Boil the ube

• Chop the ube into large chunks, leaving the skin on.
• Place in a pot, cover with water and boil until completely fork tender.

Peel and grate

• Let the ube cool until easy to handle, then peel off the skin.
• Grate the ube, keeping it slightly chunky, or blend smoother later with a hand blender.

Combine with the milks

• Transfer the grated ube to a wide pan.
• Add the condensed milk, evaporated milk, coconut milk, sugar and salt.

Cook the halaya

• Cook over low heat, stirring continuously, until well combined and the mixture pulls away from the pan.
• Turn off the heat and stir in the butter and vanilla extract.

Make the latik

• Cook the coconut cream over medium-low heat until the oil separates and the solids turn golden brown.
• Strain and set the latik aside.

Serve

• Transfer the ube halaya to a serving dish.
• Top with the latik and enjoy.