Get two new free healthy recipes each week. Sign Up

Out of One, Many

Or, for those of you speak Latin, “The Opposite of E Pluribus Unum.”

Today’s recipe is super-exciting because it’s flexible, so it yields itself to over a million variations. You get to be creative: Vegan Whipped Cream? Banana pudding? Pumpkin pudding? Chocolate-mocha-fudge? You can make all these and more from this one basic recipe! Working with agar agar can be troublesome because certain ingredients (such as citrus fruits) may inhibit the gelling process. So you’re never sure if the final product’ll turn out right. Now I don’t know about you, but I don’t like to make recipes on a prayer; if I’m making something, I want to KNOW it’s going to turn out well and that my time won’t have been wasted.

But agar is such a useful ingredient when it does work, so I didn’t want to give up on it completely. Therefore, I experimented until I figured out a way to have my agar and eat it too– no risk involved! I’ve tweaked the recipe so it’ll work with just about any add-ins, even those pesky citrus fruits. Plus, you can make up a big batch of the “base” ahead of time and then portion it out to make different-flavored puddings all at once!

“Working with Agar” Tutorial


Basic Agar Pudding

(makes about 2 cups, or two large servings)

  • 2 and 2/3 cups milk of choice (640g) (I like almond milk)
  • 2 tablespoons agar flakes (5 to 6 g)

Follow the directions shown under the photos below. Then refer to the “add in ideas” section to make puddings, mousses, sauces, and more!

NYC2010 753

Step One: Measure the agar and milk into a pot. Before turning on the heat, let the two sit for 5 minutes to help the gelling process.

NYC2010 761

Step Two: Slowly bring to a boil. After it starts to boil, lower to a simmer until the agar flakes pretty much dissolve, about 5-8 minutes. (They won’t dissolve completely. It should look something like the above photo.)

Step Three: Turn off heat and leave for a few minutes (5ish) to cool, then put in the fridge (covered or not).

NYC2010 782

Step Four: When it’s cooled and gelled, the fun part begins.

Now you get to make pudding, or my favorite Vegan Whipped Cream.

Be creative! And, as I said before, nothing’s stopping you from making extra, dividing the recipe, and adding different mix-ins to each serving! Put your mix-ins into the pot, and use your hand blender to blend it all together (or, transfer the mixture to a blender or food processor. Lately, I’ve been loving my Magic Bullet).

NYC2010 784

Below are some add-in ideas I’ve brainstormed (not all of which I’ve tried)… maybe after you experiment, you can come back and leave me comments telling me what YOU did with the basic mix. I’d love to know! (Seriously.)
Add-In Ideas:
(I’ve tried 1, 3, 5, and 6, with great results)

  • Add pureed pumpkin, winter squash, or sweet potato, and add some cinnamon or pumpkin pie spice.
  • Add pureed fruit, or even a jar of baby food or applesauce!
  • Decrease the amount of milk, and add some coffee, for a coffee-flavored pudding.
  • Use a flavored beverage as your milk, such as Silk Coffee, Silk Eggnog or Chai Latte.
  • Mix in some protein powder.
  • Add veggies to make a thick, creamy soup.
  • Use coconut milk as the non-dairy milk, and add coconut shavings (and maybe even chocolate chips!).
  • Mix in some nut butter, and jelly, fruit, or chocolate chips(!) for PB&J, PB-Banana, or Chocolate-Peanut-Butter-Cup Pudding.

Anyone have other flavor ideas?

No ratings yet.

Rate this recipe

Published on December 17, 2008

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. magpie says

    I am so excited to try one of these agar agar recipes!!! I have to go grocery shopping soon so HOPEFULLY I will try one before the end of the week. Happy Monday!

  2. *Andrea* says

    that looks amazing!! i’ve never tried agar agar. cute name though 😉 but i am a huge fan of smoothies/ puddings so i need to try this! coconut creme sounds deeelish

  3. ConsiderEatz! says

    Wonderful little tutorial! I’ve only used it a handful of times, for this reason exactly! So oodles of thanks to ya! Puddin looks delish per usual girl!

  4. talieworld says

    I’m definitely going to try some of these out. Especially since my usual soy pudding has been hard to find these days!

  5. Ricki says

    I’m so glad you’re touting the joys of agar–I think so many people are scared of it! Next, I have to get me a Magic Bullet. . . 🙂

  6. Meg says

    I sure hope I get an immersion blender for Christmas so I can make all these yummy puddings.

    Definitely, let’s get together after the Holidays!

  7. aTxVegn says

    Now you are not only the Cupcake Queen, but the Pudding Queen too! I have not enjoyed agar agar pie fillings in the past, but the blending idea certainly seems like it would make it more pudding like and therefore much more palatable. The tutorial was great and all the flavor ideas are wonderful.

  8. Joanna says

    this is soo cool!!! i got the agar flakes exactly where you said they’d be in the asian section.

    i will definitely try this pudding. it looks so easy.

  9. Ruby Red Vegan says

    Your little agar formula is so simple and convenient! I like your idea for using flavored soymilk — Chocolate Peppermint Vitasoy is my current addiction, and it would probably make quite a pleasing pudding! Guess we’ll have to crown you as “agar queen” in addition to the many other tiaras and crowns you hold.

  10. River says

    The Coconut-Cream Pudding!! I choose the Coconut-Cream Pudding!! I need an intervention for this coconut addiction.

    OK, that’s it! I’m making the pudding tomorrow. No more laziness! Plus, I slowed down on the eating a little bit today, so food is starting to look good again… already! 🙂

  11. ChickPea says

    Thanks for posting this! I’ve already tried your pumpkin pudding recipe and loved it–can’t wait to get creative:)

  12. VegSpinz says

    Have you ever tried tapioca flour as a thickener? The recipe I found in Vegan With a Vengeance calls for it- I haven’t tried it yet- will let you know if I like it… I’m looking for a good pudding recipe right now. You read my mind!

  13. Halie says

    Wonderful! Though it might be important to add that if a person were to use agar powder, it’d be better to use a little less – maybe 2 heaping teaspoons? I’ll try it and get back to you.

    Thank you again for the wonderful recipe!

  14. Animal-Friendly says

    Ooooooooooh- that looks awesome! I’d say that with some fruit blended in it could pass as a suitable breakfast…hm….

  15. veganrx says

    You’ve got me excited about agar agar again! I’ve had the same pouch forever, having failed at a strawberry, blueberry, and banana jello mold. I’ll have to give these recipes a shot!

  16. Lily Girl says

    I’ve had agar hanging around forever. I really need to be using it, thanks for the reminder and and the inspiration!

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes