- 10 sheets of phyllo dough or wonton wraps, such as Nasoya
- Nonstick cooking spray
- 16 Ounces packed firm tofu, drained but not pressed, such as Nasoya
- ½ Cup sugar
- 1 Tablespoon pulp-free orange juice
- 32 fresh strawberries, hulled, rinsed and quartered
- 1/3 Cup shredded coconut, plus more for sprinkling
Preheat the oven to 350 degrees F. Lay all 10 sheets of phyllo on a cutting board and slice in half. Stack the halves together and continue to cut and stack until you have 3-by-4-inch squares. Cover with a damp paper towel.
Be careful with the dough, it’s very delicate and tears easily! You’re going to use 4 squares of phyllo per muffin “cup." Spray the inside of the cup with nonstick cooking spray, then add one piece of phyllo. Repeat 3 times, rotating the phyllo pieces at different angles until you’ve built a little cup. Don’t worry about making the fillo line up, the messier it is, the more “artistic” it looks. Repeat until all the cups are made. There will be extra squares in case you tear any. Bake 4 to 5 minutes, keeping an eye on the cups. You want them to brown, but don’t let them get too dark. When they’re done, allow to cool before adding the mousse. Have extras? Save for another use and store in an airtight container for 2 to 3 days.
Place the tofu, sugar, orange juice, and strawberries into a food processor or high-powered blender, and blend until smooth (this could take a couple minutes). Add the shredded coconut and pulse a few more times to get it mixed in. Chill for at least 30 minutes, then spoon 2 to 3 tablespoons into each cup (more or less depending on preference), top with extra coconut, and serve immediately.