Black Barley Forbidden Pudding with Mango
Author: Chef Brad
  • 2 cup black barley with 5-6 cups of water (pressure cook 18 minutes)
  • ½ cup vanilla beans (chopped fine)
  • Pinch of sea salt
  • ½ cup Xagave
  • 1 cup coconut milk
  • ¾ cup fresh mango (cubed for garnish)
  1. After cooking the grain, drain off excess water (Reserve the water. It will be purple in color.)
  2. Measure out 3 and ¼ cup barley and add salt and chopped vanilla beans.
  3. Add the coconut milk.
  4. Let it come to a boil again, add Xagave, then lower the heat and simmer until the whole mixture comes together as a thick, creamy mass. It will thicken a bit more upon cooling.
  5. Chill the pudding, top with mango and serve. (Traditionally it is topped with coconut cream or thick coconut milk and toasted sesame seeds).
Recipe by Chef Brad America's Grain Guy at