food

Camille's Hojicha Pudding

April 21, 2025 by CAP Crew

We’ve long been inspired by our friend and chef Camille Becerra's cooking. Her new cookbook Bright Cooking — and Substack of the same name — have quickly become go-to resources in our kitchen. Fueled by deep creativity and a profound love for nourishing food, her dishes always taste good, while also making us feel good. Fortunately, Camille is inspired by our organic pantry staples — and her latest inspiration is our organic Japanese Hojicha. The recipe she created for us marries our Hojicha with CAP coconut butter and milk, transforming just a few ingredients into a silky, delicate pudding that’s both simple and elegant. Explore Hojicha beyond the cup.

HOJICHA PUDDING

By Camille Becerra

1/2 cup filtered water

1/2 cup alternative or regular milk

1 tablespoon non gmo cornstarch, or *other starches like arrowroot

1 teaspoons CAP hojicha

1 tablespoon maple syrup or honey

1-2 pinches of CAP Pink Mountain Salt

1 tablespoon CAP Coconut Butter

*Starches have different setting textures, if you wish to set your pudding and serve it cold your best bet will be cornstarch. For a more flavor and superior texture when eating warm use arrowroot. Other options include tapioca, potato and rice starches, keeping the measurements the same.

In a small pot combine water, milk, starch of choice, hojicha, sweetener of choice, and salt.

Over low heat bring up to a simmer stirring occasionally with a bamboo chasen whisk or a small metal whisk. After it begins to steam and you see it bubble whisk continuously for one minute.

Remove from heat and stir in the coconut butter until completely dissolved. I Iike to prep out the coconut butter and keep it nearby so I don't forget it.

Pour the pudding into two ceramic shallow bowls. Serve immediately or chill for at least an hour.

Optional, top with toasted sesame, a dusting of cinnamon.

Enjoy warmed or chilled.