Quien SE Comió MI Bubulubu
QUIEN SE COMIÓ MI BUBULUBU 🥺 is a easy Spanish recipe that serves 12. 80 calories per serving. Recipe by Nava Luis on YouTube.
Prep: 10 min | Cook: 8 hrs | Total: 8 hrs 20 min
Cost: $5.97 total, $0.50 per serving
Ingredients
- 2 cups Water (for dissolving gelatin)
- 1 packet Red Gelatin Dessert Mix (approximately 85 g, flavored red gelatin)
- 3 tablespoons Unflavored Powdered Gelatin (adds extra firmness)
- 1 cup Greek Yogurt (plain, full‑fat for creaminess)
- 1 tablespoon Granulated Sugar (adds a hint of sweetness)
- 200 grams Dark Chocolate (70% cocoa, for coating; break into pieces)
Instructions
Dissolve Red Gelatin
Bring 2 cups of water to a boil in a saucepan. Remove from heat, add the packet of red gelatin, and whisk until fully dissolved.
Time: PT5M
Temperature: 100°C
Add Powdered Gelatin
Sprinkle 3 tablespoons of unflavored powdered gelatin into the hot gelatin mixture, stir, then microwave the bowl for 30 seconds, stir again, and repeat until the gelatin is fully melted.
Time: PT2M
Temperature: Microwave 800W
Blend Yogurt and Sugar
In the blender, combine 1 cup of Greek yogurt with 1 tablespoon of granulated sugar. Blend on low for 10 seconds until smooth.
Time: PT2M
Combine Gelatin and Yogurt
Slowly pour the warm gelatin mixture into the blender with the yogurt while the blender is running on low. Blend briefly to incorporate.
Time: PT2M
Freeze the Bites
Pour the combined mixture into a silicone mold, filling each cavity about three‑quarters full. Place the mold in the freezer and let it set for at least 8 hours (or overnight).
Time: PT8H
Unmold the Gelatin Bites
After the mixture is firm, remove the mold from the freezer. Gently push each bite out with a knife or the tip of a spatula.
Time: PT5M
Melt Chocolate
Place the broken chocolate pieces in a microwave‑safe bowl. Microwave in 30‑second intervals, stirring between each, until smooth and fully melted.
Time: PT3M
Temperature: Microwave 800W
Coat with Chocolate
Using a fork or dipping tool, dip each gelatin bite into the melted chocolate, allowing excess to drip off. Place coated bites on a parchment‑lined tray.
Time: PT5M
Set Chocolate Coating
Refrigerate the chocolate‑coated bites for 10 minutes to harden the coating, then serve or store.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 4 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Contains Gelatin, Contains Dairy
Allergens: Gelatin, Dairy, Soy
Ingredient Substitutions
- Instead of Red Gelatin Dessert Mix: Unflavored gelatin + food coloring
- Instead of Unflavored Powdered Gelatin: Agar‑agar (use less)
- Instead of Greek Yogurt: Regular plain yogurt, Skyr
- Instead of Granulated Sugar: Honey (use less)
- Instead of Dark Chocolate: Milk chocolate, White chocolate
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk
- Blender
- Microwave‑Safe Bowl
- Silicone Mold
- Spatula
- Knife
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Fully dissolve the red gelatin and powdered gelatin to avoid grainy texture.
- Freeze the mixture for the full 8‑hour period so the bites set firmly.
- Melt chocolate gently to prevent scorching.
- Coat the bites quickly and chill to set the chocolate.
Chef Tips from the Video
- Use a silicone mold for effortless release.
- Add a pinch of sea salt to the melted chocolate for a subtle flavor boost and shine.
- Full‑fat Greek yogurt yields a creamier bite; low‑fat yogurt can make the texture watery.
Troubleshooting
Gelatin does not set firm enough.
Ensure the gelatin packets are fresh and dissolve completely; increase powdered gelatin by 1‑2 teaspoons for a firmer texture.
Chocolate coating becomes grainy or seizes.
Melt chocolate over low heat or in short microwave bursts, stirring constantly; add a teaspoon of neutral oil if needed.
Bites stick to the mold when unmolding.
Run a warm (not hot) knife edge around each cavity or let the mold sit at room temperature for a couple of minutes before unmolding.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw briefly before serving.
Room temperature: Do not keep at room temperature for more than 2 hours as chocolate may melt.
Make-Ahead Tips
- Prepare the gelatin bites up to 3 days in advance and keep them refrigerated.
- Chocolate coating can be made a day ahead; store coated bites in the fridge.
Frequently Asked Questions
What is the cultural significance and history of gelatin desserts like Bubulubu in Spanish and Latin American cuisine?
Gelatin desserts, known as "gelatina" in many Spanish‑speaking countries, became popular in the mid‑20th century after the introduction of powdered gelatin. They are often served at celebrations, parties, and as playful snacks for children, reflecting a tradition of colorful, sweet treats.
What are the traditional regional variations of gelatin‑based desserts in Spanish‑speaking cultures?
In Spain and Latin America you’ll find variations such as "gelatina de fruta" (fruit‑infused gelatin), "gelatina de leche" (milk‑based gelatin), and layered gelatin desserts with cheese or coffee. The Bubulubu version adds yogurt for creaminess and chocolate for a modern twist.
How is Bubulubu traditionally served in Spanish‑style gatherings?
Bubulubu bites are typically presented on a decorative platter, often as a sweet bite between savory tapas or as a festive dessert at birthdays and family gatherings. The bright red color and chocolate coating make them eye‑catching for party tables.
What occasions or celebrations is Bubulubu commonly associated with in Spanish‑language cultures?
These colorful gelatin bites are popular at children’s birthday parties, holiday gatherings like Navidad, and informal family get‑togethers where a quick, no‑bake sweet is appreciated.
What makes Bubulubu Red Gelatin Yogurt Bites special compared to other gelatin desserts in Spanish cuisine?
The combination of tangy Greek yogurt with sweet red gelatin creates a creamy‑yet‑chewy texture, while the chocolate coating adds a contrasting richness that isn’t typical in classic "gelatina" recipes.
What are the most common mistakes to avoid when making Bubulubu Red Gelatin Yogurt Bites?
Common errors include not fully dissolving the gelatin, which leads to grainy bites; freezing for too short a time, resulting in a soft texture; and overheating the chocolate, which causes it to seize. Follow the critical steps for best results.
Why does this Bubulubu recipe use both flavored red gelatin and unflavored powdered gelatin?
The flavored packet provides color and taste, while the extra unflavored gelatin boosts the setting power, ensuring the bites stay firm after being frozen and later coated with chocolate.
Can I make Bubulubu Red Gelatin Yogurt Bites ahead of time and how should I store them?
Yes, you can prepare the gelatin bites up to three days in advance. Keep them in an airtight container in the refrigerator. If you coat them with chocolate, store the coated bites in the fridge for up to a week.
What texture and appearance should I look for when the Bubulubu bites are done?
The bites should be firm to the touch, with a smooth, glossy red surface before chocolate. After coating, the chocolate should be a thin, even layer that hardens to a matte finish without cracks.
How do I know when the chocolate coating is properly melted for Bubulubu?
The chocolate is ready when it is completely smooth, glossy, and flows easily without lumps. Stop microwaving as soon as it reaches this stage to avoid scorching.
What does the YouTube channel Nava Luis specialize in?
The YouTube channel Nava Luis focuses on fun, informal home cooking videos that blend humor with simple, quick recipes often inspired by Latin American snack culture.
How does the YouTube channel Nava Luis's approach to Spanish‑style desserts differ from other cooking channels?
Nava Luis emphasizes playful storytelling, spontaneous improvisation, and minimal equipment, delivering recipes that feel like a casual kitchen experiment rather than a polished tutorial, which sets the channel apart from more formal cooking shows.
Last updated: September 6, 2026
