Directions

1. Heat the strawberries and 1/4 cup maple syrup in a medium saucepan. Cook on medium until it begins to simmer. Turn down to medium/low and simmer for 10 minutes or until the strawberries are tender.
   
2. Add the coconut oil to the hot strawberries and mix. Put the tofu, strawberry mixture, vanilla and lemon into a blender and blend until smooth.
   
3. Taste, add more maple syrup, if desired, and blend again. Pour into individual custard cups. Refrigerate for least 1 hour or overnight.
   
4. To serve, mix to get a creamy texture if desired. Serve alone or with your favorite toppings.