This recipe comes to us via our intern Dana Colihan and was a great addition to our Marine Ecology programming! Students were welcomed into the Hurricane Island kitchen by our chef Eric Howton and got to whip up their own seaweed treat. Sea moss has a gelatinous texture that can add additional nutrients to a favorite dessert! Sea Moss is almost tasteless and can get kiddo’s and picky eaters alike to consume some extra protein, iodine, potassium, vitamins C & B, amino acids, iron, magnesium and more!
- Handful of white sea moss/Irish moss (rinsed well, remove any biofouling/creatures)
- 1 qt whole milk
- 1 1/2 oz baking chocholate
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/4 tsp. salt (optional)
- Rinse the sea moss really well and remove any creatures that may have hitched a ride back to your kitchen!
- Boil water in the base of a double boiler and then add milk.
- Melt chocolate separately while waiting for milk to heat to boiling.
- Once milk is at the boiling point, add sugar, melted chocolate, vanilla, and salt and stir well with an eggbeater or whisk.
- Remove from heat when fully combined and all sugar is dissolved.
- Pour pudding mixture into individual ramekins or cups and cover with plastic wrap.
- Let cups rest in refrigerator for several hours then serve (preferably with whipped cream)!