This creamer is dreamy.
It’s sweet, nutty, creamy, and purple! You can use it in your coffee, drizzle it over pancakes, stir it into oatmeal, or honestly…
just sneak spoonfuls straight from the jar (guilty 🙋♀️).
If you love the earthy sweetness of ube (purple yam) and that rich, tropical flavor of coconut—this is gonna be your new favorite thing.
It’s simple, fun to make, and adds a splash of color to your morning.
What You’ll Need
- 1 cup cooked ube (mashed purple yam)
- 1 cup full-fat canned coconut milk
- ½ cup sweetened condensed milk
- 2 tbsp maple syrup (optional for extra sweetness)
- 1 tsp vanilla extract
- Pinch of salt
Why I Love This Recipe
I started making this creamer when I wanted something that felt a little more special than just milk in my coffee. I grew up eating ube in Filipino desserts, and one day I thought—why not make it drinkable?
- It’s colorful and fun, but not just for looks—ube has a deep, naturally sweet flavor.
- The coconut milk makes it super rich and dairy-free (except for the condensed milk, but that’s easy to swap!).
- Keeps well in the fridge for over a week, and makes even plain iced coffee feel like a treat.
Makes: about 2 cups
Time: 15 minutes
Why This Recipe Works (Quick Science)
Ube has a naturally starchy, smooth texture that blends beautifully when cooked and mashed. Coconut milk adds richness and fat, which helps carry the flavor and gives the creamer its silky texture. Sweetened condensed milk balances the earthiness with creamy sweetness, while maple syrup gives it a deeper note and helps it stay pourable straight from the fridge.
Pro Tips
- Use steamed or boiled ube — It mashes smoother and gives better flavor than roasted.
- Blend it well — A blender or immersion blender makes it silky with no lumps.
- Strain it if needed — If your ube is a little chunky, a fine mesh strainer helps make it super smooth.
- Chill before using — It thickens as it chills and tastes better cold.
- Add more coconut milk if you want a thinner consistency.
Tools You’ll Need
- Blender or immersion blender
- Measuring cups and spoons
- Saucepan
- Spatula or spoon
- Jar or airtight container
Substitutions & Variations
- No condensed milk? Use coconut condensed milk or more maple syrup + a few tbsp coconut cream.
- No maple syrup? Skip it or use honey or agave.
- Want it dairy-free? Use all maple syrup or sweetened coconut condensed milk.
- Want a stronger flavor? Add ½ tsp ube extract for that classic purple dessert flavor.
Make Ahead Tips
You can make this creamer up to a week ahead! Store in a sealed glass jar in the fridge and shake before using. It might thicken in the fridge—just give it a good stir or let it sit out for 5–10 minutes.
Instructions
Step 1: Cook & Mash the Ube
If you’re using fresh ube, boil or steam it until fork tender, then mash until smooth. You want 1 cup mashed.
Step 2: Add Everything to the Saucepan
In a saucepan, combine the mashed ube, 1 cup coconut milk, ½ cup sweetened condensed milk, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt.
Step 3: Heat Gently
Turn the stove to low-medium heat. Stir the mixture constantly for about 5–7 minutes, just until everything is warmed through and smooth.
Step 4: Blend It
Turn off the heat. Pour the mixture into a blender or use an immersion blender right in the pan. Blend until completely smooth.
Step 5: Cool & Store
Let the creamer cool completely. Pour into a clean jar or bottle and refrigerate.
Leftovers & Storage
Store in the fridge in a sealed jar or container for up to 7 days. Shake or stir before using. It might thicken—just warm it slightly or add a splash of coconut milk to loosen it.
What to Serve With
- Iced or hot coffee
- Oatmeal or chia pudding
- Over pancakes or waffles
- Stirred into milk tea or lattes
- Drizzled on vanilla ice cream (seriously, try it)
Common Mistakes
- Skipping the blending: Ube can be lumpy—blending gives that silky texture.
- Overheating the mix: This can cause the coconut milk to separate. Heat gently!
- Not using full-fat coconut milk: Light versions won’t give you that creamy, rich texture.
FAQ
Can I use ube jam instead of mashed ube?
Yes! Just reduce the condensed milk and maple syrup a bit, since jam is already sweet.
Does it taste like coconut?
Yes, but it’s balanced. The ube and vanilla mellow it out.
Can I freeze this?
I wouldn’t. It can separate after thawing. Best kept in the fridge.
Do I need ube extract?
Nope! This recipe uses real ube for flavor and color, but a few drops of extract can boost it if you want that nostalgic Filipino dessert flavor.
Ready to Make It?
Give this ube coconut creamer a try and let me know how you used it—coffee, pancakes, or straight from the jar (no shame). Drop a comment below if you have any questions or share how it turned out. I’d love to hear from you 💜
