Coconut Ube Shave Ice
Uses [KitchenAid® Stand Mixer](https://www.kitchenaid.com/countertop-appliances/stand-mixers.html) and [Shave Ice Attachment](https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.shave-ice-attachment.ksmsia.html?)
Ingredients
4 Tbsp. sweetened condensed milk (60 mL, optional, for garnish)
1/2 cup toasted coconut (45 g)
2 cups heavy cream (500 mL)
1 tsp. ube extract (4 g, for ube ice cream)
1/4 cup evaporated milk (60 mL, for ube ice cream)
1/4 tsp. salt (1.9 g)
1/4 tsp. vanilla extract (1.2 g)
1/3 cup sweetened condensed milk (80 mL, for ube ice cream)
1 cup ube jam (227 g)
3 Tbsp. butter (30 g)
1/2 tsp. ube extract (2 g, for ube jam)
1/2 cup sweetened condensed milk (125 mL, for ube jam)
1/2 tsp. salt (2.9 g, for ube jam)
12 oz. evaporated milk (354 mL, for ube jam)
1/2 cup sugar (130 g)
1 lb. ube (450 g, cooked, grated, and frozen)
3/4 cup coconut cream (scraped from the tops of the coconut milk can)
1 pinch kosher salt (0.9 g)
1 lime (30 mL juice)
1/2 cup sugar (130 g, for coconut syrup)
1/2 cup water (125 mL)
4 blocks ice (frozen coconut water pucks)
Step by step
Fill 4 ice molds to the fill line with coconut water and freeze for 12 to 24 hours.
This can be done the day before. Make your syrup. Combine in a saucepan 1/2 cup (125 mL) water, 1/2 cup (130 g) sugar, lime juice, salt, and 3/4 cup (180 mL) coconut cream. Bring to a boil on medium heat and reduce to low. Heat just until the sugars dissolve. Remove from heat, strain and cool down completely. Store in the refrigerator.
This can be done the day before. Make your jam. In a nonstick small pot on medium-low heat, combine 1 lb. (450 g) thawed ube, 1/2 cup (130 g) sugar, 1 can (354 mL) evaporated milk, 1/2 tsp (2.9 g) salt, 1/2 cup (125 mL) sweetened condensed milk, and ube extract. Bring to a boil while whisking until it comes together and then stir frequently with a wooden spoon for about 20 minutes, so the mix doesn’t burn or stick to the bottom. Lower heat if needed. The jam should be very thick like paste when ready. Remove from heat and add 3 Tbsp. (30 g) butter. Cool down completely.
This can be done the day before. Make your ube ice cream. In a bowl, mix 1 cup (227 g) ube jam, 1/3 cup (80 mL) sweetened condensed milk, 1/4 tsp. (1.2 g) vanilla extract, 1/4 tsp. (1.9 g) salt, 1/4 cup (60 mL) evaporated milk and 1 tsp. (4 g) ube extract. Mix until smooth. Some chunkiness is normal. In a stand mixer, whip your cream until soft peaks. Slowly add the whip cream to your ube base and transfer your cream to a freezer-friendly container to freeze for 6 hours.
This can be done the day before. Spread your grated, sweetened coconut flakes on a sheet pan or cookie pan and bake in the oven at 350ºF for 8 to 10 minutes, stirring every 2 minutes until coconut is nice and golden brown. Remove from the oven and cool down completely before using.
This recipe does not need tempering. Take your ube ice cream out and let it soften for approximately 15 to 20 minutes. Put a spoonful of ube jam at the bottom of the serving dish. Shave the coconut ice over the jam. Top with syrup until it coats the ice. Scoop a spoonful of the softened ube ice cream on top and garnish with toasted coconut.
Tips: This is the basis for Halo-Halo dessert. It is a complex layered treat in Southeast Asia. Halo-Halo uses unsweetened evaporated milk and coconut milk topped shave ice with ube ice cream as a garnish. Also, it can have a whole assortment of sweet fillings at the bottom that can include sliced young coconut, sweetened red beans, grass jelly, sweet corn, jackfruit in syrup, palm seeds, sago, nata de coco, saba bananas, and even garnished with a slice of leche flan and sweetened condensed milk drizzled on top. The combinations are plentiful so build and add to your liking. Please know that all these sweet fillings change the sweetness of your final dessert. It's best to taste as you go so it doesn't get too sugary. If you don’t want to make homemade ube ice cream you can buy premade and skip both the jam and ice cream steps. Toasted coconut can be made on the stove top, but the oven method is preferred. Make sure you soften your ice cream for this recipe. Otherwise, the ice cream will be too hard to eat with the soft ice.