No-Bake Coconut Ube Pudding with Toasted Coconut Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth and vibrant ube pudding infused with coconut milk, topped with toasted coconut flakes for a tropical finish. This Filipino-inspired recipe, 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.

Prep: 15 min Cook: 10 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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