Ube (Purple Yam) Coconut Pudding 紫薯椰子布丁

INGREDIENTS (makes 20 x 2oz cup)

·               1 (16 oz) package frozen grated purple yam (Ube) (Pic 1), thawed 

·               2 cups coconut milk

·               1 can of condensed milk

·               1 cup whipped cream

·               1 tbsp gelatin plus 3 tbsp water

·               1 tsp vanilla extract (optional)

·               For Garnish: 1/2 cup of whipped cream plus some toasted grated coconut

INSTRUCTIONS

1.    In a pot, combine coconut milk, condensed milk, grated purple yam and vanilla, if using.(pic 2)

2.    Stirring constantly for 30 minutes or until mixture is thick and sticky. (Pic 3)

3.    Sprinkle gelatin to water. Microwave in half power for 30 seconds, repeat until all gelatin dissolved in water. Add it to the purple yam batter. Mix well. 

4.    Coola and set aside mixture. Whip whipping cream until soft peak. Add whipped cream to mixture and mix well (Pic 4).Then transfer mixture to serving cup and refrigerate until all set.

5.    Add whipped cream and sprinkle some toasted grated coconut for garnishing.

Recipe adapted from : http://salu-salo.com/filipino-purple-yam-dessert-halayang-ube/