This vibrant Ube Chia Seed Pudding is a colorful and refreshing dessert or snack, perfect for when you’re craving something both healthy and indulgent. Made with creamy coconut milk, chia seeds, and the unique flavor of ube, it’s topped with an array of tropical fruits that add a beautiful contrast in both flavor and texture.

What is Ube?

Ube, also known as purple yam, is a popular ingredient in many Filipino desserts. It’s known for its naturally sweet, nutty flavor and striking purple color. In this chia seed pudding, ube brings a subtle sweetness and richness that pairs beautifully with the tropical toppings.

Ingredients You’ll Need

For the Ube Chia Seed Pudding:

1 cup coconut milk – You can use any type of coconut milk depending on your preference. Full-fat coconut milk will give a creamier texture, while light coconut milk will be lighter.
⅓ cup chia seeds – These tiny seeds absorb the liquid and create a pudding-like texture.
1-2 tbsp maple syrup – Adjust to taste based on how sweet you want your pudding.
1 tsp ube extract or essence – Provides the classic ube flavor and boosts the purple color.
3 tbsp cooked ube purée – This adds richness and authentic ube flavor.

Toppings:

Star fruit, thinly sliced – Adds a bright, juicy crunch.
Passionfruit pulp – Tangy and tropical, it contrasts beautifully with the creamy pudding.
Kiwi berries, whole or sliced – Sweet and tart, perfect for adding more visual appeal.
Dragon fruit balls – Scoop them with a melon baller for a fun, exotic touch.
Blueberries – Add a burst of sweetness and color.
Mint leaves – Garnish with fresh mint for an aromatic finish.

Step-by-Step Instructions

Making and Serving the Pudding:

Combine ingredients: In a medium bowl, mix together the coconut milk, chia seeds, maple syrup, ube extract, and cooked ube purée. Stir until well combined, ensuring the chia seeds are evenly distributed. Tip: For a smoother consistency, whisk the mixture after 5-10 minutes to break up any clumps of chia seeds before chilling.
Chill the pudding: Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight. This allows the chia seeds to absorb the coconut milk and thicken into a pudding-like texture.
Prepare for serving: Once the chia pudding has thickened, transfer it to serving bowls or coconut shells for a tropical presentation.
Add toppings: Artfully arrange the star fruit, passionfruit pulp, kiwi berries, dragon fruit balls, and blueberries on top of the pudding. The vibrant colors and variety of textures make this dish as stunning as it is delicious.
Garnish and serve: Finish with fresh mint leaves for a pop of color and an added layer of freshness. Serve chilled and enjoy this tropical, healthy treat!

Tips for Success

Adjust the sweetness: You can adjust the amount of maple syrup to your liking. If you prefer a sweeter pudding, feel free to add an extra tablespoon.
Experiment with toppings: Feel free to swap out or add any of your favorite fruits. Mango, papaya, or even pomegranate seeds would work wonderfully here.
Consistency control: If the pudding is too thick after chilling, you can stir in a bit more coconut milk to loosen it up before serving.

Storage

Refrigerate any leftover pudding in an airtight container for up to 3 days. Keep the fruit toppings separate until ready to serve to prevent them from getting soggy.

This Ube Chia Seed Pudding is as visually striking as it is delicious. With its rich ube flavor and fresh tropical fruits, it’s a beautiful and nutritious way to enjoy a dessert or a healthy breakfast.

Coconut Ube Chia Pudding Recipe

A vibrant, tropical chia pudding made with creamy coconut milk and ube purée, artfully topped with star fruit, passionfruit pulp, kiwi berries, dragon fruit balls, and blueberries. The beautiful presentation in a coconut shell bowl makes it perfect for an Instagram-worthy breakfast or dessert.

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Prep Time 5

Chilling time 30

Total Time 35

Course Breakfast, Dessert

Cuisine Filipino, Fusion

Servings 1 serving

Calories 250 kcal

Ingredients

For the ube chia seed pudding

1 cup coconut milk any type of coconut milk
⅓ cup chia seeds
1-2 tbsp maple syrup adjust to taste
1 tsp ube extract or essence
3 tbsp cooked ube purée

Toppings

star fruit thinly sliced for topping
passionfruit pulp for topping
kiwi berries whole or sliced for topping
dragon fruit balls scooped with a melon baller for topping
blueberries for topping
mint leaves for garnish

Instructions

Making and serving the pudding

In a bowl, combine the coconut milk, chia seeds, maple syrup, ube extract, and ube purée.
Stir well to ensure everything is mixed evenly.
Chill in the refrigerator for at least 30 minutes or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
For serving, transfer the chia pudding into a coconut shell or bowl.
Artfully arrange the star fruit, passionfruit pulp, kiwi berries, dragon fruit balls, and blueberries on top of the chia pudding.
Garnish with fresh mint leaves for a pop of color and freshness.
Serve chilled and enjoy your tropical chia pudding!