Ube Colada Recipe

Prepare ube mixture

In a medium saucepan over low heat, combine 1 cup ube halaya, 1 cup coconut cream, 1 cup sweetened condensed milk and 2 tablespoons granulated sugar. Stir constantly until the mixture is warm and homogenous (about 4–6 minutes); do not boil. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool to room temperature (about 15–20 minutes). The warmed mixture thins the halaya so it blends smoothly into the cocktail.

Blend the cocktail

Into a high-speed blender add the cooled ube base (all of the mixture from the saucepan), 3 oz white rum, 1 oz dark rum (if using), 1 cup pineapple juice, 1 cup coconut milk, 1 tablespoon fresh lime juice and 3 cups ice. Secure lid and blend on high until smooth and creamy, about 45–60 seconds. If too thick, add 1–2 tablespoons pineapple juice or coconut milk and pulse to adjust consistency. If too thin, add a handful more ice and blend again.

Taste and balance

Taste the blended drink and adjust sweetness or acidity as needed: add up to 1 tablespoon sweetened condensed milk or 1 teaspoon sugar for more sweetness, or another 1/2 teaspoon lime juice for brightness. Blend briefly after any adjustment to incorporate.

Pour the blended Ube Colada into two chilled hurricane glasses (or one large glass).

Garnish each glass with a toasted coconut rim or sprinkle 1 teaspoon toasted coconut flakes over the top, add a pineapple wedge and an optional maraschino cherry on a cocktail pick. Serve immediately with a straw.

Optional non-alcoholic version: omit rums and increase pineapple juice by 3–4 oz and coconut milk by 2–4 tbsp, or add 1/4 cup coconut water for a balanced mouthfeel.