Strawberry Coconut River Rocks

June 13, 2016
Strawberry Coconut River Rocks

Author Notes: Tofu (as it turns out) can make delicious cake-y baked goods. However, unless you're going for a chocolate flavor, the color gets a little alarming. These come out of the oven looking remarkably like river rocks - grey and dusted with sand. But the texture is fantastic - chewy and rich. Which is kind of neat since there's basically no fat at all in them. However, if you would like to make them more festive and for them to resemble the strawberries they are flavored with, feel free to add some red food coloring. I think most food coloring now is vegan, but if that's your thing, double check the ingredients.

This recipe is based lightly on a recipe from an old tofu cookbook my mom had from the 90s - and I believe it was the Tofu Cookery. However, the recipe was copied out of the book years ago and neither one of us knows what happened to the actual book so I can't be 100% sure of the provenance.

Makes: 25-30 rocks


  • 6 ounces strawberries, washed and hulled
  • 8 ounces tofu
  • 1.5 cups sugar
  • 1 tablespoon vanilla
  • 1 pound 2 ounces flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • red food coloring (optional)
  • 1/3 cup dried, toasted coconut finely ground
  • 1/3 cup vanilla sugar
In This Recipe


  1. Preheat your oven to 350.
  2. In a blender (or food processor), combine the strawberries and tofu and process until smooth. Do not get too excited about the pretty pink color - it won't last.
  3. In the bowl of a stand mixer, combine the tofu and strawberries with the sugar and vanilla and blend well.
  4. Stir together the flour, salt and baking soda and add to the wet ingredients and combine. The dough will remain sticky and look like an unappealing greyish mess. This is ok for me. If this is not ok for you, add a few drops of red food coloring to get the shade you would prefer.
  5. Combine the vanilla sugar and ground coconut and put on a shallow plate. Using about 1.5 tablespoons of the dough, roll into a round ball and roll around in the sugar/coconut mixture until coated.
  6. Bake at 350 for about 12-14 minutes. Remove to a rack to finish cooling.

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