Ube & Coconut Cream Pie Love and Olive Oil
In a small skillet over medium heat, add in 1/2 a cup of unsweetened shredded coconut. Toast the coconut for 2 to 3 minutes, stirring constantly, or until it reaches your desired color. Transfer to a clean dish and let it come to room temperature. Preparing the Ube-Coconut cream filling:
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Make the filling: Combine the, ube halaya, coconut cream, ube extract, and agave nectar in a food processor and blend until smooth.Pour the blended mixture into the cooled crust and use a spatula to smooth the top. Top with desiccated coconut. Place pie into the refrigerator for at least two hours to allow the filling to firm up.
Ube Ice Cream (Purple Yam Ice Cream) The Flavor Bender
Make the cupcakes. 1. Preheat oven to 325°F (165°C). Line a cupcake pan with cupcake liners. Set aside. 2. In a large bowl, beat together the eggs, sugar, and oil until well mixed and you can no longer see sugar crystals. Add the ube and beat until well combined. Stir in the ube flavoring.
Ube & Coconut Cream Pie Love and Olive Oil
Prep - Lower the oven temperature to 325℉. Beat cream cheese - In a large mixing bowl, use an electric hand mixer to beat cream cheese until very creamy. Mix batter - Add sugar, greek yogurt, vanilla extract, ube halaya, and ube extract. Mix on low speed until thoroughly combined.
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Let it come to a simmer. Whisk the 2 egg yolks in a mixing bowl. Add a couple of tablespoons of the simmered cream to temper. Add the egg mixture back to the saucepan. Then add sugar and amaretto. Lower heat, and continue mixing until the sauce thickens; careful not to let it boil.
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Scrape down the sides. 32 oz full-fat cream cheese. Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Add the ube halaya and mix again until evenly distributed. Scrape down the sides again. 1 cup granulated sugar, ¼ cup cornstarch, ⅓ cup ube halaya.
Ube Ice Cream (Purple Yam Ice Cream) The Flavor Bender
The ube coconut cake recipe below gives instructions for a 7-inch 3-layer cake with 4 ½ cups of whipped cream cheese frosting. You can create your combination of flavors using my Cakeculator. You can go here and select "Ube Coconut chiffon" for the cae flavor, and any pan size (cakes or cupcakes or whatever) and then choose the frosting of.
Ube Cake with White Chocolate Coconut Cream
Ube powder - made from dehydrated purple yam, it still packs lots of flavor and vibrant purple color. Rehydrate the powder in water, then bring to a simmer and cook until thickened into an ube paste (5-10 minutes). You will need: 2 tablespoons ube powder + ⅔ cup water + ¼ cup sweetened condensed milk or sugar.
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Instructions. Preheat oven to 325 F. Grease the bottom of two 9- inch round baking pans and line the bottom part with parchment paper. In another large mixing bowl, stir together oil, milk, egg yolks and the ube flavoring. In another bowl, combine the flour, baking powder, 1 cup of sugar, flour and salt.
Ube & Coconut Cream Pie Love and Olive Oil
Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt.
Ube & Coconut Cream Pie Love and Olive Oil
Batter. Preheat oven to 350 °F. Cut out parchment paper to line each cake pan. In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated.
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Instructions. Using a stand mixer, whip the dairy-free heavy cream until stiff peaks. Do not over mix. Once stiff peaks form, gently fold in the coconut condensed milk, ube extract, vanilla extract, and salt. Pour the mixture in a freezer safe container, and cover.
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Add your eggs 1 at a time and beat for about 15 seconds or just until blended. Avoid over beating the batter because you don't want to incorporate too much air into it. Before putting your cheesecake in the oven, gently tap your pan on the counter a few times to release any air bubbles hiding in the batter.
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Key Ingredients - Ube Cupcakes with Coconut Buttercream. Below are some key and optional ingredients for this recipe: Dry Ingredients. Cake flour: Cake flour is a good choice for this ube dessert recipe as it leads to a fine, tender crumb cupcake as it has a lower protein level.; Baking powder: You need 2 teaspoons in this moist ube cupcake recipe for the lift.
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Let cool completely. To make filling, combine coconut milk, 1 1/4 cups whole milk, ube halaya, sugar, salt and cinnamon in a heavy saucepan set over medium heat. Bring to a simmer, stirring occasionally until sugar is dissolved. Whisk remaining 1/4 cup milk with egg yolks in a medium bowl. Whisk in cornstarch until smooth and no lumps remain.
Ube & Coconut Cream Pie Love and Olive Oil
Blitz all the filling ingredients in the blender. Strain the mixture and pour into the prepared crust. Place your pie on the lowest rack of your oven and bake for 1 hour. If the crust begins to brown too much before the filling is cooked, loosely cover the pie with foil.
