Cacao-Café No Lait Pudding

raw cacao beans

This Saturday, August 25, at 10:30am join me for a not-to-be-missed cooking demonstration at the Ferry Plaza Farmer’s Market in San Francisco. DJ Lovelee will be spinning Soulful music and Chef-Owner Jay Foster of Farmer Brown Restaurant will make a special appearance. In addition to my palate-pleasing “Citrus Collards with Raisins,” I will be making my newly-created “Cacao-Cafe No Lait Pudding” using Blue Bottle Coffee’s Ethiopian Yirgacheffe Blend.

Let me know what you think about the latter when you make it:

Cacao-Café No Lait Pudding
Preparation Time: 5 minutes
Inactive Preparation Time: 2 hours
Cooking time: 12 minutes

Yield: 4 Servings

Soundtrack: “Brown Paper People” by Lila Downs from Una Sangre – One Blood

1 cup organic coconut milk
1 tablespoon of ground Blue Bottle’s “Ethiopian Yirgacheffe” coffee (or your favorite coffee)
1/4 cup raw agave nectar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon fine sea salt
1 box (3/4 pound) Mori Nu firm silken tofu (this dessert only works with this brand)
2 tablespoons raw cacao nibs

*In a small saucepan over high heat, combine the coconut milk and coffee. Bring to a boil. Reduce the heat to medium-high and boil for 7 minutes, whisking often. Remove from heat and strain through a fine-mesh sieve into a small bowl.

*In a medium saucepan, combine 3 tablespoons of the coffee coconut milk mixture, the agave nectar, vanilla, coca powder, and salt and whisk to incorporate the coca powder. Bring to a boil over high heat, and then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from the heat.

*Pour the mixture into in a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the cacao nibs, and stir well.

*Cover with plastic and refrigerate to set for at least 2 hours before serving.

*Serve chilled.