Ube Coconut Milkshake (Purple Yam Delight)

Ingredients

Prepare the Ube:
- If using fresh ube, peel and cube 1 medium purple yam. Boil in water for 20-25 minutes until fork-tender. Drain and mash until smooth. Let cool.
- If using frozen ube, thaw and mash, or use pre-cooked ube jam (halaya) for convenience.
Blend the Milkshake:
- In a blender, combine 1 cup mashed ube, 1 cup coconut milk, 1 cup vanilla ice cream, 1/2 cup whole milk, 2 tablespoons sweetened condensed milk, 1 teaspoon ube extract (if using), and 1/2 cup ice cubes.
- Blend on high speed for 30-45 seconds until smooth and creamy. If the mixture is too thick, add a splash of milk and blend again.
Taste and Adjust:
- Taste the milkshake and add more sweetened condensed milk if you prefer it sweeter. Blend briefly to incorporate.
Serve:
- Pour the milkshake into chilled glasses.
- Top with whipped cream and garnish with purple sprinkles or toasted coconut flakes, if desired.
Enjoy:
- Serve immediately with a straw for sipping this vibrant, tropical delight!

For a vegan version, use coconut-based ice cream and plant-based milk, and replace sweetened condensed milk with coconut condensed milk.
Ube extract enhances the purple color and flavor but can be omitted if using high-quality ube.
Store any leftover mashed ube in an airtight container in the fridge for up to 3 days or freeze for up to a month.