Dehusk

Dehusk Exceptional plant-based milk by Nadine Lustre Christophe Bariou 🥥🌴
(1)

21/08/2026

Ginumus Chia Pudding

This recipe pays homage to the Filipino favorite ginumis, giving it a fresh and creamy Dehusk twist. It’s colorful, textured, nostalgic, and just the right kind of playful.

Ingredients:
- 150 ml Dehusk Barista Coconut Milk
- 2 tbsp chia seeds
- 2 tsp agave syrup
- ¼ tsp pandan extract
- Pinch of salt
- Mango jam
- Grass jelly
- Nata de coco
- Frozen mango
- Extra Dehusk Barista Coconut Milk for drizzle
- Pinipig for topping

Steps:
1. In a sealable container, mix Dehusk Barista Coconut Milk, chia seeds, agave syrup, pandan extract, and a pinch of salt.
2. for about 1 hour, or until the chia mixture thickens.
3. In a cup, layer mango jam, chia pudding, grass jelly, nata de coco, and frozen mango.
4. Drizzle more Dehusk Barista Coconut Milk on top.
5. Finish with pinipig.

20/08/2026

always have room for bubu bars

19/08/2026

putting you guys on these seasonal drinks 🤭 Coffee PH

📍2F Thaddeus Arcade, Pitpitan Street, San Roque, Marikina City

18/08/2026

just a girl and her dehusk minis 🤷🏻‍♀️

17/08/2026

Sampinit Protein Smoothie

A healthy, protein-packed way to enjoy Sampinit 💪🏼🥤

Ingredients:

- 100 g cold Dehusk Barista
- 15 g agave
- 30 g pea protein powder
- 50 g frozen sampinit
- 50 g frozen ripe banana

Directions:
- In a blender, add 100 g cold Dehusk original, 15 g agave, and 30 g pea protein powder
- Blend until dissolved
- Add 50 g frozen sampinit and 50 g frozen ripe banana
- Blend at high speed for 20 to 30 seconds

15/08/2026

gotta know ur priorities 🤣😃

13/08/2026

i just wanna be in bed 😴

12/08/2026

we couldn’t keep this marikina coffee spot all to ourselves 👀

bettermondayscoffee

📍53 F Josef, Marikina City

11/08/2026

Perfect for those tag-ulan kind of days. ☔️

Our take on a Filipino classic — Hot Champorado Cocoa, made with Dehusk Barista, rich cocoa, and homemade rice syrup

Ingredients
For the Rice Syrup:
* 25 g glutinous rice
* 700 g water
* 1.5 g kalingag
* 50 g raw sugar

For the Champorado Cocoa:
* 6–7 g cocoa powder
* 150 g Dehusk Barista
* 15 g rice syrup
* A pinch of tultul salt

Directions:
For the Rice Syrup:
1. Add the glutinous rice and water to a pot.
2. Bring to a boil for 1 minute, then cover and simmer for 45 minutes.
3. Add the kalingag and raw sugar, then simmer for another 5 minutes.
4. Remove the kalingag, then blend for 30 seconds.
5. Strain until smooth.

For the Champorado Cocoa:
1. In a separate pot, add the cocoa powder and Dehusk Barista.
2. Cook over medium heat, stirring until the cocoa powder is fully dissolvecd.
3. Bring to a boil for 30 seconds.
4. Add the rice syrup and a pinch of tultul salt, then simmer for 1 minute.
5. Top with tultul salt before serving.

20/07/2026

bubu bars with friends is always a good idea 🫶🏻

Address

5th Floor, SamGlo Building, #158 Congressional Ave. Project 8, Bahay Toro
Quezon City
1106

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