I don't remember if the folks responsible for Vegan Fusion World Cuisine call this one a custard or pudding, but I know what I call it....Heaven.
For the gajillionth time I was staring at some reeeeally ripe bananas just barely hangin on and smelling up my kitchen, knowing I didn't want any kind of banana bread or cake or muffin. What to do?
I just so happens I had all the makings for a killer dessert, thanks to Vegan Fusion. It's basically a silken tofu based pudding with banana, maple syrup, cardamom, and cinnamon. Half of it is mixed with melted chocolate and then you layer each half in a dessert or parfait dish. It looks in this picture as though there isn't much in the way of the chocolate portion, but don't be fooled! It wasn't that easy to pour in without it pretty much glopping up in the middle. Mmmmmmmmmmm, chocolatey center!!!! The banana layer is smooth and light and has lots of banana flavor. The chocolate layer is rich without being too rich and, once put in the fridge, firms up a bit to give a nice contrast of textures.
Topped with fresh cut strawberries and toasted sweetened coconut and WOW! This stuff is seriously goooooooood! (the recipe calls for some fresh mint as well, but I hadn't any and had to skip that part, but I'm sure it's made even more tasty with that addition!) I'm typically not a huge fan of tofu based desserts, but this one is so full of flavor and creaminess, you get all of the protein soy goodness with none of the sometimes overwhelming tofu chalky taste.
I halved the recipe, which said it made three servings, but my version made four perfectly sized helpings.