Name: Vietnamese Coconut Tofu Pudding Dessert with Caramelized Coconut
Prep time: 9 min
Cook time: 9 min
Total time: 18 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 grams tofu pudding (silken, room temperature); 1 cup coconut meat (fresh, shredded or chunked); 3 tablespoons coconut sugar (or brown sugar); 1/4 cup water; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons coconut oil (for toasting)

Vietnamese Coconut Tofu Pudding Dessert with Caramelized Coconut

A delightful Vietnamese-inspired dessert that combines silky tofu pudding with toasted coconut meat, creating a harmonious blend of textures and tropical flavors. This light yet satisfying treat captures the essence of Southeast Asian dessert traditions with its creamy base and crispy coconut topping.

18 min

Easy

4 servings

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Taste Profile

Sweet7/10

Salty1/10

Sour0/10

Umami1/10

Spicy0/10

🥄 Texture

Silken tofu pudding is silky, smooth and custardy, offering a delicate, melt-in-the-mouth base. Toasted coconut provides crisp, lightly chewy shreds and the coconut caramel syrup adds a thin, sticky gloss that contrasts creamy and crunchy elements.

👃 Aroma

Dominant coconut aroma from both the fresh meat and toasted coconut, with warm caramelized-sugar and toasted-nut notes. A faint vanilla lift and subtle soy/tofu background round out the scent.

🍷 Pairs Well With

Light jasmine tea (hot or iced) or chilled green tea to cut the richness and complement the coconut and caramel notes.

🥗 Side Dishes

Fresh tropical fruits like mango, lychee, or jackfruit; a small portion of coconut sticky (glutinous) rice; or sesame crackers/coconut macaroons for extra crunch.

Instructions

Heat 2 tablespoons of coconut oil in a small skillet over medium heat until shimmering.

Add the shredded coconut meat to the skillet and toast for 3-4 minutes, stirring frequently until golden brown and fragrant. Be careful not to burn it. Transfer to a plate and let cool.

In a small saucepan, combine 3 tablespoons of coconut sugar with 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves, creating a light caramel syrup (about 2-3 minutes). Remove from heat and let cool slightly.

Gently divide the tofu pudding into 4 serving bowls or glasses, being careful to maintain its delicate texture.

Drizzle the cooled coconut caramel syrup evenly over each serving of tofu pudding.

Sprinkle the toasted coconut meat generously over the top of each bowl.

Add a pinch of salt to enhance the flavors, and optionally add a drop of vanilla extract to each serving for extra depth.

Serve immediately at room temperature or chilled, depending on preference. The contrast between the cool pudding and warm caramelized coconut is most enjoyable when served promptly.