Lime, Coconut and Tofu Parfait with Papaya
Photography by Manja Wachsmuth.
Use a well-flavoured honey for this parfait because although the tofu gives a wonderfully silky texture to this dessert, it doesn’t really have any flavour of its own.
Serves: 4
INGREDIENTS
Parfait
300 grams silken tofu
3 leaves gelatine (silver grade)
1/3 cup honey (I used blue borage)
finely grated zest and juice of 1 large lime
½ cup thick coconut cream
To serve
diced papaya
lime wedges for garnish
METHOD
Parfait: Put the tofu in a food processor and process until smooth then transfer to a large bowl. Soak the gelatine in a dish of cold water for 5 minutes. Place the honey in a small saucepan, bring to the boil then take off the heat. Squeeze out the excess water from the gelatine and add to the hot honey, whisking until smooth and dissolved. Stir the honey, zest and lime juice and the coconut cream into the tofu. Pour the mixture into serving glasses, cover and refrigerate for at least 2 hours until set.
To serve: Top each parfait with a spoonful of papaya and a lime wedge.
Pantry note
Silken tofu: also known as soft tofu, this is undrained tofu (made from pressing the curds of fermented soy milk) and has the highest moisture content of all fresh tofus. Available from Asian food stores and good supermarkets.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!