Angela Pia means Pious Angel and it’s is a rich, luscious Italian dessert. It’s typically made with brandy and rum. We didn’t have either so we substituted Bourbon and Vermouth. It’s fabulous and so easy to make. You may also make the virgin version, without Bourbon or Vermouth and you’ll have a lovely vanilla pudding.
1 package (12 ounces) silken tofu
1/2 cup sugar
1 Tablespoon Soy Lecithin granules (choose non-GMO, organic if possible)
1/4 cup coconut oil
4 Tablespoons Bourbon (We use Maker’s Mark)
2 Tablespoons Sweet Vermouth (We use Tribuno)
1 teaspoon vanilla
* for the virgin version substitute 1 teaspoon almond extract in place of the Bourbon and Vermouth and add an extra teaspoon of vanilla.
Place the silken tofu in a blender and blend until smooth, like sour cream. Scoop out the tofu and place it in a medium sauce pan. Mix in the sugar, soy lecithinm coconut oil, brandy, vermouth and vanilla.
Whisk over medium heat, until sugar and soy lecithin dissolve, about 15 minutes.
Pour into dessert cups. Makes six servings.