What can I say? The local health food store had rice-mellow creme on sale (it is delicious, by the way), and we had an Easter potluck at work. The fates aligned.
1 box silken firm tofu (the vacuum-packed kind)
1 package Mori-Nu Mates lemon creme pudding mix
4 Tbsp roasted coconut juice OR soy milk
2 Tbsp lemon juice, or to taste
a few drops lemon essential oil (optional)
1/2 tub rice-mellow creme
flaked unsweetened coconut
jellybeans
Blend the tofu, pudding mix and coconut juice/soy milk with a hand blender until smooth. Add the lemon juice & essential oil to taste (I like mine a little tart). Transfer to a glass bowl. In another bowl, whip the rice-mellow creme with a little water until it can be easily spread across the top of the pudding. Sprinkle coconut on top and arrange jellybeans attractively on top of that.
