Cacao-Café No Lait Pudding | CUESA

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Cacao-Café No Lait Pudding


Bryant Terry, Co-Author, Grub: Ideas for an Urban Organic Kitchen.

Serves 4


1 cup organic coconut milk
1 tablespoon of ground Blue Bottle’s “Ethiopian Yirgacheffe” coffee
¼ cup raw agave nectar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
⅛ teaspoon fine sea salt
1 box (¾ pound) Mori Nu firm silken tofu (this dessert only works with this brand)
2 tablespoons raw cacao nibs


  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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »