Green Queen Recipes: The Perfect Christmas Dessert- Cherry & Coconut Tofu Custard (Paleo, V, GF)

3 Mins Read

Can you believe it’s less than a month until the New Year? 2014 just flew by! Luckily, we have Christmas to look forward to first. Christmas is a time for celebration with family and friends, a time to take stock and give thanks and best of all, a time to eat! While most of us fret about the mains and the sides, our over-indulged sweet tooth requires that dessert be prepped and planned in advance. The wet markets are dotted with these luscious rounds of deliciousness and that’s why we’ve chosen to make cherry the star of the show for our Christmas dessert- these beautiful ruby red fruits aren’t around long but they are a welcome addition to the fruit scene and a great alternative to the ubiquitous cranberry.

Our homemade cherry and coconut tofu custard is not only healthy, gluten free, vegan and paleo, it will have you and your guests gagging for more! Even though it’s quick to make, though don’t get caught rushing on Christmas day and make these babies the night before. They can chill in the fridge for up to 36 hours ahead.

Cherry & Coconut Tofu CustardPrep Time | 10 mins

Chilling Time | 30 mins

Ingredients – Makes 8 Servings

Cherry & Coconut Tofu CustardTofu Custard

  • 2 x 340 grams firm silken tofu, roughly sliced
  • ½ cup creamed coconut
  • 1 tsp vanilla essence
  • ½ cup maple syrup
  • ½ tsp salt
  • ¼ tsp nutmeg, freshly grated

Cherry & Coconut Tofu Custard

Cherry Jam
  • 1 cup cherries, pitted
  • ½ cup coconut sugar
  • juice of 1 orange
  • 1 vanilla bean, split, seeds scraped and reserved
  • 1/8 tsp or a pinch of nutmeg, freshly grated
  • 4 cherries
  • icing sugar, for dusting (optional)

Cherry & Coconut Tofu Custard


  1. For the cherry jam, combine cherries, sugar, juice vanilla bean and seeds then spices in a small pot over medium-high heat.
  2. Once sugar has melted, lower heat and allow simmering stirring occasionally for 8-10 minutes. Refrigerate until cool, 15 – 20 minutes.
  3. In a food processor, combine all ingredients and blitz until smooth, scraping the sides as needed.
  4. Add 2-3 teaspoons of the cherry jam in each martini or wine glass. Layer with 2-3 tablespoons of custard on top of the jam then pop a cherry on top. Refrigerate until required. Sprinkle with icing sugar, if using.
  5. Serve and be merry with friends and family.

Cherry & Coconut Tofu Custard


  • Sonalie Figueiras

    Serial social entrepreneur Sonalie Figueiras is the founder & editor-in-chief of Green Queen, an award-winning impact media platform advocating for social & environmental change in Hong Kong with a mission to shift consumer behaviour through inspiring & empowering original content. She is also the founder & CEO of SourceGreenPackaging,com, the global wholesale eCom marketplace for sustainable packaging products, Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make safe, quality food accessible & affordable for the whole planet. With over a decade of experience in publishing, digital marketing, organic trade and health & sustainability, she is an eco wellness industry veteran with a keen eye for market trends and a sought-after international speaker and moderator, sharing her expertise on stages across Asia and beyond, including TEDx and Harvard Business School.

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