# Ingredients:
→ Ube Layer
01 - 1 cup cooked ube (purple yam), mashed
02 - 1/2 cup granulated sugar
03 - 1 cup coconut milk (full-fat)
04 - 1/2 teaspoon ube extract
05 - Pinch of salt
→ Pistachio Layer
06 - 3/4 cup shelled pistachios, unsalted
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup honey or sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish (Optional)
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk, for drizzling
# Directions:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture becomes smooth and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - Blend shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt until smooth. Pour the mixture into a saucepan and gently heat over medium-low, stirring often for 5 minutes. Do not allow to boil. Remove from heat and cool.
03 - Pour the cooled ube mixture evenly into popsicle molds, filling halfway. Freeze for 1 hour until partially set.
04 - Once the ube layer is set, pour the pistachio mixture over each mold, filling to the top. Insert sticks and freeze for at least 5 hours, or until completely solid.
05 - Remove bars from molds. Optionally, drizzle with sweetened condensed milk and sprinkle chopped pistachios before serving.
