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Mocha Custard with Strawberry & Blueberry Sauce

Serves 7 | Prep Time 1 hour | Cook Time 20 minutes

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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, 2g fat (9% calories from fat), 4g protein, 39g carbohydrate, 3g fiber, 0mg cholesterol, 86mg sodium

Related Recipes

American, Condiments, Dessert & Pastry, Edensoy, Good/High Fiber, Japanese Food, Low Fat, Low Sodium, Macrobiotic, Sea Vegetables, Vegan

©2016 Eden Foods, Inc.