INGREDIENTS
- 1/2 cup frozen grated ube (purple yam; about 2 1/2 ounces)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup plus 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
- 3/4 cup small-dice ripe mango, ripe banana, sweetened jackfruit, coconut gelatin, and whole boiled red mung beans or corn (use all of these or a combination of two or three to total 3/4 cup)
INSTRUCTIONS
- Place the ube, cream, milk, and 1/4 cup of the sugar in small saucepan over medium heat and whisk until the sugar has dissolved, about 10 minutes. Transfer the mixture to a blender. Purée until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
- Pour the mixture into a heatproof measuring cup and stir in the vanilla. Divide the mixture among the pop molds, filling them halfway. Place in the freezer until almost completely solid, about 2 hours.
- When the frozen ube is ready, prepare the coconut milk–fruit mixture. Place the coconut milk in a small bowl and add the remaining 3 tablespoons sugar. Whisk until the mixture is smooth and the sugar has dissolved, about 2 minutes. Stir in the fruit or other add-ins, if using; set aside.
- Remove the molds from the freezer, stir the coconut milk–fruit mixture again, and, using a spoon, evenly divide the mixture among the molds. Insert the sticks and freeze until solid, at least 6 hours.