Soy 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 soy milk. Soy 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.
3 cups unflavoured soy milk
½ cup sugar
1/4 cup shredded coconut
1 envelope gelatine
1 cup tinned crushed pineapple, well drained
½ teaspoon coconut essence
½ cup flaked fresh coconut (optional)
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Bring 2¾ cups 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 gelatine 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 gelatine is dissolved.
Stir the gelatine 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.
Did you know?
*Soy milk builds bones: in one study, postmenopausal women given calcium-fortified soy milk gained significantly more bone density than women given protein and calcium in the form of milk powder. *Because it's made from a legume, soy milk – unlike dairy milk – contains some fibre.