Last week when the Spring like weather graced us in the UK my usual winter food eating habits went straight out of the window. I was in the mood for salads, fruit bowls full of berries and lots of smoothies.
Breakfast for me is one of my most favourite meals of the day and should be celebrated in style and include royal eats that are only fit for a King. Some past royal breakfast offerings…
But last week I didn’t fancy any of these. I wanted something that was less fussy and reminded me of summer, but also made for a delicious breakfast.
And since I still had a tin of coconut milk in the fridge after making my Butternut Squash Thai Coconut Soup I knew it had to be involved somehow…
*Cherry and Coconut Tofu Pudding*
Ingredients (vegetarian, makes 3 small servings)
1 cup of frozen cherries
1/2 a pack of firm silken tofu (I uses Nori-mu)
1/3 cup of full fat coconut milk
4 drops of stevia or any other sweetener you prefer
1 cup of rice milk (or any other milk alternative)
All you need is a food processor or hand held blender to whip it all up. First blitz up the frozen cherries in the food processor. I had to add some rice milk to get things moving. Once the cherries are broken down add the tofu and coconut milk and mix until everything is well combined and creamy. Add enough sweetener to taste.
This also stores really well. I still have some of this stored in the fridge and have been putting it on top of bowls of chopped fruit and cereal. It makes a great alternative to yoghurt and you still get a great protein kick from the tofu.
I’m going to have so much fun playing around with different flavour combinations and have already thought of some more that I want to try out such as apple and cinnamon, blueberry and coconut, mango, pineapple and coconut for a tropical hit.
Before I go I have to announce the winners of my Pukka Herbs tea giveaway…
What are your current flavour combinations?
What do you prefer to eat in hotter weather for breakfast as opposed to winter?