Coconut Ginger Tofu Pudding

I know that tofu pudding can never replace the real creaminess of regular pudding, so think of this as a lighter, more tropical dessert that you can eat 2 or 3 bowls of in one sitting (without much guilt). 

This dessert is really simple:

1.  Buy unsweetened tofu pudding.  It'll actually say 'tofu pudding' on the container, NOT soft tofu.

2.  Bring a can of coconut milk to a boil and simmer for about 5 minutes, and then let it cool down.  Store in a container until ready to use.

3.  Julienne about 3/4 cups of ginger.  In a small pot, over medium-low heat, melt about 7 oz of rock sugar with 1  1/2 cups of water.  Add ginger to the sugar syrup and continue to  simmer until the syrup is reduced down and thickens up to a consistency of honey or maple syrup.  Let the syrup cool down and then transfer to a lidded container too.  

Now you're all set to have tofu pudding at anytime!  Store the ginger-infused syrup, coconut milk, and tofu in the fridge.

When ready to eat, take 1-2 TBS of the ginger syrup,  2-3 TBS of coconut milk, and scoop out about 1 cup of tofu pudding.  Try to mix the 3 of them together and careful not to break up the tofu pudding too much.  Adjust the sugar and coconut milk to your liking.  If you like to eat the pudding warm, then reheat it in the microwave for a bit, but not too much, or it'll melt into a puddle of sweetened soy water.  

I personally like to eat this cold on a hot afternoon, with lots of ginger from the syrup and light on the coconut milk (maybe just 1 tablespoon for the coconut essence).  Now that you know the recipe/technique, anybody wanna make it for me?? :D  :D  :D