Creamy bars with ube and pistachio offer vibrant layers, nutty flavor, and striking color—an impressive dessert for any event.
# What You'll Need:
→ 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 granulated sugar
10 - 1 teaspoon vanilla extract
11 - Pinch of salt
→ Garnish
12 - 2 tablespoons chopped pistachios
13 - 1 tablespoon sweetened condensed milk
# Method Steps:
01 - Combine mashed ube, granulated sugar, coconut milk, ube extract, and salt in a saucepan. Cook over medium heat, stirring constantly, until smooth and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
02 - In a blender, add shelled pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt. Blend until mixture is smooth and nut pieces are finely processed.
03 - Pour pistachio mixture into a saucepan. Heat gently over medium-low, stirring often, for 5 minutes. Do not allow to boil. Remove from heat and let cool.
04 - Pour cooled ube mixture evenly into popsicle molds, filling each mold halfway. Transfer molds to freezer and freeze for 1 hour, until partially set.
05 - Remove molds from freezer and pour the cooled pistachio mixture over the set ube layer, filling molds to the top. Insert sticks and freeze for at least 5 hours, until bars are fully solid.
06 - Unmold frozen bars just before serving. Optionally drizzle with sweetened condensed milk and sprinkle chopped pistachios to finish.
