Chocolate-Cardamom Pudding

Oxmoor House
This rich pudding has several highlights: silky smooth texture thanks to tofu, a bewitching blend of flavors, and a simple serving suggestion.
6 servings


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1 (12.3-ounce) package soft silken tofu (we tested with Mori-Nu)
1/2 (14-ounce) can coconut milk (about 1 cup)
2 tablespoons sugar
1 1/2 teaspoons cardamom pods
2 (4-ounce) bars bittersweet chocolate, melted (we tested with Ghirardelli)


Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels and place on a plate. Place a heavy object on top of paper towels; let stand 20 minutes to extract excess liquid.

Place coconut milk, sugar, and cardamom pods in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cardamom pods.

Combine milk mixture, tofu, and melted chocolate in a food processor. Process 2 to 3 minutes or until mixture is smooth and creamy, stopping once to scrape down sides. Spoon mixture into demitasse cups or pots de crème cups. Cover and chill, if desired.

Created date

October 2003