Black Sesame Pudding

Black Sesame Pudding


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This scrumptious Asian dessert is low-fat, vegan, and gluten-free. While black sesame seeds are naturally sweet and have a deliciously unique flavor, they are also very healthy, being an excellent source of calcium, iron, magnesium, protein, and essential fatty acids, helping to keep your skin and hair soft.

In Thailand and other parts of Southeast-Asia, puddings like this one are often referred to as “dessert soups” or “gruel,” as they are much thinner in texture than a Western-style pudding. However, you can make yours thicker, if you prefer, by adding more arrowroot powder or cornstarch (dissolved in water). Although a traditional Chinese dessert, the addition of coconut milk and peanuts is evidence of a bit of Thai influence.


  • 3 cups water
  • 1/4 teaspoon salt
  • 1/2 cup black sesame seeds
  • 1/2 cup unsalted dry roasted peanuts, or substitute almonds, cashews, or other nuts
  • 1/2 cup brown sugar, or more according to taste
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut cream or coconut milk
  • 1 1/2 tablespoons arrowroot powder (or cornstarch) dissolved in 3 tablespoons water
  • Garnish: dry shredded coconut, and/or ground peanuts
  • Optional: coconut milk

Steps to Make It

  • Gather the ingredients.
Ingredients for black sesame pudding
  • Heat the water with the salt in a pot over medium-high heat.
Boil water
  • While water is heating, use a coffee grinder to grind the sesame seeds well, about 1 minute. The ground seeds should become a little oily and almost look like a paste when you’re done grinding. (To clean out the coffee grinder, simply wipe with a dry cloth.)
Grind seeds
  • Add the ground sesame seeds to the hot salted water and stir, mixing the seeds well into the water.
Add sesame seeds to water
  • Using the same grinder, grind up the nuts to a fine consistency. Add to the pot and stir.
Grind up the nuts
  • Bring the sesame-nut water to a boil, then reduce to medium heat. Simmer the mixture for 5 to 8 minutes.
Bring the water to a boil
  • At this point, the pudding can be strained (as they do in Asia) to get rid of the little bits of nut and sesame. However, you may omit this step if you prefer the bit of gritty texture (and wish to keep the added fiber). If you do choose to strain the dessert, pour the strained sesame-nut water back into the pot and discard the grounds.
Strain seeds
  • With the pudding placed over medium to low heat, add the sugar, vanilla, coconut cream, and the arrowroot powder-water mixture. Stir continuously. The dessert should thicken within a minute or two.
  • Taste for sweetness, adding a little more brown sugar if needed.
Taste for sweetness
  • To serve, pour into dessert cups or bowls while still warm and sprinkle with a little dry shredded coconut and/or some ground peanuts. An extra swirl of coconut milk can also be added.
Pour into dessert cups
  • Enjoy!


This dessert is normally served warm, but it is also very good eaten cold on a hot summer day. To store, keep the pudding in a covered container in the refrigerator for up to 1 week. Reheat before serving.

  • Total:15 mins
  • Prep:5 mins
  • Cook:10 mins
  • Yield:4 servings
Nutritional Guidelines (per serving)

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