Floating Halloween Screamer Dessert

What if dessert could be both hauntingly beautiful and genuinely delicious? These Floating Halloween Screamers are inspired by Edvard Munch’s iconic painting and built from a purple yam base swirled with coconut cream, sweet black rice, and chewy tapioca pearls. Kids go absolutely wild for them — mine eat two or three bowls each!

This post is all about a healthy and cute Halloween dessert inspired by The Scream by Edvard Munch — purple yam pudding with coconut cream, sweet black rice, and tapioca served in clear cups with a floating banana ghost.

Food art can be inspired by anywhere — like this Halloween dessert inspired by the famous painting The Scream by Edvard Munch.

Richard Mortel from Riyadh, Saudi Arabia, CC BY 2.0, via Wikimedia Commons

I’m sure you’ve seen this painting somewhere in your life — and this is the edible Halloween version of it.

Not only is this dessert adorable, it is also incredibly delicious! The vibrant purple color comes from purple yam, beautifully swirled with coconut cream. Inside you will find sweet black rice and tapioca pearls adding a delightful chew and texture. It is a feast for the eyes and the palate — and it is sure to be a hit at your Halloween party!

The Screaming Flavour

Coconut cream adds a tropical flavour and enhances the creamy texture of the purple yam. We love pairing coconut cream with purple yam because the combination is simply perfect.

Purple yam has a naturally sweet, floral taste with a texture similar to sweet potato. If you enjoy rice-based desserts like horchata, you will love this — it features sweet black rice and chewy tapioca for a unique textural experience.

Key Ingredients

Ingredients

Purple Yam (Ube)

Steamed and pureed into a smooth, vibrant base for the dessert cups.

• Why it matters: Purple yam gives these cups their signature deep purple color and naturally sweet, floral flavour. It is also rich in antioxidants and fiber, making this a genuinely healthy Halloween treat.

Coconut Cream

Poured slowly over the purple yam puree to create beautiful swirls in the glass cups.

• Why it matters: Coconut cream adds fat and richness that balances the earthy sweetness of the purple yam. The key is to pour it gently and close to the surface — this creates those gorgeous swirl patterns. Do NOT mix it in during cooking.

Sweet Black Rice and Tapioca

Cooked separately and layered into the cups with the purple yam.

• Why it matters: The black rice adds a nutty, slightly chewy element and a dramatic colour contrast. Tapioca pearls add another layer of texture — soft and pillowy. Use clear glass ramekins or dessert cups so the layered colours show through beautifully.

Banana Ghost

Sliced banana floated on top with chocolate chip eyes and a sunflower seed (or chocolate chip) mouth.

• Why it matters: This is the detail that makes the dessert an experience. Wash the banana outside gently with mild soap, rinse thoroughly, then slice at an angle into half-inch pieces. The banana will float for a while — serve promptly as it will start to brown over time. To pipe on the face, a set of small piping bags with melted chocolate works beautifully.

How to Make the Screamer Cups

Step 1 — Make the Purple Yam and Black Rice Base

Find the Purple Yam and Sweet Black Rice recipe in our dedicated post — it uses just a few key ingredients. Steam the purple yam, prepare the sweet black rice and tapioca separately, then combine them. Remember: do not add the coconut cream during cooking. Save it for assembly.

Step 2 — Fill the Cups

Use clear 10oz glass cups. Fill each cup with the dessert mixture, leaving about half an inch of space at the top for the coconut cream swirl.

Step 3 — Add the Coconut Cream Swirl

Pour the coconut cream slowly and close to the surface. Pouring gently and close to the cup creates beautiful swirls in the purple yam puree.

Step 4 — Decorate the Screamer Face

Gently wash the outside of the banana with mild soap and rinse thoroughly. Slice the banana at an angle into half-inch pieces. For the eyes, use chocolate chips. For the mouth, get creative — sunflower seeds or another chocolate chip work great. Float the banana slice on top and you are done!

This Halloween Screamer Dessert Is Perfect for Your Party!

There is nothing more adorable and mesmerizing than having these mini bowls laid out on your table. Kids are drawn to them and won’t stop eating. What makes this dessert even more special is its unique and delicious flavour. Forget the usual hot dog mummies and Halloween pizza — serve this creative dessert and watch everyone scream for more!

Looking for more Halloween food ideas? Try our Halloween Spooky Breakfast Bowl to start the spooky day right, or make a batch of Homemade Halloween Sugar Cookies for the whole family.

Frequently Asked Questions

Where do I find purple yam?

Look in Asian grocery stores — it is sold fresh, frozen, or as powdered ube. Filipino and Vietnamese markets almost always carry it. It is sometimes labelled as ube (Filipino) or taro (though taro is different — purple yam is sweeter). You can also find it online.

Can I make this dessert ahead of time?

Yes, with one caveat. Prepare the purple yam base, black rice, and tapioca up to 2 days ahead and refrigerate separately. Assemble and add the coconut cream swirl right before serving. The banana ghost should always be placed just before serving to avoid browning.

Can I use tapioca pearls from boba tea?

Absolutely! Large boba tapioca pearls work perfectly and add a fun chewiness. Cook according to package instructions before assembling the cups.

How do I keep the banana from turning brown?

Serve these cups immediately after placing the banana ghost. If you need a tiny bit of extra time, a squeeze of lemon juice on the cut banana surface will slow browning. Do not prepare the banana slices more than 30 minutes before serving.

What if I can’t find fresh coconut cream?

Canned full-fat coconut cream works excellently. Refrigerate the can overnight and use the thick cream that separates to the top — it will pour slowly and create even more dramatic swirls.

Can this dessert be made vegan and gluten-free?

It already is! Purple yam, coconut cream, black rice, tapioca, and banana are naturally vegan and gluten-free. Just make sure your chocolate chips are dairy-free if needed.