Cacao-Café No Lait Pudding
from Bryant Terry, Co-Author of Grub: Ideas for an Urban Organic KitchenServes 4
INGREDIENTS:
1 cup organic coconut milk
1 tablespoon of ground Blue Bottle’s “Ethiopian Yirgacheffe” 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
PREPARATION:
1. 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.
2. In a medium saucepan, combine 3 tablespoons of the coffee-coconut milk mixture, the agave nectar, vanilla, cocoa powder, and salt and whisk to incorporate the cocoa 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.
3. 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.
4. Cover with plastic and refrigerate to set for at least 2 hours before serving. Serve chilled.