Cup of Yum
1. In a pan over medium heat, add grated ube, evaporated milk, condensed milk, butter, and vanilla extract (optional). Bring to a boil, until butter is melted and ube is incorporated.
2. Lower heat and continue to simmer, stirring regularly, for about 45 minutes. The mixture should have the consistency of a thick, soft, sticky paste, and pulls slightly from the sides of the pan.
3. Grease the sides of your molds (ideally llanera molds) with coconut oil (from the latik preparation) or melted butter.
4. Transfer the ube halaya into the molds and flatten using a greased spoon. Allow to cool in the fridge for at least 30 minutes.
5. To serve, unmold ube halaya onto a plate. Lightly brush the top with coconut oil and garnish with latik. Ube halaya is typically served at room temperature.

Latik

1. In a pan over medium heat, add coconut cream and bring to a boil.
2. Continue to cook, stirring occasionally for about an hour.
3. Lower heat to low and simmer.
4. After another 30 to 45 minutes, coconut oil will start to separate and solids will begin to form.
5. Continue stirring regularly and scrape the sides and bottom of the pan to avoid burning.
6. Continue to cook and stir until the coconut curds turn golden brown.
7. Drain latik from the oil with a cheesecloth or a fine sieve.