Ube Coconut Bowls

Ube Coconut Bowls

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 Coconut Bowls

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


  • 2 Tbsp. Chia Seeds
  • 200 ml. Any kind of milk
  • 360 gr. Coconut Yoghurt
  • 1 Tsp. Agave Nectar
  • 1 Cup Blueberries
  • 1 pcs. Ube pre-cooked or Ube concentrate
  • 2 pcs. Figs


  1. Soak the chia seeds in milk for a few minutes. Puree the blueberries together with the purple sweet potatoes. Set aside some of the blueberries for decoration. Mix the chia seeds with the yoghurt, the blueberries and the purple yams water and add some agave nectar.

  2. Soak the chia seeds until a pudding is formed.

  3. You can cover your Chia pudding with any kind of fruit and seeds. 

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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