Ube Tapioca Pudding

A creamy, comforting dessert made with Elufa Instant Ube Halaya Mix and Elufa Vanilla FlavorPlus, loaded with chewy tapioca pearls and topped with corn and toasted coconut. Perfect served hot or chilled!

Time

• If served warm: ~30–40 minutes

• If served chilled: ~1 hour 30 minutes (including chill time)

Ingredients

• 1 cup Elufa Instant Ube Halaya Mix

• 2 tsp Elufa Vanilla FlavorPlus

• 250g Small Sago/Tapioca

• 2–3 cups Water (enough to cook tapioca)

• 1 cup Coconut Milk

• ½ cup White Sugar

• 1 tsp Salt

• 1 cup Evaporated Milk

• 2 tsp Butter

Toppings & Garnish:

• ½ cup Whole Corn Kernels (canned)

• Toasted Desiccated Coconut (for garnish)

• Pandan Leaf (optional, for aroma and presentation)

Directions

1. Rinse the tapioca pearls thoroughly with water at least twice.

2. In a pot, bring water to a boil. Add the washed tapioca and stir continuously to prevent clumping.

3. When the tapioca becomes tender, add the following one at a time, stirring constantly:

• White Sugar

• Elufa Instant Ube Halaya Mix

• Coconut Milk

• Salt

• Evaporated Milk

• Elufa Vanilla FlavorPlus

4. Add butter last and stir until fully melted and incorporated.

5. Remove from heat and let it cool.

6. Chill or serve warm based on your preference.

7. To serve, top with corn kernels and sprinkle with toasted desiccated coconut. Garnish with a pandan leaf if desired.

Extra Tip

For extra sweetness, drizzle condensed milk on top or place it at the bottom of the serving cup before adding the pudding.

A recipe by Chef Harlequin Boloron