A light, creamy, and refreshing no-bake dessert perfect for summer parties.
This dessert is a feast for the eyes and the palate. The combination of silken tofu and condensed milk creates a smooth, custard-like texture that is much lighter than traditional heavy cream-based panna cotta. When studded with colorful fresh fruits like strawberries, kiwi, grapes, and mango, it transforms into an elegant showstopper.
Why You’ll Love This Recipe
· Healthy-ish: Silken tofu provides a great source of protein and makes the dessert surprisingly low-fat.
· No-Bake: Perfect for hot days when you don’t want to turn on the oven.
· Customizable: You can swap out the fruits based on what is in season (peaches, blueberries, or melon work great).
· Impressive: The ring mold presentation makes it look like it came from a high-end bakery.
🛒 Ingredients
For the Creamy Base:
· 300g (about 10.5 oz) Silken Tofu (soft or firm silken, drained well)
· 250ml (1 cup) Full-Fat Coconut Milk (or heavy cream for a richer taste)
· 100ml (1/2 cup) Sweetened Condensed Milk (adjust to taste, but this amount gives a good level of sweetness)
· 1 tablespoon Lemon Juice (to brighten the flavors)
· 2 teaspoons Vanilla Extract (or vanilla bean paste)
· 20g (about 2 tablespoons) Gelatin Powder (or Agar-Agar powder* – see notes)
For the Fruit Layer:
· Strawberries: 1 cup, hulled and quartered
· Kiwi: 2, peeled and diced
· Green Grapes: 1 cup (halved if large)
· Mango: 1 medium, peeled and diced
· Optional: Additional fruits for topping (as seen in the last photo)
Special Equipment:
· High-speed blender
· A 6-cup Bundt pan / Ring mold (plastic or silicone works best for easy unmolding)
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Base Mixture
Drain the silken tofu well to remove excess water. Add the tofu, coconut milk, condensed milk, lemon juice, and vanilla to a high-speed blender. Blend on high until the mixture is completely smooth, creamy, and lump-free. Set aside.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over 1/4 cup (60ml) of cold water. Let it sit for 5-10 minutes until it becomes a thick, spongy paste (this is called “blooming”).
If using Agar-Agar, follow the package instructions to dissolve it in hot water first.
Step 3: Dissolve the Gelatin
Microwave the bloomed gelatin in 10-second intervals until it turns into a clear, liquid syrup (as shown in your top-right photo). Do not let it boil.
Alternatively, melt it in a small saucepan over low heat.
Step 4: Combine and Pour
While the blender is running on low, slowly drizzle the melted gelatin liquid into the tofu mixture. Blend for another 10 seconds to ensure it is thoroughly incorporated.
Pour a very thin layer of this mixture into the bottom of your ring mold.
Step 5: Arrange the Fruit
Scatter your chopped strawberries, kiwi, mango, and grapes evenly around the bottom of the ring mold, pressing them gently into the thin layer of liquid.
Carefully pour the rest of the creamy mixture over the fruit. Note: The fruit will naturally rise to the top as the mixture sets, which is exactly what you want.
Step 6: Chill
Tap the mold gently on the counter to remove any air bubbles. Place the mold into the refrigerator and chill for at least 4 hours, or preferably overnight, until it is fully set and firm to the touch.
Step 7: Unmold and Serve
To unmold, briefly dip the bottom of the mold into a bowl of hot water for about 10 seconds (be careful not to get water on the top of the dessert). Use a flexible spatula to gently loosen the edges. Place a large serving plate on top of the mold and flip it over in one swift motion.
Garnish the top with a few extra fresh fruits, slice, and serve cold!
💡 Pro-Tips & Substitutions
· Gelatin vs. Agar-Agar: Gelatin gives a softer, creamy pudding texture (as seen in the photo). If you are vegetarian/vegan, use Agar-Agar. Important: If using Agar-Agar, you must bring the liquid mixture to a boil for 1-2 minutes for it to set properly; it cannot just be melted in water.
· Mold Tips: Avoid using a metal bundt pan without coating it; use a plastic or silicone mold. It makes releasing the dessert so much easier.
· Kiwis & Gelatin: Fresh kiwi contains an enzyme that can break down gelatin and prevent it from setting. If using fresh kiwi, either use it sparingly, or blanch the kiwi in boiling water for 30 seconds (then cool) to deactivate the enzyme before adding it to the mold.
· Sweetness: Taste your base mixture before adding gelatin. Depending on how sweet your condensed milk is, you may want to add a little more.