Looking for a refreshing way to use Ube Powder? This Iced Ube Coconut Water combines naturally sweet coconut water with a creamy Ube foam for a light, tropical drink with a beautiful layered appearance.
Unlike a traditional Ube latte, this recipe uses coconut water as its base, making it especially refreshing for warmer days. Ube Purple Yam Powder (Dioscorea alata) adds its characteristic purple colour and mild, slightly sweet flavour, while coconut complements Ube particularly well.
Ingredients
For 1 large glass:
- 200 ml chilled coconut water
- 1–2 tsp Ube Purple Yam Powder
- 60 ml coconut milk
- 20 ml coconut cream
- 1–2 tsp maple syrup or simple syrup, to taste
- ½ tsp vanilla extract
- Ice cubes
- Toasted coconut flakes for topping
How to Make Iced Ube Coconut Water
1. Make the Ube Coconut Foam
Add the Ube Purple Yam Powder, coconut milk, coconut cream, vanilla and sweetener to a small bowl or milk frother.
Whisk or froth until smooth, creamy and lightly aerated. Make sure the Ube Powder is thoroughly incorporated.
2. Prepare the Coconut Water
Fill a glass generously with ice.
Pour approximately 200 ml of chilled coconut water over the ice, leaving enough room at the top for the Ube layer.
3. Create the Ube Layer
Slowly pour or spoon the Ube coconut foam over the coconut water.
For the layered appearance shown here, pour it gently over the back of a spoon so that the Ube cream remains towards the top of the glass.
4. Finish
Top with toasted coconut flakes.
Serve immediately and stir before drinking for a creamy Ube and coconut flavour throughout.
Make It Your Own
For a creamier drink, replace some of the coconut water with coconut milk. For a stronger Ube flavour, increase the Ube Powder slightly. You can also add an espresso shot to create an Iced Ube Coconut Coffee.
