Raw strawberry and Irish moss pudding

The texture of this pudding comes from an ingredient that is still little known in the kitchen: Irish moss, a red seaweed which, once soaked and then blended with water, turns into a gel. Mixed with strawberries, the flesh of a young coconut and a dash of lemon, it gives a dessert cream that holds on the spoon, with no milk or gelatine. The gel is prepared in advance, the pudding itself in a few minutes. A fresh, light dessert to round off a summer meal.

Ingredients

For the pudding

• 250 g strawberries, cut into pieces
• 120 ml Irish moss gel (see below)
• 40 g young coconut flesh
• 3 tablespoons runny honey
• 2 tablespoons lemon juice
• 4 drops of stevia
• 1 tablespoon melted coconut oil

For the Irish moss gel

• 60 g dried Irish moss
• 180 ml filtered and hydrogenated water

Method

The Irish moss gel

1. Rinse the Irish moss in cold water, several times, until the rinsing water stays clear.
2. Leave it to soak in cold water for 6 to 12 hours.
3. Drain it without rinsing it again, then chop it roughly.
4. Blend it with the 180 ml of water until the mixture warms slightly from the blades and looks like a gel.
5. Use it straight away or keep it for 6 to 7 days in the fridge.

The pudding

1. Blend all the pudding ingredients, except the coconut oil, until you get a smooth cream.
2. Add the melted coconut oil and blend for a few more seconds to incorporate it well.
3. Divide between small glasses and place in the fridge for at least 4 hours before serving.

Tip

Irish moss gel keeps for about a week in the fridge: make a double batch and use the rest in a smoothie or another raw dessert cream. No whole Irish moss to hand? The powdered version spares you the overnight soaking: mix it into the water following the directions on the packet. Always add the coconut oil last, to a mixture at room temperature, otherwise it sets into little grains.

FAQ: your questions about the raw strawberry pudding