Ube Chia Pudding

Ube Chia Pudding

As half a Filipina I love the Philippine kitchen. One of my favorite vegetables is the Ube root, which is also called yam root or purple sweet potato So this root is behind the purple colour. As already mentioned above, it has its origin in the Philippines, where it has long been used for the preparation of desserts, including our typical Halo-Halo dessert. But it wasn’t until food bloggers spread the trend on social media channels that the purple tuber conquered the USA – and finally spread to Europe. So I am all the more pleased that the Ube root has made it to us!I love to experiment and combine different products. I tried to combined my lovely chia pudding with lila sweet potatoes, hope you will like it as well!

Ube Chia Pudding

Dish Breakfast
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 Jars
Author Gloria Corazon Sommer


  • 2 Tbsp. Chia Seeds
  • 200 ml Any kind of milk
  • 360 gr. Coconut Yoghurt
  • 1 Tbsp. Agave Nectar
  • 1 pcs. Ube Puree or Ube concentrate
  • 2 pcs Figs


  1. Soak the chia seeds in milk for a few minutes. Puree the purple sweet potatoes. Mix the chia seeds with a little yoghurt and ube and add some agave nectar.

    Soak the chia seeds until a pudding is formed.

  2. Cut the figs into thin slices and press along the glass wall. Now pour the Ube Chia Pudding into the glasses and garnish with the remaining yoghurt.

I hope you enjoyed the recipe & I look forward to your comments on my ube chia pudding and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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