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Creamy Ube Pudding

This vegan ube-coconut and tapioca / sago pudding is perfect for a hot summer day! The rich purple color comes from ube paste mixed in with sweet coconut creme and chewy pearls. Topped with a coconut crème topping, this pudding will bring you to flavor and texture heaven!
40 Minutes
7 Ingredients
Spice Level

Learn to make it

Creamy Ube Pudding
Wufuyuan Sago Pearls
Wufuyuan Sago Pearls
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Brown Sugar
450 g
Brown Sugar
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Recipe for Creamy Ube Pudding


For 4 servings

For Ube Paste:

  • 9 tsp Ube powder
  • 1 Β½ c water

For Coconut Crème Topping:

  • 2 cans coconut milk
  • 1 Β½ tsp vanilla extract
  • 1 tbsp sugar

For Pudding:

  • 1 c Ube paste
  • ΒΌ c small tapioca pearls
  • 1 c nondairy milk
  • 3 tbsp coconut cream (from coconut milk can)
  • 2 tbsp sugar
  • ΒΌ tsp salt
  • 1 tsp pure vanilla extract

Step by step

step 1

Make ube paste: Mix ube powder and water together. Bring to a boil, lower heat, and stir until thickened to a paste.

step 2

Make coconut crème topping: Open coconut milk and scoop out cream. Reserve 3 tbsp for pudding. Whip coconut cream for 3-4 minutes. Add in sugar and vanilla extract. Continue to whip, then chill for 2-3 hours.

step 3

Boil tapioca for 3 minutes. Turn off heat, cover with lid and let rest for 30 minutes. Drain tapioca through sieve and rinse with cold water.

step 4

In a large bowl combine ube paste, coconut crème, nondairy milk, sugar, salt and vanilla extract until smooth. Add in tapioca and mix until combined.

step 5

Portion ube pudding into glasses and chill for 6 hours. Top with coconut crème and serve!