Matcha Ube Chia Pudding {Vegan}

Matcha Ube Chia Pudding {Vegan}

The obsession continues.

Though this week I learned that I’ve been confused. And probably wrong. But hey, what else is new???

Turns out the things that I’ve been calling “ubes” are maybe actually not ubes. One of my friends, who is is of Philippino decent, says they’re actually really hard to find fresh here in Vancouver, and that I probably have to get them frozen.

So what I’m probably using is purple sweet potatoes? Honestly, I’m still not clear as to what exactly is the difference between a purple sweet potato and a ube.

But I still like making things with them! They just make everything so pretty.

So this week’s post is inspired by someone else’s post from our throwdown last week.

@seriesofwonders and I challenged each other to a ube smackdown, and @tallgirlskitchen joined in. This was her entry, how pretty is that??

I wondered if I could do something similar, only using chia and matcha. Et voila!

This is a super simple dessert (or breakfast?) to make, and so pretty, with its colours! The matcha and the purple yam play really nicely off of each other, and the creamy yam puree adds a real richness to the pudding.

Matcha Ube Chia Pudding

Matcha Ube Chia Pudding

Rebecca Coleman
So pretty! And lovely flavours in this vegan "pudding."
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Breakfast, Dessert
Cuisine Japanese
Servings 2


  • 1 1/4 cups non dairy milk I used oat but coconut would also work well
  • 2 1/2 tablespoons chia seeds white if possible
  • 1/2 teaspoon vanilla
  • 1 tablespoon matcha powder
  • 1/4 cup maple syrup divided
  • 1 cup cubed cooked purple sweet potatoes


  • In a small bowl, place the chia seeds, then add 2 tablespoons maple syrup, vanilla and 1/2 cup non dairy milk. Stir well to combine. Remove half of the mixture to a separate container and stir the matcha into it.
  • Spoon the matcha chia mixture into the bottom of a pretty glass, and place in the fridge for 15 minutes to set.
  • After 15 minutes, remove from the fridge and add the rest of the chia mixture on top.
  • Return to the fridge to set completely, about an hour (or more).
  • In a blender, puree together the purple sweet potatoes, 3/4 cup non dairy milk and remaining 2 tablespoons of maple syrup. Pour a layer of this on top of your set chia pudding.
  • You can serve right away, or return to the refrigerator to set.
Keyword vegan

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