Macrobiotic - Japanese-style Double Milk Pudding

Macrobiotic - Japanese-style Double Milk Pudding

A summertime dessert that's also good for you!! The texture is so smooth that you won't believe it's made from kanten.


Coconut milk
200 ml
Powdered kanten
3 g
1 tablespoon
Unprocessed soy milk
200 ml
Brown sugar
as needed
a small amount
Granulated sugar
a small amount
as needed


1. Add the powdered kanten into the coconut milk and heat. Boil for 2 minutes to dissolve the kanten thoroughly.
2. Add sugar and soy milk to the mixture from Step 1. Mix well.
3. Let the mixture cool down slightly. Pour into any mold you like and chill in the fridge.
4. Make the kuromitsu sauce. Add brown sugar, a small amount of water and granulated sugar to a small pan. Simmer and reduce until thick.
5. Serve the pudding with homemade kuromitsu sauce and kinako. Done!!

Story Behind this Recipe

I was wondering what sort of dessert I'd end up with if I mixed the umami-rich taste of soy milk and the tropical flavor of coconut milk . Well, I just wanted to have the best of both worlds. It's much better with kuromitsu sauce and kinako!!