Tofu Panna Cotta Tartlets Tropicale

These small delights are bursting with tropical flavors of coconut and pineapple.

  • Servings
    8 - 10 Tartlets
  • Prep Time
    45 Min
  • Cook Time
    8 Hr

Cooking Directions

  • Spray a 12-hole mini cheesecake pan with removable bottoms with butter flavor nonstick spray. Set aside. (May substitute cupcake pan with removable paper cups.)
  • Combine coconut, wafers and butter in food processor and process until finely chopped. Divide mixture among the mini cheesecake holes and press with fingers to form a bottom crust. Refrigerate for 30 minutes or until crusts are firm and set.
  • Beat mascarpone and tofu in medium bowl, using mixer on medium speed until blended. Beat in sugar, coconut and vanilla extracts.
  • Using a 1-cup heatproof measuring cup, add water and sprinkle with gelatin; set 5 minutes. Then place cup in small saucepan over simmering water; stir until gelatin dissolves.
  • Add gelatin into your filling mixture, mixing well and divide mixture among prepared crusts.
  • Refrigerate overnight to allow to set.
  • When ready to serve, remove tartlets from pan by pressing upward on removable bottoms and place on a serving dish.
  • Top each tartlet with a dollop of preserves and a raspberry. Garnish with mint.

Original recipe created by Mary Louise Lever.



  • 2 cups flaked coconut
  • 6 vanilla wafers
  • 3 Tbsp. melted butter


  • 1 pkg. House Foods Tofu Soft, drained
  • 8 oz. mascarpone
  • 1/2 cup sugar
  • ½ tsp. coconut extract
  • 1 tsp. vanilla extract
  • ¼ cup cold water
  • 1 envelope plain gelatin
  • ¾ cup pineapple preserves
  • 12 raspberries
  • Mint sprigs for garnish


1 tartlet
Amount per serving
Calories 170
% Daily Value*
Fat 10g
Saturated Fat 6g
Cholesterol 15mg
Sodium 45mg
Carbohydrates 19g
Fiber 1g
Sugar 16g
Protein 4g

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