Directions

1. Fill 4 ice molds to the fill line with coconut water and freeze for 12 to 24 hours.
2. This can be done the day before. Make your syrup. Combine in a saucepan 1/2 cup (125 mL) water, 1/2 cup (130 g) sugar, lime juice, salt, and 3/4 cup (180 mL) coconut cream. Bring to a boil on medium heat and reduce to low. Heat just until the sugars dissolve. Remove from heat, strain and cool down completely. Store in the refrigerator.
3. This can be done the day before. Make your jam. In a nonstick small pot on medium-low heat, combine 1 lb. (450 g) thawed ube, 1/2 cup (130 g) sugar, 1 can (354 mL) evaporated milk, 1/2 tsp (2.9 g) salt, 1/2 cup (125 mL) sweetened condensed milk, and ube extract. Bring to a boil while whisking until it comes together and then stir frequently with a wooden spoon for about 20 minutes, so the mix doesn’t burn or stick to the bottom. Lower heat if needed. The jam should be very thick like paste when ready. Remove from heat and add 3 Tbsp. (30 g) butter. Cool down completely.