|Soft tofu||1 Pound, well drained|
|Pineapple juice concentrate||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Canned apricot halves in juice||1 Pound (1 can)|
|Toasted shredded coconut||2 Tablespoon|
In a blender, process the tofu, juice concentrate, honey and almond extract until very smooth.
Drain the apricots and reserve the juice for another use.
Cut each apricot half into 2 or 3 pieces.
Spoon a few tablespoons of the tofu mixture into the bottoms of 4 parfait glasses.
Top with a few apricot pieces.
Continue to layer until the tofu and apricots are used.
Sprinkle with the coconut.
Serve immediately or chill.