| How to use? | No-Churn Vegan Ube Ice Cream
This incredibly simple, dairy-free frozen treat requires no ice cream maker and delivers a velvety texture.
- Ingredients: 1 full can (320g) Nature's Charm Ube Sweetened Condensed Coconut Milk, 400ml chilled Nature's Charm Coconut Whipping Cream (or heavy coconut cream), and 1 tsp vanilla extract.
- Method: Pour the chilled coconut whipping cream into a bowl and whip using an electric mixer until stiff peaks form. Gently fold in the entire can of ube condensed milk and the vanilla extract using a spatula until completely smooth and purple. Pour into a freezer-safe container, cover tightly, and freeze for at least 6–8 hours before scooping.
No-Bake 3-Ingredient Ube Cheesecake Bars
Perfect for a quick, elegant dessert with a striking purple layer.
- Ingredients: 120g to 150g of the Ube Condensed Coconut Milk, 300g vegan cream cheese (softened), and 150g crushed vegan graham crackers or digestive biscuits mixed with 3 tbsp melted coconut oil.
- Method: Press the crushed biscuit and coconut oil mixture firmly into the bottom of a lined baking tin to form the crust. In a separate bowl, beat the vegan cream cheese and ube condensed milk together until perfectly smooth and creamy. Pour the purple filling over the crust, smooth out the top, and chill in the freezer for 1–2 hours until firmly set. Slice into bars and keep refrigerated.
Vegan Filipino Ube Flan
An eggless, dairy-free version of traditional Leche Flan inspired by plant-based creators.
- Ingredients: 1 can (320g) Ube Condensed Coconut Milk, 280ml Nature's Charm Evaporated Coconut Milk, 200g coconut cream, 40g cornstarch, 2 tsp agar-agar powder, and a pinch of salt. For the caramel layer: 100g sugar melted down with 2 tbsp water until golden amber.
- Method: Pour the hot caramelized sugar into the bottom of your flan molds and let it harden. In a saucepan, whisk together all the remaining custard ingredients until completely smooth. Bring to a gentle boil over medium heat, stirring constantly for 3–5 minutes so the agar-agar activates and thickens the mixture. Pour the purple custard over the hardened caramel. Let it cool to room temperature, then refrigerate for 4 hours until firmly set before flipping onto a plate.
Ube Bounty Chocolate Hearts
A fun, sticky coconut candy upgrade.
- Ingredients: 3 cups unsweetened desiccated coconut, ~150g Ube Condensed Coconut Milk, 1 tbsp melted coconut oil, and 150g vegan dark chocolate (for coating).
- Method: Mix the desiccated coconut, coconut oil, and ube condensed milk in a bowl until it forms a sticky, bright purple dough. Shape the mixture into small bars or press them into heart-shaped silicone molds. Freeze the shapes for 20 minutes to firm them up. Melt the dark chocolate, dip each purple coconut bite into it to coat completely, and set on parchment paper to harden.
Quick Everyday Ideas (No Recipe Needed)
If you have leftover ube condensed milk in your can, you can easily use it up as a flavor enhancer:
- Ube Iced Latte: Stir 1–2 tablespoons directly into hot espresso or matcha, then pour over ice and top with oat milk for a vibrant layered café drink.
- Breakfast Drizzle: Warm it slightly and pour over vegan pancakes, waffles, or morning porridge.
- Instant Dip: Serve cold or at room temperature as a dipping sauce for fresh fruit, churros, or sweet breads.
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