What is the Chinese dessert made from almond milk and gelatin?

Almond tofu is the Chinese dessert made into a soft, jellied pudding with almond-like flavor and a setting agent.

Despite its name, almond tofu contains no soy tofu. “Tofu” describes the dessert’s tender, tofu-like texture. In the traditional Chinese preparation, apricot kernels are soaked, ground with water, and strained to produce a milky liquid. Sugar and agar are then added, and the mixture is chilled until it sets into a delicate jelly.

Many modern and Western recipes use almond milk, almond extract, or gelatin instead of apricot kernels and agar. That variation matches the wording of the question, while the dessert remains commonly known as almond tofu, almond jelly, or annin tofu. Gelatin-based versions are not vegetarian, whereas agar-based versions can be vegan.

The dessert is often served plain or with fruit, especially lychees, mandarin segments, or fruit cocktail. In Hawaii, a related version called almond float became popular through Chinese immigrant communities beginning in the 1850s. The biggest common mix-up is assuming that the dish is made from soybeans; its name refers to appearance, not its ingredient or production method.