I am Chinese from Hong Kong and there is a dessert called "almond tofu" IN CHINESE. The "almond" part refers to the almond extract, one of the ingredients. The "tofu" part refers to the texture of the final product, similar to silken tofu. It is really a jelly made from milk and jellying agent. The jellying agent can be unflavored gelatin or agar agar. I use unflavored gelatin because it is more widely available.
Each envelope (.25 oz) unflavored gelatin gels up to 2 cups of liquid, but a lower ratio is safer. I have more success using a envelope for every 1.5 cups of liquid. The liquid can be all milk, half water and half milk, or almond milk. Each will give a white color to the final product. Bloom the unflavored gelatin in 1/2 cup of water to soak up the water. Boil half the liquid, remove from fire, stir in the wet unflavored gelatin until dissolved, stir in desired amount of sugar until dissolved, stir in remaining half of the cold liquid (subtracting 1/2 cup used). Stir in 1 or 2 tsp of almond extract until fragrant (omit this step if using almond milk). Refrigerate until firm. At the same time refrigerate a large can of fruit cocktail. When the almond jelly is firm cut into cubes or diamonds. Stir in fruit cocktail with all the syrup. Cover and chill until serving time. It makes a nice summer dessert. Happy experimenting!