Carrageen Moss Pudding

by Mollie Doyle

Look for Carrageen moss on squibnocket and Lobsterville beaches.


  • 1 generous handful of fresh Carrageen moss gathered fresh from the ocean or washed up on the beach from a recent tide OR 1⁄2 cup dried Carrageen Moss
  • 3 3⁄4 cups milk
  • 2–3 tablespoons sugar (2 for a more savory breakfast pudding and 3 for more dessert-like dinner pudding)
  • 1 teaspoon lemon zest (optional)
  • 2 eggs, separated
  • 1 teaspoon vanilla

If you are using dried moss, soak it in 1 cup of warm water for 10 minutes. If you are using fresh moss, thoroughly wash the fresh Carrageen in tepid to warm water, being sure to rinse all sand and salt water off.

Make the pudding:
Place the milk and moss in a heavy saucepan. Simmer for 20 minutes, ensuring that the mixture does not boil over. Pour through a strainer into a mixing bowl. The Carrageen will be swollen and jellylike. Press and rub the jelly through the strainer into the mixing bowl. Add the sugar, beaten egg yolks, vanilla, and lemon zest (if you’d like). Mix thoroughly.

Whisk the egg whites until stiff and fold in. Pour the mixture into a serving bowl or individual ramekins and chill.

Note: I like to serve this with fresh berries, but in Ireland I’ve had it served with a gooseberry compote for breakfast and a caramel sauce for dinner.

4 to 6 servings