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Creamy Ube Coconut Ice Pops
In the Philippines, ice candy is sold in long plastic tubes from home freezers, and ube is one of the favorite flavors. These ice pops use the same idea: coconut milk, evaporated milk, and ube halaya blended until smooth, then frozen in popsicle molds. The halaya makes them thick and creamy, so they don't turn icy the way juice pops do. You need a blender, a popsicle mold, and about 15 minutes of work. They need at least 6 hours in the freezer, so make them the night before.
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Ingredients
- 1 cup Ube Halaya, Homemade or jarred, at room temperature
- 1 can (13.5 oz) Full-Fat Coconut Milk, Shaken well
- 0.5 cup Evaporated Milk, Or more coconut milk for a dairy-free version
- 0.33 cup Sweetened Condensed Milk, Use a little less if your halaya is very sweet
- 0.5 tsp Ube Extract, For stronger ube aroma and color
- 1 pinch Salt
- 0.33 cup Macapuno Strings, Optional, drained and chopped
Instructions
- Blend the Base Add the ube halaya, coconut milk, evaporated milk, condensed milk, ube extract, and salt to a blender. Blend on high for 30-45 seconds until completely smooth with no lumps of halaya left.
- Taste and Adjust Taste the mixture. It should taste slightly too sweet, because cold dulls sweetness once frozen. Blend in another tablespoon of condensed milk if needed.
- Fill the Molds If using macapuno, drop a spoonful into each popsicle mold first. Pour the ube mixture into the molds, leaving about 1/4 inch at the top for expansion. Tap the molds on the counter to release air bubbles.
- Freeze Freeze for 1 hour, then insert the sticks so they stand upright in the half-set mixture. Freeze for at least 5 more hours, or overnight, until solid.
- Unmold and Serve Run the outside of the molds under warm water for 10-15 seconds, then gently pull out the ice pops. Serve right away, or wrap each one in parchment and store in a freezer bag.
Pro Tips
- Use full-fat coconut milk. Light coconut milk has more water, so the pops freeze harder and icier.
- If your jarred halaya is stiff from the fridge, microwave it for 15 seconds before blending so it mixes in smoothly.
- No popsicle mold? Pour the mixture into small paper cups, cover with foil, and push a wooden stick through the foil to hold it upright.
Variations
- Ube Ice Candy: Pour the mixture into long ice candy bags, tie a knot at the top, and freeze flat. This is how it's sold at sari-sari stores in the Philippines.
- Ube Cheese Pops: Blend in 2 oz of softened cream cheese for a tangy, cheesecake-style pop, a nod to the popular ube-cheese pairing.
Nutrition (estimated, per serving)
270 calories · 36g carbs · 3g protein · 13g fat · 30g sugar · 1g fiber
Frequently Asked Questions
Can I use ube powder instead of halaya?
Yes, but the texture will be icier. Whisk 3 tablespoons of ube powder with 1/4 cup of hot water into a paste, let it cool, and add an extra 2 tablespoons of condensed milk to make up for the sweetness and body the halaya would add.
How long do these keep in the freezer?
Wrapped individually and stored in a sealed freezer bag, they keep for up to 1 month. After that they can pick up freezer odors and ice crystals.
Why are my ice pops icy instead of creamy?
Usually the mixture has too much water or too little fat and sugar. Use full-fat coconut milk, don't skip the condensed milk, and make sure the halaya is fully blended in, because it's what keeps the texture creamy.
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Dragonfly Ube Halaya Purple Yam Jam — read our review.