The unexpected birth of a new recipe: the smoothest 3 ingredient ube pudding I ever made!
The toasted coconut and coconut sugar is just the perfect garnish:
its caramel crunch compliments the smooth richness of the pudding.
Fun fact: I was attempting to make a maja blanca, but I didn't have the required ingredients. So, I took what I had in my pantry: coconut milk, cornstarch, and condensed milk . . . well, UBE condensed milk to be exact. I'm just as surprised as you are!
It turned out to be a much better dessert and the birth of a new recipe for yall!
It would be selfish of me to keep this a secret.
The chia seeds add nutritional fiber to promote satiety and a multi-texture dimension.
Trust me, it's a perfect addition that elevates this ube pudding eating experience.
Let's get started.
In Tagalog, "magsimula na tayo" . . .
Prep time: 1 min
Cook time: 10 mins
Fridge setting time: minimum 3 hours
INGREDIENTS:
(for pudding)
1 can (14 oz ) full fat coconut milk (I love using Arroy-D)
2 1/2 cup water
1 cup cornstarch
1 can ube condensed milk (or regular condensed milk + 2 tsp ube essence flavour)
(for coconut garnish)
1/2 cup unsweetened shredded coconut (a great brand is Wild Tusker or Camino)
1-2 Tbsp coconut sugar (I like using the brand Yupik)
(for chia seeds)
1 cup water or choice of plant milk
3 Tbsp chia seeds (I like using the brand Yupik)
INSTRUCTIONS:
(pudding)
1) In a saucepan on medium heat, pour in the coconut milk, water and cornstarch. Stir well until well combined. Break up clumps as best as you can.
2) Continue to stir for about 10 minutes until the mixture thickens. The consistency to achieve is one where the pudding doesn't drip from your spoon, but plops down.
3) In a glass dish (or smaller containers), pour in the pudding mixture. You can easily smooth out the surface using the flat side of a spatula. Use slow strokes.
4) Set to cool for a bit before wrapping plastic wrap over to prevent moisture build up at the top. Let the pudding set in the fridge.
5) In a pan on medium-low heat, toast coconut shreds and coconut sugar together until golden brown. Continuously stir to prevent burning.
6) Remove toasted coconut from heat. Let cool before topping on pudding so that it remains crunchy.
(chia)
Combine chia seeds and water/milk in a bowl. Combine well and set aside for 15 minutes until chia seeds gel up. Add more liquid for a more running consistency.
7) Enjoy dollops of the ube pudding with a few scoops of the chia, topping it all off with the toasted coconut.
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Darlene's Disclosure:
I only recommend products I would use and have used on myself. All opinions expressed here are my own. This post may contain affiliate links that are at no additional cost to you, but I may earn a small commission. Feel free to use the links mentioned, but you do not need to use them if you do not want to. I appreciate every support and read on this blog 💚
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Darlene's Notes & Tips:
⭐️ Feel free to use regular condensed milk. I just learned from my mom that ube condensed milk exists. So does mango and pandan flavours. She found them at a local Chinese supermarket.
⭐ For a vegan option, you can use coconut condensed milk (try this brand)
⭐️ For a more aesthetic approach to serving, you can pour the pudding into a icing bag and pipe it into a clear container, layering the chia mixture in between.
⭐ For a thicker or denser consistency, you can reduce the amount of water. I'd say try reducing 1/2 cup of water at a time.
⭐ If you love shredded coconut just as much as I do, here's a bulk version of it for an amazing price on Amazon
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