Serves: 7 | Prep Time: 1 hour | Cook Time: 20 minutes
Mocha Custard with Strawberry & Blueberry Sauce


  • 32 ounces Edensoy Vanilla
  • 1/2 cup water
  • 1/4 cup organic maple syrup, or to taste
  • 3 Tbsp Eden Agar Agar Flakes
  • 1 pinch Eden Sea Salt
  • 1 Tbsp instant grain coffee powder
  • 2 Tbsp Eden Kuzu Root Starch, dissolved in 3 T. cold water
  • 1 cup blueberries, fresh or frozen
  • 1 cup strawberries, fresh or frozen, quartered if fresh
  • 1 Tbsp organic maple syrup, for the sauce


Place the 1/2 cup water and agar flakes in a saucepan and let soak for 10 minutes. Bring to a boil, reduce the flame to low and simmer several minutes until the agar flakes have dissolved. Add the Edensoy, maple syrup, sea salt and grain coffee. Bring to a simmer (do not boil), stirring as necessary, over medium heat. Simmer for 2 to 3 minutes. Add the dissolved kuzu, stirring constantly for about 1 to 2 minutes. Remove from the heat and pour the pudding into a serving dish or individual custard dishes. Allow to partially cool and gel.

Place half of the strawberries and half of the blueberries in a blender and add the remaining 1 tablespoon of maple syrup. Pulse until completely crushed. Pour into a bowl and mix in the remaining strawberries and blueberries. Chill slightly while the custard gels. Spoon the berry mixture over the custard and serve.

Nutritional Information

Per serving - 193 calories, 2 gram fat (9% calories from fat), 4 gram protein, 39 gram carbohydrate, 3 gram fiber, 0 milligram cholesterol, 86 milligram sodium

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