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In a high-speed blender, combine the tofu and pumpkin and puree until smooth. Add the coconut cream, maple syrup, and cinnamon and blend again until smooth and creamy.
Refrigerate your pudding for several hours or overnight. Serve chilled.
If you prefer a sweeter pudding, add some coconut sugar to taste. Don’t increase the maple syrup or the pudding might get too runny.
Coconut cream is thicker than coconut milk, so it gives our pudding a nice creaminess. Make sure to pick up a can that is purely coconut and water. You can find this anywhere and it should be close to the coconut milk.
The brand of silken tofu that we use is MoriNu (the kind that comes in an aseptic box). Silken tofu is an undrained, unpressed Japanese tofu that has a custardy texture. Silken tofu is often labeled soft, firm, or extra firm. The extra firm is the best consistency for our pudding! You can find this on the shelf, in the international section, not the refrigerator.
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