Mango coconut tofu pudding for a no-cook calorie boost
Easier-to-swallow option below ↓This is the cold pudding I make when I want something soft, bright, and done before my appetite has time to argue. Silken tofu gives it body, coconut35 kcal cream brings the richness, mango200 kcal keeps the flavor fresh, and a little melted white chocolate helps it set in the fridge. Each glass lands around 520 calories without feeling like a large serving.
The useful part is the blender. Everything goes in smooth, so there are no grains to soften, no custard to watch, and no pot to scrub. I melt the white chocolate in short bursts, blend it with the mango and tofu, then chill the pudding while I do something else.
A cold spoonful can feel easier than a warm bowl when the day has already worn me out.
Why it works
Silken tofu makes the pudding creamy while adding protein. Coconut cream and white chocolate carry most of the energy in a small volume. Mango gives enough brightness that the pudding stays pleasant to finish, especially when heavier foods sound dull.
Mango coconut tofu pudding for a no-cook calorie boost
Ingredients
- 12 oz silken tofu, drained
- 1 cup frozen mango chunks, thawed
- 1/2 cup coconut cream
- 3 oz white chocolate, melted and cooled slightly
- 1 tbsp honey64 kcal
- 1 tsp lime juice
- 1/4 tsp vanilla extract
- Pinch of salt
Method
- Melt the white chocolate in short microwave bursts or over a bowl of warm water, then let it cool for 2 minutes.
- Add the tofu, thawed mango, coconut cream, white chocolate, honey, lime, vanilla and salt to a blender.
- Blend for 45 to 60 seconds, scraping once, until the pudding is completely smooth.
- Spoon into two small glasses and chill at least 30 minutes so it thickens.
- Eat cold, with extra soft mango on top if you want it.
Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.
Make it your own
- Drain the tofu well so the pudding sets thick instead of watery.
- Use coconut cream from the top of a chilled can for the richest texture.
- Make it in the morning and keep the glasses covered in the fridge for later.
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