Samba Sunrise: A Brazilian Vegan Brunch Delight

Allergens

Soy, Coconut

Ingredients

• 1 cup soy milk 3/4 cup coconut cream 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/2 cup cacao powder 2 cups silken tofu, drained and blended smooth 1 cup frozen mixed berries 1 teaspoon cornstarch Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine soy milk, coconut cream, sugar, vanilla extract, and sea salt over medium heat. Whisk until the sugar has dissolved completely.
2. Gradually add the cacao powder while continuously whisking to create a smooth chocolate sauce.
3. Gently stir in the silken tofu into the warm chocolate mixture until fully incorporated.
4. In a separate bowl, mix frozen mixed berries and cornstarch. Allow them to rest for about 5 minutes to create a slurry that will thicken the berry mixture.
5. Divide the chocolate tofu pudding evenly among four elegant dessert glasses or bowls. Top each with a generous scoop of the berry compote.
6. Garnish with fresh mint leaves, and serve immediately.

Chef’s Insight

The key to achieving the perfect texture for this dessert is to ensure that both the pudding and compote are at room temperature when combined.

Notes

For an additional touch of indulgence, serve with a side of coconut whipped cream.