1 packet silken tofu
1 ripe banana
1 tbsp maple syrup or honey
1 tsp pure vanilla bean extract or paste
2 tsp agar agar powder
1 tbsp desiccated coconut, toasted
½ cup coconut cream
½ cup blueberries
½ cup shredded coconut, toasted
To make the pudding, combine all of the ingredients, except the coconut, in a food processor/blender, mix until smooth, stir through the toasted coconut.
Spoon mixture into 4 glasses/ramekins and place in the fridge to set for four hours or overnight. Top with coconut cream, blueberries and toasted coconut to serve.