No-Bake Coconut Ube Pudding with Toasted Coconut Topping
A smooth and vibrant ube pudding infused with coconut milk, topped with toasted coconut flakes for a tropical finish. This filipino-inspired desserts ready in about 25 minutes layers ube halaya (purple yam jam), coconut milk, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup ube halaya (purple yam jam)
- 1 1/2 cups coconut milk
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 cup toasted coconut flakes
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, whisk together 1 1/2 cups coconut milk, 1/2 cup whole milk, 1/3 cup granulated sugar, and 3 tablespoons cornstarch until smooth and no lumps remain.
- Step 2: Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula, until the mixture thickens and just starts to bubble, about 5-7 minutes.
- Step 3: Remove from heat and immediately whisk in 1 cup ube halaya and 1 teaspoon vanilla extract until fully incorporated and the pudding is vibrant purple.
- Step 4: Pour the pudding into 4 individual serving glasses or ramekins and let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until set.
- Step 5: Just before serving, sprinkle 1/4 cup toasted coconut flakes evenly over the top of each pudding to add a crunchy texture and coconut aroma.
Frequently asked questions
How long does No-Bake Coconut Ube Pudding with Toasted Coconut Topping take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Ube Pudding with Toasted Coconut Topping?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Ube Pudding with Toasted Coconut Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Ube Pudding with Toasted Coconut Topping for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Ube Pudding with Toasted Coconut Topping?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
