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Measurements

Coconut and Tropical Fruit Dessert

This can also be made with other fruits, just make sure they are not too moist. I have also made this with dried blueberries, cranberries, and cherries with tasty results.

2-1/2 cups lite soy milk
2 14-ounce cans lite coconut milk
1-1/2 cups cornstarch
1 cup sugar, or more to taste
1/2 cup grated fresh or dried coconut
1/2 cup finely chopped fresh papaya
1/2 cup finely chopped fresh mango
1/2 cup finely chopped fresh or canned pineapple
1/2 cup finely chopped walnuts

  1. In a large saucepan, combine soy milk, coconut milk, cornstarch, and sugar. Whisk well until cornstarch is completely dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from heat.
  2. Add coconut, papaya, mango, pineapple, and walnuts. Mix well. Spoon mixture into an 11 x 13-inch glass dish and smooth top with a spatula. Cool slightly, uncovered, on counter, then cover and refrigerate until firm, about 2 hours. Cut into squares and serve cold.

Makes 12 servings.
PER SERVING: 266 CAL (34% from fat), 4g PROT, 10g FAT, 38g CARB, 37mg SOD, 0mg CHOL, 1g FIBER
Source: Veggie Life Magazine


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