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  • Writer's pictureDebbie Marsh

Purple Yam Chia Pudding

Yam in the Raw: Indulge in the Sweetness of Purple Yam Chia Pudding

purple yam

Ube, commonly known as purple yam, is a root vegetable native to Southeast Asia. It plays a prominent role in Filipino cuisine, where it's used in a wide range of both sweet and savory dishes. What makes ube truly captivating is its vibrant purple or lavender color, which not only adds a burst of color to recipes but also sparks one's interest.

I've always been drawn to purple yams with their striking purple flesh, and I recently delved into the world of yams and sweet potatoes in one of my blog posts. In that post, I emphasized the importance of being cautious when considering the consumption of yams and sweet potatoes in their raw state. While purple yams, or ube, are generally considered safe to eat raw, there are essential factors to keep in mind, especially if you follow a raw food diet.

Digestibility: Raw yam may be more difficult to digest compared to cooked yam. Cooking can help break down starches and make the yam easier to digest. Some people may experience digestive discomfort if they consume raw yam, so you should be cautious if you have a sensitive stomach or digestive issues.

Anti-nutrients: Like many root vegetables, yams may contain anti-nutrients, which are natural compounds that can interfere with the absorption of certain nutrients. Cooking can reduce the levels of anti-nutrients. If you're consuming raw yam, it's essential to be aware of this potential issue and consider it in your overall diet.

Oxalates: Some root vegetables, including yams, contain oxalates, which can contribute to kidney stone formation in susceptible individuals. Cooking yams can help reduce oxalate levels, but when consumed raw, they may contain higher levels of oxalates.

Flavor and Texture: Raw yam may have a different texture and flavor compared to cooked yam. It can be more fibrous and less sweet. Processing it in a blender can help improve the texture but may not completely replicate the cooked version.

If you're following a raw food diet and you're eager to incorporate purple yam into a pudding, one way to go about it is by grating and blending it in a food processor. But, it's important to keep in mind the potential digestive challenges and other considerations I mentioned earlier. Listen to your body's signals, and it's not a bad idea to consult with a healthcare professional or nutritionist for personalized guidance, as everyone's tolerance and preferences can vary.

What's truly wonderful about purple yams is their natural sweetness, making them a delightful choice for desserts. I have to admit, the photo of this pudding doesn't do it justice. It's a culinary creation from a few years back, and I nearly forgot to snap a picture before savoring its deliciousness.

As I mentioned earlier, consuming raw yams can sometimes be tough on your digestion. To make them more pleasing and easier on the stomach, here's a simple yet effective process: start by thoroughly cleaning, peeling, and grating the purple yam. This preparation step is like a form of "gentle cooking," making the yam kinder to your stomach while preserving its raw essence. So, without further ado, let's dive into the tempting recipe for Purple Yam Chia Pudding.

purple yam pudding

Purple Yam Chia Pudding Recipe:


  • 2 tablespoons chia seeds (soaked in 1/4 cup + 2 tablespoons water until gelled)

  • 4 pitted Medjool dates (soaked in 1/4 cup water, or more as needed to cover)

  • 2 cups shredded purple yam

  • 1 cup raw coconut milk

  • 1/4 cup agave nectar

  • 1 teaspoon vanilla extract

  • 1 tablespoon Lucuma powder

  • Cinnamon, to taste

  • A pinch of Pink Himalayan salt


  1. Begin by soaking the chia seeds in water until they gel up, and soak the Medjool dates in water, making sure they are adequately covered.

  2. After prepping the purple yam by cleaning, peeling, and shredding it, place it in a food processor or a high-speed blender.

  3. Add all the other ingredients, including the soaked chia seeds and dates (along with the water they were soaked in), raw coconut milk, agave nectar, vanilla extract, Lucuma powder, cinnamon to taste, and a pinch of Pink Himalayan salt.

  4. Blend all the ingredients together on high speed until you achieve a super smooth, thick consistency, reminiscent of velvety pudding.

  5. This delightful creation is enough to fill a standard-size jar, and it can be stored in the refrigerator for about 3 to 4 days. Simply savor this delightful Purple Yam Chia Pudding whenever your taste buds crave a sweet and satisfying treat.

Indulge in the delightful flavors of purple yams with this inviting Purple Yam Chia Pudding. While these vibrant tubers are a captivating choice, remember that raw yams can pose digestive challenges. Whether you are a raw food enthusiast or plant-based flexitarian, if you consider making this raw sweet delight, try grating and blending the yam, but remain attuned to your body's cues, and consider consulting a healthcare professional or nutritionist for personalized guidance. With its natural sweetness and velvety texture, this pudding promises to be a wholesome and alluring treat, even if the photo doesn't quite capture its magic. Enjoy!

Disclaimer: Always consult with a healthcare professional or nutritionist before making significant dietary changes. Enjoy my Purple Yam Chia Pudding responsibly.

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