Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

Why not make this version of ambrosia that can be enjoyed by your vegetarian and non veg friends! It doesn't lack for taste, really.

Ingredients Nutrition

Directions

  1. In a large bowl, toss the fruit and coconut until well blended.
  2. Refrigerate.
  3. Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended.
  4. Place the saucepan over low heat and add the sugar and orange juice.
  5. Cook, stirring constantly, until the mixture thickens, about 5-10 minutes.
  6. Remove the saucepan from the stove and allow to cool thoroughly.
  7. Fold the puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.
  8. Pour the dressing over the fruit immediately before serving.
Most Helpful

5 5

This was really good! It was my first time making a sauce using tofu, and I was surprised how well it worked! Instead of sugar, I used agave nectar- also added a bit of vanilla to the sauce as well. Had the kids helping with the fruit prep, and it was ready in no time! 5 stars for sure!!!

5 5

Very good. Made for christmas breakfast for my vegan sister, and the non-vegans gobbled it up too! Thanks!

5 5

I made this for New Year's Day--my husband and son loved it. We have been eating a vegan diet for nine months now----and this made a beautiful, healthy dessert. The tofu dressing was very tasty. The only thing I might try next time is eliminate the coconut---not really needed. Thanks for sharing, Tish.