minutes
on a
rack before
serving.
Serve with
sweetened whipped
cream.
Nutr
iti
on
al i
nfo
rm
ati
on p
er s
erv
in
g (
ba
se
d o
n 1
2 s
erv
in
gs)
:
Cal
ori
es
242
(46
% fr
om
fat
) •
car
b. 2
5g
• p
ro
. 7g
• fa
t 12
g •
sat
. fa
t 6
g
• ch
ol.
148
mg
• so
d. 1
89
mg
• ca
lc.
123
mg
• fib
er
1g
Co
co
nu
t C
ust
ards
A d
elic
iou
s tr
eat
with
the
ess
enc
e o
f th
e is
lan
ds.
Mak
es
4 se
rvi
ng
s
1
ca
n (1
3½
ou
nc
es)
un
sw
ee
te
ne
d c
oc
on
ut
milk
²∕³
cu
p h
ea
vy
cre
am
½
te
asp
oo
n p
ure
va
nill
a e
xtr
ac
t
¼
te
asp
oo
n c
oc
on
ut
ext
ra
ct
½
cu
p u
nsw
ee
te
ne
d sh
re
dd
ed
co
co
nu
t
2
la
rg
e e
gg
s
4
la
rg
e e
gg
yo
lk
s
½
cu
p g
ra
nu
la
te
d su
ga
r
¼
te
asp
oo
n ta
ble
sa
lt
1.
Preheat oven
to 300°F.
Pour 1
inch of
water into
a 9-inch
square pan.
2.
Put
the coconut
milk, cream,
extracts and
coconut into
a saucepan
and bring
just to
a boil.
Simmer for
about 10
minutes. Remove
from heat
and let
steep
for an
additional 10
minutes.
3.
Put
the eggs,
egg yolks,
sugar and
salt into
the blender
jar. Blend
on Low
for
about 45
seconds until
eggs are
light in
color. Scrape
the sides
of the
blender
jar to
ensure the
mixture is
homogenous.
4.
Pour
the coconut
mixture through
a fine
strainer and
squeeze out
any excess
liquid from
the shredded
coconut. Discard
coconut. Remove
the pour
lid from
the blender
cover. With
the blender
running on
Low, very
slowly pour
the
warm coconut
mixture through
the opening
and run
until fully
blended. Allow
the custard
batter to
sit for
about 15
minutes. Spoon
off the
entire foam
layer,
until you
can see
the yellow
custard. Pour
the batter
into individual
ovenproof
custard cups.
Carefully remove
any remaining
foam from
the custards’
surface
with a
spoon.
5.
Place
individual custards
into the
prepared pan
with water,
wrap pan
tightly
with aluminum
foil and
place in
oven. Bake
for about
35 to
40 minutes
until
just set
(the centers
will still
move slightly
when shaken).
6.
Once
cool to
the touch,
wrap each
custard individually
with plastic
and
refrigerate at
least 2
hours before
serving.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g:
Cal
ori
es
543
(71
% fr
om
fat
) •
car
b. 3
2g
• p
ro
. 8
g •
fat
44g
• sa
t. f
at
32g
• ch
ol.
370
mg
• so
d. 2
32m
g •
cal
c. 6
3m
g •
fib
er
1g
Dai
ry-
fre
e C
ho
co
late
Mo
usse
Thi
s ri
ch
cho
co
lat
e m
ous
se
is
so
go
od
, yo
u w
on’
t m
iss
a th
ing
!
Mak
es
ten
½-c
up
ser
vin
gs
12
ou
nc
es
(1½
cu
ps)
se
mi-
sw
ee
t c
ho
co
la
te
(ro
ug
hly
ch
op
pe
d)
or
ch
oc
ola
te
ch
ip
s
¹∕³
cu
p g
ra
nu
la
te
d su
ga
r
½
ta
ble
sp
oo
n p
ure
va
nill
a e
xtr
ac
t
1
cu
p so
y m
ilk
1
pa
ck
ag
e si
lke
n to
fu
(14
to
16
ou
nc
es)
, d
ra
in
ed
an
d c
ut
in
to
1-i
nc
h c
ub
es
1.
Put the
chocolate, sugar
and vanilla
extract into
the blender
jar.
2.
Put
the soy
milk into
a saucepan
and set
over medium
heat. Bring
milk just
to a
boil. Once
milk is
hot, pour
over the
chocolate in
the blender
and run
on
Low. Remove
the pour
lid from
the blender
cover and
add the
tofu cubes
while
the blender
is running
on Low.
3.
Blend until
homogenous, scraping
down sides
as needed,
about 45
seconds.
4.
Pour
mousse into
individual custard
cups. Tap
custard cups
on the
counter to
remove any
air bubbles.
Wrap with
plastic and
refrigerate for
at least
2 hours
before serving.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g:
Cal
ori
es
222
(42
% fr
om
fat
) •
car
b. 3
1g
• p
ro
. 4g
• fa
t 11
g •
sat
. fa
t 6
g
• ch
ol.
0m
g •
so
d. 1
51m
g •
cal
c. 2
7m
g •
fib
er
2g
