About this recipe:Soya beans – one of the world's most important sources of dietary protein and polyunsaturated oil – are the source of two highly nutritious food products, tofu and soya milk. Soya milk is commonly used as a non-dairy substitute, and is a great boon to the lactose-intolerant. It contains high-quality protein but has less saturated fat than dairy milk and no cholesterol.
750ml plain unsweetened soya milk
1/4 cup shredded coconut
1 envelope (1 tbs) gelatin or agar agar
1 cup canned crushed pineapple, well drained
½ teaspoon coconut essence
½ cup flaked fresh coconut (optional)
Directions Prep:30min › Cook:15min › Extra time:1hr › Ready in:1hr45min
Bring 650ml of the soy milk, the sugar and shredded coconut to the boil in a small saucepan over moderate heat. Remove from the heat, cover and stand for 30 minutes at room temperature. Strain into a medium bowl, pushing on the solids to extract the liquid.
Sprinkle the gelatin over the remaining soy milk in a heatproof measuring cup. Let stand for 5 minutes to soften. Place the cup in a small saucepan of simmering water and heat for 2 minutes or until the gelatin is dissolved.
Stir the gelatin mixture into the milk mixture. Place the bowl in a larger bowl of ice and water and let stand, stirring occasionally, for 20 minutes or until the mixture begins to set. Fold in the pineapple and coconut essence. Spoon the mixture into 4 dessert glasses or bowls, cover and chill for 1 hour or until set.
Meanwhile, lightly toast the flaked coconut, if using, in a small frying pan over moderate heat for about 5 minutes or until golden. Pile on top of the creams just before serving.