Prep time: 20 minutes
Cooking time: 1 hour
2 packages (2 lbs) frozen purple yam
1 can coconut cream or coconut milk
1 can evaporated milk
1 can condensed milk
pinch of salt
Pandan leaves if using
Vanilla extract if using
1/2 cup sugar
Ube food color
3 tbsp butter
Boil Purple yam until soft.
Strain to remove excess liquid
Bring coconut milk/cream into a boil and add yam
Add evaporated and condensed milk and add salt.
Add ube extract for deeper purple color.
Add sugar – continue to stir.
Add butter for silkiness and continue to stir.
Use medium heat.
Cool down before transferring into a ramekin brushed with melted butter.