Here, I have used ube to create a delicate panna cotta that not only tastes amazing but is also breathtakingly beautiful due to its inborn purple color! Purple yams, or ube, are a preferred sweet food in the Philippines and are used to make jam, biscuits, and other treats.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 3 hrs 15 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 6 |
Ingredients
- 1 ube (purple yam), peeled
- 1 ½ cups whole milk, divided
- 1 cup coconut milk
- ½ cup white sugar
- 1 (.25 ounce) package unflavored gelatin
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
- Combine 1 cup puréed ube, 3/4 cup whole milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth.
- Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top and let stand for 5 minutes.
- Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase the heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.
- Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 41 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used cream and 2% milk instead of whole milk. It came out great, rich and creamy.
I had Ube in a smooth bowl a couple of weeks ago and I was hooked. I tried to find the recipe and this came very close to it. The store had it labeled as sweet purple potatoes and the produce person said that it was the same thing, called differently in other countries. They are smaller than a sweet potato and ended buying about 6 of them. I had enough to double the recipe and used the full 13.66 oz can of coconut milk , 1% milk, 1/2 cup of sugar, and 1 packet of gelatin. After making it, I placed it in a big bowl and left it in the fridge for 4 hours. I wanted a thicker consistency so I placed it in the freezer for over a hour before eating. It’s so good and creamy. However, the coconut milk over powered the taste. The next time I make this, I will just use 1/2 a can of coconut milk. otherwise, this is a winner. Thanks!
incredible! tastes like it has vanilla in it even though it doesn’t. thought it would be heavy, but it’s not. Delicious!
This came out so good and looked so pretty! will definitely make again
I just made this again using all whole milk instead of coconut milk and it’s just as delicious. My kids love it too! Since the ube is so sweet you can even reduce the sugar to 1/3 cup, which would make each serving less than 1 tbsp of added sugar each.