Creamy, dreamy, and naturally purple magic in a cup
Let’s Talk About This Ube Chia Seed Pudding
This is one of those recipes that looks fancy but is so easy.
You just mix a few things together, let it chill, and boom—you’ve got a velvety, lightly sweet, purple pudding that’s perfect for breakfast, dessert, or a snack.
Ube (pronounced “oo-beh”) is a purple yam from the Philippines.
It tastes a little like vanilla, a little like coconut, and a whole lot like happiness.
Mix it with creamy coconut milk and chia seeds, and you’ve got a texture that’s both rich and satisfying.
What You’ll Need
- 1 cup canned full-fat coconut milk
- 2 tablespoons ube halaya (sweet purple yam jam)
- 1 tablespoon maple syrup (or more to taste)
- 1/2 teaspoon vanilla extract
- 1/4 cup chia seeds
- Pinch of salt
- Optional toppings: extra ube halaya, toasted coconut flakes, coconut whipped cream
🧠 Why This Recipe Works (Quick Science)
- Chia seeds swell up by soaking up liquid, turning into a thick, pudding-like texture.
- Ube halaya gives it that dreamy purple color and brings a naturally sweet, starchy thickness that makes it rich without needing much else.
- Coconut milk is the creamy base—it’s high in fat so it makes the pudding super lush.
- The resting time (overnight is best!) lets the chia seeds fully gel and soak up all the flavor.
Why I Love This Recipe
This pudding brings me back to visiting Filipino friends as a kid—ube desserts were always the prettiest and most fun to eat. This one is my lazy-day version of a classic. Here’s why I keep making it:
- 🟣 Takes 5 minutes to prep—no stove or oven
- 🟣 Tastes like dessert but feels like a healthy treat
- 🟣 Perfect make-ahead breakfast or snack
- 🟣 Gorgeous color that makes it feel fancy
- 🟣 Great way to try ube if you’ve never had it!
Servings & Time
Makes: 2 servings
Prep time: 5 minutes
Chill time: 4 hours or overnight
Total time: 5 minutes active, 4+ hours inactive
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Jars or containers with lids for chilling
Instructions
Step 1: Mix Coconut Milk and Ube
In a medium mixing bowl, pour in the coconut milk and add the ube halaya. Whisk until fully combined and smooth.
Step 2: Add Maple Syrup, Vanilla & Salt
Stir in the maple syrup, vanilla extract, and a pinch of salt. Taste and adjust sweetness if needed.
Step 3: Stir in Chia Seeds
Sprinkle in the chia seeds and stir very well to prevent clumping. Let it sit for 5 minutes, then stir again.
Step 4: Chill
Pour into jars or containers with lids. Chill in the fridge for at least 4 hours or overnight until thick and pudding-like.
Step 5: Serve
Once thickened, give it a stir and top with more ube halaya, toasted coconut flakes, or coconut whipped cream.
Pro Tips
- Stir chia seeds twice in the first 10 minutes so they don’t clump.
- Use full-fat coconut milk for best creaminess. Light versions are watery.
- Taste before chilling—you can always add a bit more maple syrup.
- Make in jars for an easy grab-and-go option.
- Let it chill overnight if you want a thicker, more pudding-like texture.
Substitutions & Variations
- No ube halaya? Use ube extract + mashed sweet potato.
- No maple syrup? Use honey or agave.
- Want more protein? Stir in a spoon of protein powder or Greek yogurt (if dairy works for you).
- Change it up: Add shredded coconut, berries, or granola on top.
Make-Ahead Tips
- You can make this up to 4 days ahead. Store in the fridge in jars with lids.
- It thickens more the longer it sits, so give it a stir before eating.
Leftovers & Storage
- Store in the fridge in sealed jars or containers for up to 4 days.
- Not freezer-friendly—chia pudding changes texture when frozen.
- Stir before serving if it separates a little.
Common Mistakes
- ❌ Not stirring the chia seeds again after 5 minutes (hello, clumps!)
- ❌ Using low-fat coconut milk—it won’t be as creamy
- ❌ Not sweetening enough—taste and adjust before chilling
- ❌ Trying to rush it—let it chill fully for best texture
What to Serve With
- A hot cup of matcha or coffee
- A tropical fruit salad
- Toast with almond butter and banana
- Granola or puffed rice on top for crunch
Meal Plan Ideas
Breakfast:
Pair it with a hard-boiled egg and fruit for a quick, balanced meal.
Snack:
Perfect for that mid-afternoon sweet craving without the crash.
Dessert:
Top it with whipped cream and berries after dinner.
FAQ
Can I use almond or oat milk instead of coconut milk?
Yes, but it won’t be as thick or creamy. Add a spoon of nut butter to help.
Can I make this without ube?
You can, but then it’s just chia pudding. Ube is the star here!
Do I have to soak it overnight?
Minimum 4 hours, but overnight gives the best texture.
Is ube the same as taro?
Nope! Both are purple, but they taste and cook differently.
Let’s Wrap It Up
This ube chia seed pudding is a total win—easy to make, beautiful to serve, and totally satisfying. Whether you’re new to ube or already a fan, this recipe’s a keeper. Try it out, snap a pic, and let me know how it turned out! Got a question or a twist you tried? Drop a comment—I’d love to hear from you! 💜
