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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!

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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.

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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).

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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).

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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?

Published on December 17, 2008

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  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!

  17. veganrx says

    By the way, from one choco-holic to another, I would definitely recommend trying Uli Mana’s raw chocolate truffle butter or truffles. You can find them on Vegan Essentials or on the Uli Mana’s website. They are a little bit on the expensive side but are so rich that you can only eat a bit at a time (well, that’s a lie).

  18. ChocolateCoveredVegan says

    VegSpinz—Nope, I’ve never tried tapioca flour as a thickener… I’m not even very saavy about cornstarch. Except for agar, I’m pretty naïve about thickeners. But definitely let me know how it works when you try it :o).

    Halie– Thanks for the suggestion; I’ll have to be brave and tackle agar powder sometime soon!

    Andrea– I love the name too! It’s so fun to say.

  19. Jessie says

    What a good idea to make protein pudding with agar. Sounds like a great way for us vegans to get our protein in while eating dessert at the same time. Gotta try this!

  20. Bethany says

    that is really awesome. I will have to try it. I love a good pudding.

    That pic of the peach pudding is killing me. It looks so good.

    can you say filled cupcakes? hell yeah!

  21. Elizabeth Jarrard says

    I usually stick to a Chocolate hemp-protein pudding but I like the chai idea!! Great directions and I love your blog!

  22. Christine says

    Your a freaking genius! I have made agar jellies before (that I cut into little squares because I keep forgetting to buy a jello mold), but never would of thought of using a milk base and pureeing it at the end to make a pudding. I am definitely trying this soon!

  23. Katie says

    A variation that I’ve been eating regularly now is the agar base with cocoa powder and steamed beets. So rich! I make the base with agar powder, and i use about 2 tsp for 2 cups of milk. It ends up being thicker than your photo, but I just add in a little milk if I need to.

    Oh, and the agar jellies are great! I made a licorice fllavored one that was so good.

  24. Monica says

    A new International Foods grocery store just opened up in my parent’s neighborhood, and while visiting them I found a packed of Agar flakes (with about .25 cups) for A DOLLAR. I’m about to make some of this pudding 🙂 I’m way excited.

  25. Melissa says

    I’m making the pumpkin version tonight.
    It will be one serving rather than two. Hee. 😉 I use unsweetened almond milk which is a magical low calorie drink of the gods and thus I can eat a HUGE portion gleefully. I love that. I’m all about huge portions of low cal food! It’s why I love making tofu pudding with lite mori nu. WHOLE box is one portion? You betcha. YUM.

  26. bringer of fascinating latin-based factules says

    the opposite of “e pluribus unum” would be “ex uno plura” 😉


  27. Jos says

    Katie, I tried this agar base for my homemade salad dressing and turned out great! Unfortunately my agar powder has sugar in it…maybe next time I should pick the one without.

    Thanks again btw.

  28. katie says

    hey thanks.. you didn’t mean to but you really helped me today with my chocolate/hazelnut filling to my layer cake today.. oh but i only had the powder agar agar.. still turned out amazing though so thanks so helping me figure out the right amount of the stuff to add to the liquid.. 🙂

  29. tea-bag says

    just wanted to let you know that i’ve tried this recipe many-a-time and fell in love with it all over again this morning. i impulse-bought a can of lite coconut milk (not the soy-milk-like drink made by So Delicious) but the Thai canned kind. anywho, i boiled the can (1 2/3 cups) with 1.5 Tbl agar according to the pkg instructions. then i added a 1/2 tsp of coconut extract & let it set. this shiznit is friggin’ delicious. add avocado/chocolate pudding to create awesome black & white parfaits! tons of healthy fats and TONS of delicious flavors

  30. beccah says

    at an asian supermakret by where i live,they have agar agar in bar form,could this be used instead of agar agar in flake form?couldnt i just grind the bar into a powder?

      • Holly - InspirationBeauty says

        Hi Beccah, and Katie if you’re wondering too!

        I tried out your method using agar in bar form and it worked perfectly!

        Here is the method written on a card inside my bar Agar, just as a guide:

        1. Place 1100ml water in a pan
        2. Add 2 bars (20g) agar-agar to soften
        3. Cook using low heat, stirring constantly until agar-agar is fully dissolved
        4. Add sugar and other flavourings as desired
        5.Continue stirring until mixture becomes homogenous
        6. Pour into dessert pan/mould and chill.

        Hope this helps!

  31. mfg says

    hi katey,

    Sorry to use comments but I didn’t see an email option; I wanted to (a) let you know I was linking to your agar preparation, but I also (b) wanted to know if you could give me any suggestions on incorporating agar into a recipe I am working on. I tried using xanthum and it not only fell flat, but then it souped up and ended up in a bowl. I’m looking to achieve a mousse’ier texture than a pudding/gelatin one. Any chance you could take a look and give me a direction on how to proceed? Also, sorry to put up an outward bound link, but here’s the experiment’s page;

    • Chocolate-Covered Katie says

      I do’t really know much about agar. The only way I know to use it is in the recipe you already saw on my site… I would say that it’s definitely mousse-ier if you blend it after it sets. Before blending, it will be gelatinous, but if you put the whole thing in the blender, it’ll be more creamy. Good luck!!

  32. Susan-jane says

    I, too, have a bar of agar agar which I bought at my local Asian market as it is FAR less expensive than agar powder. I wonder with becca if it can be pulverized and used? I wonder how best to go about that? Has anyone tried? I would like to make pumpkin pudding using it as the thickening agent. Thanks for your ideas and guidance.

    • Holly - InspirationBeauty says

      Hi Susan-Jane, I used the Agar in the bar form and it worked perfectly!
      Here is the method written on a card inside my bar Agar:
      1. Place 1100ml water in a pan
      2. Add 2 bars (20g) agar-agar to soften
      3. Cook using low heat, stirring constantly until agar-agar is fully dissolved
      4. Add sugar and other flavourings as desired
      5.Continue stirring until mixture becomes homogenous
      6. Pour into dessert pan/mould and chill.

      Hope this helps!

  33. Lyn @ FueledBySalad says

    This looks so good! Agar’s really readily available around here, so I’ll probably give this recipe a try some time soon. Normally I get 6-7 hours of sleep, but I run fine on that amount even though I should probably get more; I take intermittent naps throughout the day (between classes, on the way home etc) so my energy’s pretty fine. 😀

  34. TofuChild says

    I attempted to make the almond milk ice cream with an ice cream maker but it was too thin and didn’t work well. Do you think if i added some agar to the mixture it might make it thicker and work?

    • bob says

      The canned coconut milk ice cream recipe I have calls for agar agar. You boil the milk base with the agar agar and sugar, let it cool, put it in the fridge and let it set. Once set, blend it up until smooth, add vanilla, then pour into ice cream maker! I’ve never tried almond milk ice cream with agar agar, but it would probably work. In my experience, unless you are going to eat all the ice cream right away after churning, almond milk isn’t ‘fat-filled’ enough to work well (it turns into a block of ice in the freezer). Gums (xanthan gum and guar gum used together) are also another good option for low-calorie milks like almond milk, but again, they freeze pretty hard! Also, the more sugar you add to a recipe, the ‘softer’ it will freeze.

  35. Laura says

    Does it matter what type of almond milk you use to make this? I tend to use the low calorie unsweetened vanilla that is 40 calories per 8 oz. Would that work? Or does it need more “substance” (i.e. calories) ?

  36. Jenny says

    Just made a nice batch of “chocolate pudding” with this trick… I’ve always enjoyed kanten (agar agar) strands in Japanese seaweed salads but never knew it could act as a thickener, too. Thanks for this Katie! I can’t find kanten powder where I live, so I just used the regular kanten strands that get softened and mixed into wakame salads… They worked well! I mixed my almond milk/kanten mixture with a pinch of stevia, unsweetened cocoa powder, and a bit of chocolate protein powder. The funny thing was that the almond milk and kanten mixture didn’t thicken even after it cooled… but once I blended it, it thickened within seconds! Weird but amazing. 🙂

    Thanks for the tutorial and simple but great recipe!

    (And just so others know – like I said, the kanten/agar agar strands work just as well as the powder, as long as you use the equivalent weight of strands as you would powder!)

  37. Val says

    I just tried this with half the recipe with one banana, and a tablespoon of peanut butter. Wow. It’s so thick it’s like pb banana pastry cream!! yum yum yum

  38. Kristyn says

    I was perusing my local japanese market and found agar agar powder (about 2 tbsp worth) for 2 or 3 bucks!! I have never bought it before because at my little organic market agar flakes were $10. I don’t know if you’ve ever tried this with agar powder…but I’m gonna give it a shot…I’ll let you know how it goes….if you have a Japanese market or even a chinese market, check and see if they have it for cheaper than the health food store. 🙂

  39. heather says

    so if you don’t use all of this what is the best way to store it? I’m assuming in covered container in fridge. thanks

  40. Trina says

    Hey, I just made this and it was kinda gross, but I’m thinking it might be the kind of almond milk I used though. I used blue diamond almond milk and when it was boiling I noticed it smelled weird. It’s a lot like pudding now after I blended it, but it just has this weird taste/smell. What kind of almond milk do you use? Maybe I’ll try the kind you use or try soy milk. Thanks so much!

  41. mamachandra says

    So excited to try this as I’m recently trying to really cut out refined sugars but would LOVE some vegan puddingy goodness. I am really hoping this works, but wondering if I should not have stirred it at all? I used a heaping teaspoon of agar powder (as this is what the interwebs claim is a sub for two TBS of flakes and stirred a bit when simmering so it wouldn’t stick to the bottom of the pot. Now, it’s in the ‘fridge but separated, solids on the bottom, clear with some bits on the top, then bubbles. it’s still super warm so i’m hoping as it cools the magic happens. I used Almond Breeze Original Almond Milk. Will come back to let you know what becomes of my attempt!

  42. sam says

    would this work with agar powder? and is knox flavorless gelatin the same thing just not vegan? if i made it with this instead would it work? thanks so much katie your amazing!

  43. Richelle says

    I tried this with Silk almond milk but it does not seem to be setting… I followed all of the directions. Do you know what I could have done wrong?

    • bob says

      I’ve had agar agar mixture not ‘set’ in the fridge before. I believe it was because I kept poking them to see if they’d set yet. Once you poke them, they don’t set up again, but if you blend it, it will still be okay (to my knowledge).

  44. Sue says

    If you use powder, apparently it’s 1tsp compared to 1tbs of flakes. I’ve used some agar just with some mashed up cooked pears, they were warm so I stirred in about a tsp of agar flakes (to one cup pears), then mashed and put back in the microwave for 30 seconds. Then stirred & put in fridge and voila! Chunky pear jelly (which is what we call jello in Australia, and your jelly is our jam) 😀

  45. Julia Smith says

    Yayyy I’m so excited to try this! Do you think it would work to make a S’mores one with maybe like 3 tbsp chocolate chips 3 1/2 tbsp marshmallow fluff, and then sprinkle some grahm crackers on top! Yay! I am also DEFINETLY making Vegan Whipped Cream and putting it over some Single-Serving Banana Pancakes for breakfast! 😉 Tommorow is my birthday, so I decided to try a lot of your recipies haha! I also made the Ultimate Fudge Pie today! Wooooh! THANK YOU KATIE!!! 😀

  46. Julia Smith says

    Yayyy I’m so excited to try this! Do you think it would work to make a S’mores one with maybe like 3 tbsp chocolate chips 3 1/2 tbsp marshmallow fluff, and then sprinkle some grahm crackers on top! Yay! I am also DEFINETLY making Vegan Whipped Cream and putting it over some Single-Serving Banana Pancakes for breakfast! 😉 Tommorow is my birthday, so I decided to try a lot of your recipies haha! I also made the Ultimate Fudge Pie today! Wooooh! THANK YOU KATIE! 😀

  47. NinaJ says

    Wow! I love Onion Jam. I caramelized some onions in coconut oil, then I blended the pudding base an added the onions afterward (I like the chunky-ness of the onions). Good as a topping for anything savory.. I love your site.. Your brilliant!!!

  48. Susanne Arena says

    Your Agar agar pud amazing ( just used cocoa powder – tiny bit of sugar) used agar agar powder instead of flakes. Took your advice and bought it from local Asian deli. Had no idea it was packed with fibre and only 3 WW pro points per serve. Beaut

  49. Carrie says

    Ever since I discovered how cheap, easy, versatile, and healthy agar pudding is, I’ve been eating it nonstop. I’ve made 7 or 8 generous servings of pudding, and I haven’t even used up the first packet of agar powder I bought for $1.59 at the Chinese grocery store. This is easily the best food discovery I’ve made in months!

    I like making my pudding with coconut milk, peanut butter, frozen banana (using frozen instead of fresh banana helps it whip up into a more mousse-like consistency) and lots of cocoa powder. I also used some caramel syrup, sea salt, and a splash of espresso to make butterscotch pudding. I’m going to break the no-citrus rule and try making coconut-lime curd and lemon curd with it, too!

  50. Carrie says

    Forgot to add – I also made banoffee-flavoured agar pudding with coffee, banana, and caramel syrup. Delicious.

    I was wondering, though – is there any thickener that doesn’t require cooking to set, so you can add it to the whipped agar and have it set into a proper mousse?

  51. Cindy says

    Hi Katie,
    You are amazing! Love your recipes! So do you think you can duplicate vanilla cream power crunch protein bars? They are my favorite, but I know you can make them healthier!

  52. Neeley says

    Absolutely love this recipe with pumpkin. My agar base froze a bit in the fridge, not a problem though. It created a wonderful ice cream. So good ! Thank you for sharing this recipe !

  53. Fiona says

    Hi. I’ve been making this for a few weeks and love it! One question though, I make a big batch cause it’s quite an effort to make it but after a few days in the fridge it seems to disintegrate and become quite watery. Any ideas on how to keep it creamy? Thanks.

  54. Maggie says

    Hi Katie! Have you tried using agar agar to make ice cream?? I have been trying different vegan ice cream recipes and thought this may improve. Texture. Thoughts??

  55. Yoli says

    Hello, I have tried making whipped cream from Raw Milk (tasted too milky for me) Tried the coconut thick part of the can and had no success. I would like to try this but I only have agar powder. Do you know the measurement for the powder?

    Thanks so much,


  56. Cc says

    Maybe my tastebuds are super sensitive but the flavor of the seaweed is way too strong for a dessert. I used the Eden flakes with coconut milk base. I tried many different things in my magic bullet to irradicate the seaweed flavor. Nothing seemed to work. All I can say is make a small amount first to see if you like it. I threw out my big lump o agar into compost.

    • Cc says

      I wanted to add that I have had good lunch with kudzu as a thickener for desserts since it doesn’t have much flavor.

    • Unofficial CCK Helper says

      It sounds like you got a bad package of agar. Agar has NO flavor at all. I would advise bringing it back to the store to get your money back.

  57. Whit says

    Hi Katie! I would like to report back to you in that I tried this recipe with unflavoured protein powder, vanilla extract, almond extract, and a little honey. Wowza was it ever good! you could not tell there was any protein powder in it.

    I used it on top of my chocolate pancake and it was like eating dessert! I will definitely be making this base repeatedly!

    Also, I was wondering if you have ever tried to make a cheesecake using this base recipe as the cheesecake base? do you think it would work?!


  58. Kathleen Walsh RN says

    I tried the recipe for pudding and what I have is a thin mess. I followed the directions completely and the mixture never ‘gelled.’ Seems like a waste of time and supplies; Agar Agar is not cheap, nor is my time. When I saw that the effort was ‘failing’ I added some Xantham Gum and some pecan meal and 1 tsp of Energ-Egg Replacer, to no avail. It sits in the refrigerator now, almost an hour later and is still ‘thin’ soup. I used Almond milk as you suggest..and all I have is wasted time and a mess. Suggestions? Thanks

    • Kathleen Walsh RN says

      Well, my report of failure was too soon. It is fine, now…it just took time. Though I am glad that I added the Xanthum gum and the Energ-Egg Replacer. I am not a pudding person, but my husband is and I wanted to do something special for my favorite Vegan, for our anniversary. I added more organic brown sugar and more chocolate chips as the basic pudding was not sweet enough for The Pudding Expert. Next time, I will try coconut milk mixed with the chocolate Almond the Almond is very thin. Kudzu is a good idea, too..and I could add some protein powder. All is well, though…I ‘whipped’ it quite a bit to get the bits of Agar to soften all the way. A start: now I’d like to try a butterscotch pie filling version of the pudding method. I don’t like Veganism..but I’m caught; so since my husband is very strict, I am tapping into creative ideas as much as possible. Thanks for this wonderful site!

  59. Arianna says

    Amazing recipe!! I wonder if I can put in the microwave my pudding after blending it, just to eat it warm! Will the consistency be still creamy?
    Ari 🙂

  60. VOLFF says

    merveilleuse recette mais je ne maitrise pas très bien la langue de Shakespeare!!!, c’est bien dommage de ne pas avoir une traduction en français.

  61. Marianna says

    Hi could I make a pudding if I didn’t use any milk. For my gut I want to avoid denatured milk which happens to milk when its seated because it changes the shape of the proteins.

    My question is can i still make a pudding if I flavor the agar with using carrots juice or flavored water such as cold tea instead of coconut milk?

    I was thinking that it might not work because the fat content in the milk might be important for helping the pudding consistency. So I want to ask this question.

    Also if I am correct about the above requirement, then could I use carrot juice or tea if I prior to adding it to agar agar, I dissolved some butter in it to make it “thicker” such as coconut oil or regular butter?



  62. Bill Graves says

    I have worked with agar for over 30 years in microbiology. For your citrus problem or any highly acidic juice. make up the recipe but leave out about 3/4 cup of water or non acidic liquid. Make the recipe and then add agar to liquid, boil it and add at the end of the recipe as it cools. Under some slightly acid conditions the acid hydrolysis the agar or breaks it down with heat. should solve the citrus problem.

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