Ube Coconut Chia Pudding with Spring Strawberries

This creamy ube chia pudding pairs the earthy, lightly sweet flavour of purple yam with coconut, vanilla and fresh strawberries. Its naturally lavender colour makes an eye-catching spring breakfast, while the overnight method keeps the morning work to a minimum.

Makes: 4 servings
Prep time: 15 minutes
Chill time: At least 4 hours
Total time: 4 hours 15 minutes

Ingredients

For the ube chia pudding

• 400 ml unsweetened coconut milk beverage, well shaken
• 12 g VitaLuma Organic Ube Purple Yam Powder
• 20 ml maple syrup or runny honey, plus more to taste
• 5 ml vanilla extract
• Small pinch of fine salt
• 60 g chia seeds

For serving

• 250 g fresh strawberries, hulled and sliced
• 120 g plain coconut yoghurt or thick plain yoghurt
• 20 g unsweetened coconut flakes, lightly toasted
• 5 g chia seeds, optional

Method

1. Make a smooth ube paste. Pour 60 ml of the coconut milk into a medium mixing bowl. Add the ube powder and whisk until smooth, pressing out any small lumps against the side of the bowl.
2. Add the flavourings. Whisk in the remaining coconut milk, maple syrup or honey, vanilla and salt until the colour is even.
3. Add the chia. Sprinkle in the 60 g chia seeds while whisking. Continue whisking for 30 seconds so the seeds are evenly suspended.
4. Whisk again. Leave the mixture for 10 minutes, then whisk thoroughly once more. This second whisk breaks up clumps that form as the chia begins to swell.
5. Chill. Cover and refrigerate for at least 4 hours or overnight. The pudding should be spoonable rather than stiff.
6. Adjust the texture. Stir the chilled pudding. If it is thicker than you like, mix in 15–30 ml extra coconut milk. Taste and add a little more sweetener only if needed.
7. Assemble. Divide between four glasses or bowls. Top each portion with yoghurt, sliced strawberries, toasted coconut and a small pinch of chia seeds.

Useful notes

• Keep the colour natural: Ube powders vary from violet to muted purple. Do not add excessive powder only to chase a darker shade; that can make the pudding dry and earthy.
• Choose the right coconut milk: A pourable coconut milk beverage gives a lighter pudding. Full-fat canned coconut milk makes it richer and may need extra water.
• Make ahead: Prepare the pudding up to three days in advance and keep it covered in the refrigerator. Add strawberries and toasted coconut just before serving.
• Seasonal swap: When strawberries are unavailable, use sliced banana, mango, pear or lightly stewed berries.
• For a lunchbox: Pack the pudding cold and keep it refrigerated or in a chilled insulated bag until eaten.

Why whisk twice?

Chia seeds absorb liquid quickly at the surface. If the mixture is left immediately after the first stir, the seeds can settle into uneven clumps. A second whisk after 10 minutes separates them before the pudding fully thickens and gives a more consistent texture.

About the ube flavour

VitaLuma Organic Ube Purple Yam Powder is made from purple yam and has an earthy, gently sweet flavour. It is a dry powder rather than a sweetened ube extract, so vanilla and a modest amount of maple syrup or honey help round out the pudding. If you would rather bake with it, try the Baked Ube & Coconut Muffins.

Serving idea

Serve the pudding as part of breakfast with additional fresh fruit and, if you prefer, a side such as plain yoghurt, nuts or an egg. Ube powder adds colour and flavour; it is not a replacement for a varied eating pattern.