This rich pudding has several highlights: silky smooth texture thanks to tofu, a bewitching blend of flavors, and a simple serving suggestion.
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)
How to Make It
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.