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.
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!
Notes
- Chill the pudding overnight for the best texture.
- The coconut shell bowl adds a tropical flair to your presentation.
- Feel free to experiment with different fruit toppings for variety.