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Ube Coconut Iced Latte: Your Daily Dose of Purple Paradise
Samantha Jones

Ube Coconut Iced Latte: Your Daily Dose of Purple Paradise

This vibrant iced latte blends creamy coconut milk with sweet ube (purple yam) for a tropical, purple-hued treat. The ube jam provides a nutty, slightly floral flavor that complements rich coffee and a velvety coconut base. Perfect for cooler mornings or a sweet afternoon pick-me-up, it's a quick, customizable recipe with a luscious texture and bright color.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons ube jam or ube halaya
  • 1 tablespoon sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3/4 cup canned coconut milk, shaken well
  • 1/2 cup strong brewed espresso or coffee (at room temperature)
  • 1 cup ice cubes
  • 1 tablespoon coconut cream, for topping
  • Optional: 1 teaspoon sugar or maple syrup to taste

Method
 

  1. Mix ube jam, sweetened condensed milk, and vanilla extract in a small mixing bowl until smooth.
  2. In a tall glass, combine cooled espresso/coffee, coconut milk, and the ube mixture. Stir well.
  3. Top with ice cubes, then add coconut cream for a frothy finish.
  4. Optional: add extra sugar/maple syrup for increased sweetness.

Notes

Ube halaya (mashed purple yam with sugar) can replace jarred ube jam if prepared in advance.
Use ube powder mixed with coconut milk for a lighter version if halaya is unavailable.
Adjust coffee strength: dialing down espresso intensity suits stronger coconut flavors.
Store leftovers refrigerated for up to 24 hours (best served fresh).