Ube Coconut Cream Pie Jars

Ingredients

Biscuit base

• 1 cup (100 g) finely crushed graham crackers
• 3 tbsp unsalted butter, melted
• ⅛ tsp fine salt

Ube cream

• 8 oz (225 g) fully cooked plain mashed ube, thawed if frozen, not sweetened ube jam
• 8 oz (225 g) mascarpone, cool but not ice-cold
• ⅓ cup (100 g) sweetened condensed milk
• ½ tsp vanilla extract
• ½ cup cold heavy cream

Coconut crown

• ½ cup cold heavy cream
• 2 tbsp thick canned coconut cream, stirred smooth and chilled
• 1 tbsp powdered sugar
• ¼ cup toasted unsweetened coconut flakes

Equipment

Six 8-fl-oz jars, mixer, bowls

Allergens and ingredient notes: Milk, wheat, coconut; check graham crackers for additional allergens.

Step by step

1. Mix graham crumbs, melted butter, and salt. Divide equally among the six jars and press lightly into the bases.
2. Check that the ube is fully cooked and cool. Beat it with mascarpone, condensed milk, and vanilla on low speed until smooth; if the yam has fibrous bits, mash it through a sieve before mixing.
3. Whip the first ½ cup heavy cream to soft peaks in a separate bowl and fold into the ube mixture. Divide all ube cream among the jars, leaving room for the topping.
4. Whip the separate topping cream with chilled coconut cream and powdered sugar to medium peaks. Divide over the jars. Cover and refrigerate for at least 2 hours.
5. Add the toasted coconut flakes immediately before serving. The purple shade comes from the cooked yam and will vary by the product; no coloring is required.

The Devotti twist: The ube layer uses plain cooked yam rather than sweetened jam, allowing the condensed milk to control the sweetness.

Make ahead and storage

Keep covered and refrigerated up to 3 days. Add coconut flakes at serving time.

Image: AI-generated recipe illustration; homemade results and presentation will vary.