Carrageen milk and cinnamon dessert recipe

For more information about Carrageen moss click here

A very nutritious and easy to digest dish and extremely easy to prepare.

What you need:

Carrageen moss (14g)

Milk (1 pint)

Cinnamon (very generous sprinkling or to taste)

Pepper (pinch)

Honey (1 tbsp or to taste)

What you do:


  • Prepare the carrageen moss by soaking in cold water for half an hour and then cleaning thoroughly under running water.


  • Place in pot with milk, honey, cinnamon and pepper


  • Bring to the boil and simmer for 5 minutes


I prefer to leave the Carrageen in the mixture and eat it to obtain the full nutritional benefit but alternatively you can strain the liquid. If you intend to strain then more milk should be used as the seaweed is a potent thickener. Try 2 pints of milk. Vary the amount of milk according to desired viscosity.

Furthermore you can replace cinnamon with e.g. nutmeg, ginger , lemon rind (when straining) or use a combination.

I, along with one of my aunties who popped round at right time, found this delicious and filling, not too rich or sweet and with the added piece of mind that it is hugely beneficial to my health.

3 comments:

  1. This looks and sounds interesting to me. I doubt if they the carrageen moss fresh at my local grocer though.

    I learned to appreciate seaweeds while living in Japan. Eating them on a regular basis seems to strengthen my hair and finger nails, plus it just tastes good.

    I believe that carrageen is used as a thickener in things like Ice cream an other milk products. But, I may be mistaken.

    ReplyDelete
  2. Thanks for comment M.
    They are bleached and dried in the sun upon picking from the rock so fresh (i.e. not dried) is unusual. The shelf life is prolonged though and I have seen it advertised online.

    It's interesting about the effects you talk about it having on your hair etc. I wonder if this is specific to particular types of seaweed.

    Your absolutely right about it being used as a thickener. It is very good at this and is often used to make ice cream, jellies and thicken soups, gravy. I read it was also used in toothpaste production because of this. I found its thickening property out when I mistakenly used too little milk not thinking too much of it and the liquid became very viscous but I preferred it and this recipe is result of it.

    ReplyDelete