# 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 unsalted shelled pistachios
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 for drizzling
# How to Make It:
01 - Combine mashed ube, sugar, coconut milk, ube extract, and salt in a saucepan. Warm over medium heat, stirring continuously, until the mixture becomes smooth and thickens slightly, approximately 5 minutes. Remove from heat and allow to cool to room temperature.
02 - Add pistachios, whole milk, heavy cream, honey or sugar, vanilla extract, and salt to a blender. Process until completely smooth.
03 - Transfer the blended pistachio mixture to a saucepan. Warm gently over medium-low heat, stirring often for 5 minutes. Do not allow to boil. Remove from heat and cool.
04 - Pour the cooled ube mixture evenly into popsicle molds, filling each mold halfway. Freeze for 1 hour until the layer firms up.
05 - Pour pistachio mixture over the set ube layer, filling molds to the top. Insert sticks. Freeze for a minimum of 5 hours, or until fully solidified.
06 - Remove bars from molds. For presentation, drizzle with condensed milk and sprinkle with chopped pistachios before serving, if desired.
