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Sweet Black Sesame Soup

Sweet Black Sesame Soup

Author: Thomas
Silky smooth black sesame soup that is perfectly sweet and nutty with a subtle coconut flavor. This sweet soup makes a delicious snack or dessert! Vegan + GF!
4.67 from 3 votes
Prep Time 25 mins
Course Dessert
Cuisine Asian
Servings 3


  • ½ cup black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 cup water
  • 1 cup full-fat coconut milk
  • 3 tablespoon sugar*
  • teaspoon salt
  • 2 tablespoon glutinous rice flour diluted in 3 tablespoon water


  • Place the black and white sesame seeds in a large skillet. Heat over medium heat and toast until the white sesame seeds turn golden brown. Stir regularly to make sure all the seeds are evenly toasted. This step should take around 5 minutes. Once the white sesame seeds are golden brown, immediately transfer to a blender. You don't want to let the seeds inside the skillet or they might burn.
  • Let the seeds cool for about 5 minutes. Pour 1 cup of water in the blender and blend on high-speed for about 1 minute. Strain the black sesame mixture through a fine sieve and keep the black sesame juice. Discard the sesame pulp, or use in baked goods.
  • Transfer the black sesame juice to a saucepan. Add the full-fat coconut milk, sugar, and salt. Heat over medium heat for about 5 minutes. Add the dissolved glutinous rice flour and heat for another 2 minutes, whisking constantly until it starts to boil and thickens.
  • Divide into serving bowls and serve warm! Sweet sesame soup will keep for up to 3 days in the refrigerator, reheat gently over medium heat before eating.


*Use coconut sugar or maple syrup to keep this soup refined sugar-free. It might slightly change the flavor though.
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