Ube Taro Cloud Pudding

A fluffy, light dessert combining the earthy sweetness of ube and taro with a creamy coconut base, whipped into a mousse-like cloud pudding that's both unique and delightful.

Steps

1. Bloom gelatin by sprinkling it over 3 tbsp cold water and let it sit for 5 minutes. 2. In a small saucepan, warm coconut milk over low heat, then stir in sugar, vanilla extract, and a pinch of salt until dissolved. 3. Remove from heat and stir in the bloomed gelatin until fully melted. 4. In a bowl, gently fold together the ube and taro purees. 5. Slowly mix the coconut milk and gelatin mixture into the combined purées. 6. Whisk the mixture vigorously for about 3 minutes to incorporate air, creating a light mousse texture. 7. Pour the mixture into a serving glass or mold and chill in the refrigerator for at least 3 hours. 8. Serve chilled, optionally with toasted coconut flakes on top for texture.

50g ube (purple yam) puree 50g taro puree 100ml coconut milk 1 tbsp gelatin powder 2 tbsp sugar 1/2 tsp vanilla extract Pinch of salt