Deb Shinn's Famous Chocolate Sea Moss Pudding

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 Irish sea moss (use bleached white sea moss for best results)
  • 1 qt whole milk
  • 1 1/2 oz baking chocolate
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt (optional)


  1. Rinse the sea moss well and remove any creatures that may have hitched a ride back to your kitchen!
  2. Boil water in the base of a double boiler, then cook sea moss in milk for 20 minutes in teh top (from the time the water is boiling).
  3. In a separate plan, melt the chocolate.
  4. Strain the sea moss/milk mixture when done, squeezing out all of the jelly from the seaweed. 
  5. Add the sugar, melted chocolate, vanilla, and salt to the jelly concentrate.  Stir well with an eggbeater or whisk.
  6. Pour pudding mixture into individual ramekins or cups.
  7. Let cups rest in refrigerator for several hours then serve (preferably with whipped cream)!