Coconut cream is perfect for whenever you want a tangy accompaniment to a dessert.

Ingredients

YIELD: ABOUT 1½ CUPS

1 cup raw or unsalted roasted

cashews

1½ cups firm silken tofu,

well drained

1 cup powdered sugar

(plus 2 tablespoons if using

unsweetened coconut)

½ cup shredded dried

coconut (sweetened or

unsweetened)

1 teaspoon coconut extract

Method 

Process the cashews into a paste in a food processor, stopping to scrape down the sides of the container as needed.

Add the remaining ingredients and process until smooth and creamy. There will still be some texture from the coconut.

Cover tightly and refrigerate for 2 to 12 hours before serving.

Store leftover crème in a sealed container in the refrigerator.