Irish Moss Blueberry Pudding

1 cup (10 grams) dried Irish Moss

½ gallon milk or coconut milk

6 TBSP sugar or 4 TBSP maple syrup

Splash of Vanilla

 1. Re-hydrate the moss in a bowl of cold water for 10-15 minutes until it is soft and pliable. Massage it with your hands to remove any periwinkle shells or krill trapped in the fronds, and pour the water off. 

 2. Combine the milk and seaweed in a large pot, and bring to a simmer over medium heat. Adding a few TBSP of cold water to the bottom of the pot before adding the milk helps to prevent sticking.

 3. Simmer for 15-20 minutes over medium heat, stirring regularly.

 4. Strain the mixture through a large strainer or colander lined with cheesecloth, and return the thickened milk to the pot.

5. Add remaining ingredients and stir over medium heat with a whisk until uniform (3-5 min). Taste the mix and add more chocolate or sugar if necessary.

 6.  Pour into a bowl or jello/cake mold, and chill until set. It will cool much faster if poured into individual containers, rather than one large bowl.  Put the pudding in the fridge or freezer to speed the process, or pre-chill the empty containers.


 - Chocolate Pudding- Substitute ¾ cup Baking Chocolate, ½ cup Cocoa and 1-3 TBSP Whiskey or Rum instead of blueberries.

 -Blend the chilled pudding for a softer more “mousse” like consistency.

 -Freeze the finished pudding for a frozen-yogurt like dessert.

 -Brew some of the milk into coffee before boiling with the moss, or add a couple TBSP of instant coffee when adding the cocoa and sugar. 

 -Replace part or all of the milk with half and half or heavy cream.