Ube Coconut Custard Pudding with Ube Powder
Recipe Guy
Ube powder | Coconut custard | Silky chilled dessert
This rich ube coconut custard pudding turns Philippine ube powder into a smooth, deeply purple dessert with coconut milk, condensed milk, egg yolks, butter, and a pinch of salt.
About This Recipe
Local name: Ube Pudding / Minatamis na Ube Custard
This is a Filipino-American ube pudding built specifically for Philippine ube powder. Ube powder is dehydrated purple yam, so the most important step is not dumping it straight into milk; it needs hot water and time to rehydrate so the finished pudding tastes rounded instead of dusty. After hydration, the ube is cooked into a custard with full-fat coconut milk, whole milk, condensed milk, egg yolks, cornstarch, butter, vanilla, and a little salt. The result sits between classic pudding and ube halaya: spoonable and silky, but richer and more yam-forward than a boxed pudding-style dessert. A tiny amount of ube extract is optional for aroma and color, but the foundation is real ube powder. Serve it cold in small glass cups with latik, toasted coconut, macapuno, or a simple pinch of flaky salt.
Ingredient Notes
Ube powder
Use pure dehydrated purple yam powder from the Philippines if possible. Hydrate it in hot water for a full 20 minutes, then blend or whisk smooth before cooking.
Coconut milk
Full-fat coconut milk adds body and a nutty richness that makes the pudding taste closer to ube halaya than plain vanilla pudding.
Condensed milk
Sweetened condensed milk gives a rounded dairy sweetness and thicker mouthfeel. It also helps the ube flavor feel plush instead of flat.
Egg yolks and cornstarch
This pairing creates a custard that is stable enough to chill in cups but still soft enough to spoon smoothly.
Butter and salt
Butter gives a halaya-like finish, while salt keeps the sweetness sharp and makes the purple yam flavor more vivid.
Ube extract
Optional extract can boost color and bakery-style aroma, but use it lightly so it supports the real ube rather than taking over.
Ube Coconut Custard Pudding with Ube Powder Recipe
This rich ube coconut custard pudding turns Philippine ube powder into a smooth, deeply purple dessert with coconut milk, condensed milk, egg yolks, butter, and a pinch of salt.
Yield: 8 servings Serving size: 1/2 cup
Yield note: Makes eight 1/2-cup dessert cups or six more generous merienda portions. Chilling firms the custard, so portion it before it goes into the refrigerator.
Shopping List
Filipino Pantry
- ube powder
- ube extract, optional
- macapuno strings or latik, optional
Canned and Dairy
- full-fat coconut milk
- sweetened condensed milk
- whole milk
- large eggs
- unsalted butter
Baking
- granulated sugar
- cornstarch
- vanilla extract
- fine salt
Toppings
- toasted coconut
- latik crumbs
- crushed graham crackers
- flaky salt
Ingredients
Hydrated Ube
- 1/2 cup (55 g) ube powder
- 1 cup very hot water
- 2 tablespoons granulated sugar
Custard
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup whole milk, divided
- 1/2 cup sweetened condensed milk
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar, plus more to taste
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon ube extract, optional
To Serve
- Latik crumbs, toasted coconut, or macapuno strips
- Crushed graham crackers, optional
- Tiny pinch of flaky salt, optional
Instructions
- Whisk the ube powder, very hot water, and 2 tablespoons sugar in a heatproof bowl until no dry pockets remain. Cover and let stand for 20 minutes so the powder fully hydrates.
- After hydrating, whisk the ube again. For the smoothest pudding, blend it with an immersion blender or standard blender until thick and velvety.
- In a medium bowl, whisk the egg yolks, cornstarch, condensed milk, and 1/2 cup of the whole milk until completely smooth. Set this custard slurry near the stove.
- In a heavy saucepan, combine the hydrated ube, coconut milk, remaining 1/2 cup whole milk, 2 tablespoons sugar, and salt. Warm over medium heat, whisking often, until steaming but not boiling.
- Slowly ladle about 1 cup of the hot ube mixture into the egg yolk slurry while whisking constantly. This tempers the yolks so they do not scramble.
- Pour the tempered yolk mixture back into the saucepan. Reduce heat to medium-low and cook, whisking constantly and scraping the corners of the pot, until the pudding thickens and slow bubbles break the surface, 5 to 8 minutes.
- Continue cooking for 1 full minute after thickening so the cornstarch sets properly. The pudding should hold soft trails from the whisk and look glossy, not grainy.
- Remove from the heat. Whisk in the butter, vanilla, and optional ube extract. Taste carefully and add a little more sugar only if your ube powder is very earthy or unsweetened.
- For a restaurant-smooth texture, press the pudding through a fine-mesh strainer into a clean bowl. This catches any hydrated ube fibers or tiny egg bits.
- Divide into 8 half-cup dessert cups. Press plastic wrap directly on the surface if you do not want a skin, then chill at least 4 hours or overnight.
- Top just before serving with latik, toasted coconut, macapuno, graham crumbs, or a tiny pinch of flaky salt.
Nutrition Estimate
Approximate values per 1/2-cup serving, before optional toppings. Exact nutrition varies by ube powder, coconut milk, condensed milk, and portion size.
Tips For The Best Ube Coconut Custard Pudding with Ube Powder
- Hydrate before heating: Hot-water hydration is what keeps ube powder from tasting chalky or sandy in the final custard.
- Use steady heat: Medium-low heat gives the egg yolks and starch time to thicken evenly without scorching the coconut milk.
- Strain for polish: Straining is optional for home eating, but it makes the pudding feel much more professional.
- Go easy on extract: A little ube extract can help, but too much pushes the dessert toward artificial candy flavor.
- Top at the last minute: Latik, toasted coconut, and graham crumbs stay crisp if added right before serving.
How To Serve And Store
Serving: Serve cold in small cups after a full chill. Add latik, toasted coconut, macapuno, graham crumbs, or a tiny pinch of flaky salt just before serving.
Make Ahead: Make the pudding up to 2 days before serving and keep the cups covered in the refrigerator.
Refrigerate: Refrigerate covered for up to 4 days.
Freeze: Freezing is not recommended because custard can weep and turn grainy after thawing.
Safety: Because this is an egg and dairy custard, refrigerate within 2 hours of cooking and keep chilled until serving.
Common Questions
Can I use ube halaya instead of ube powder?
Yes. Replace the hydrated ube mixture with about 1 cup ube halaya and reduce the added sugar to taste. The pudding will be sweeter and thicker.
Can I make this without eggs?
Yes, but it becomes more of a starch pudding. Omit the yolks and increase cornstarch to 1/4 cup; cook until glossy and fully thickened.
Why is my pudding grainy?
The ube powder may not have hydrated fully, the custard may have overheated, or the pudding may need straining. Hydrate, cook gently, and strain for the smoothest result.
Do I need ube extract?
No. Ube extract is optional. Use it only as a small aroma and color boost if your ube powder is pale or mild.
Can I use coconut cream?
Yes, but replace only half the coconut milk with coconut cream. Using all coconut cream can make the pudding overly heavy and oily.
