Ube Chia Pudding

Ube Chia Pudding

Congratulations, ube! You’re the 2024 flavour of the year!

Feels like a long time coming. I’ve been obsessed with ube, or purple yams, since 2015 (here’s my first ube recipe on this blog to prove it).

Ube has long been a staple in Filipino cuisine, where it’s used for both sweet and savoury applications. Probably the most famous dish it’s in is Halo-Halo, a refreshing kind of dessert that consists of crushed ice topped with sweetened condensed milk and then a bunch of different toppings, including ube, ube jam and/or ube ice cream.

It’s also really quite healthy and good for you. Like all yams, they’re high in fibre and antioxidants. Ube has a GI of 24, making it the kind of carb that’s a healthier choice, as it breaks down more slowly than say, a white potato, which has a much higher GI.

Personally, I’m kind of obsessed with their colour, and that’s part of the reason why I love to cook with them. But they are also incredibly versatile. I’ve made savoury dishes with them (sometimes I just roast them up and add them to my meal prep for the week) and I’ve made sweet dishes with them, like this purple panna cotta.

What I love about this ube chia pudding is it’s really perfect texture, creamy and rich. And the colour, of course! It’s not too sweet… it’s really just perfect. You could enjoy this for breakfast or for a dessert. Because it’s got 8 grams of protein and nearly 20 g of fibre, it’s going to keep you happy and satisfied for a while.

Ube Chia Pudding

Ube Chia Pudding

Rebecca Coleman
A healthy dessert, breakfast or snack, made with ubes or purple yams.
Prep Time 45 minutes
refrigeration time 1 hour
Course Breakfast, Dessert, Snack
Cuisine Filipino
Servings 2


  • Blender or food processor


  • 1 medium ube or purple yam
  • 1 can full fat coconut milk
  • a few drops ube extract optional
  • 1/2 cup plant-based milk
  • 1 1/2 tbsp chia seeds
  • 2 tbsp maple syrup
  • splash vanilla
  • pinch salt
  • coconut flakes & fresh blueberries or blackberries for garnish


Make the ube puree

  • Peel your ube and cut it into 4 large chunks. Steam the ube on your stove, or place in the Instant Pot on the trivet over an inch or two of water and pressure cook for 15 minutes, allowing 15 minutes natural release after. Remove from the pot and allow to cool at least slightly.
  • Add your cooled, cooked ubes to the jar of your blender or food processor and add the entire can of coconut milk and the ube extract, if using. Process till smooth.

To make the ube chia pudding

  • Place the chia seeds in a medium-sized bowl, and then add the plant based milk and 1/2 cup of your prepared ube puree.
  • Whisk all of this well together, then add the maple syrup, vanilla and salt and whisk again.
  • Place in the refrigerator for about an hour or overnight.
  • To serve: place about 1/4 cup of the chia pudding in the bottom of a pretty glass. Top with a few fresh berries. Add another 1/4 cup on top, and finish with fresh berries and sprinkled coconut flakes.


@findbex Ube Chia Pudding! She’s purple, she’s tasty. You could eat this for breakfast, a snack or even dessert. Full recipe on my blog, link in bio. #ube #chia #chiapudding #vegan #plantbased #vegandessert #veganbreakfast #snack #purple #recipe #foodtok #ubechiapudding ♬ Funk It Up - John Etkin-Bell
Keyword easy vegan, ube, vegan


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