Cacao-Café No Lait Pudding

Cacao-Café No Lait Pudding

  • | Posted: May 15, 2008 at 12:00 AM
Photo by Sara Remington.
Cacao-Café No Lait Pudding
Cacao-Café No Lait Pudding

Cacao-Café No Lait Pudding

<h1>Cacao-Café No Lait Pudding</h1>

Cacao-Café No Lait Pudding

Yield: 4 Servings

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

Growing up, I used to love chocolate pudding. Since Bill Cosby convinced my mom that dangling a pudding pop in front of me would be an incentive to eat all my vegetables, I would even hold my nose and wolf down plates of overcooked green peas just to have some rich, creamy Jell-O Chocolate Pudding for dessert.

These days, I eat chocolate pudding before dinner just to spite my mom. But I stay away from milk, which is found in most commercial puddings, since I'm lactose intolerant like the majority of African Americans. Don't get me wrong, I love velvety ice creams, egg filled pastries, and hard, aged cheeses. But I loathe the phlegm and flatulence that quickly follow when I consume dairy products.

So I've created a non-dairy, grown-and-sexy chocolate pudding that I can eat with no side effects. I normally avoid using tofu in desserts, but here I make an exception. Unless I tell people that this pudding doesn't have milk, they never know. If possible, use fair trade coffee, cocoa powder, and cacao nibs.

Recipe Card

Memphis native Bryant Terry is an eco chef, author and food justice activist based in Oakland, Calif. His second book will be published by Da Capo/Perseus in 2009.

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  • Comments

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But I loathe the phlegm and flatulence that quickly follow when I consume dairy products. free online games

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Cacao-Café No Lait Pudding

  • Recipe
  • Ingredients

· 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, cocoa 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.

1 cup organic coconut milk

1 tablespoon of your favorite ground 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 fair trade raw cacao nibs