The Memory Behind This Treat
The first time I tasted Ube Panna Cotta, I was standing in my aunt’s warm Manila kitchen, still sticky from the tropical heat, holding a tiny glass cup that looked almost too pretty to eat. She had taken a very Italian idea and quietly folded it into our Filipino pantry, like it had always belonged there. I remember watching her mash the steamed ube with the back of a fork until it turned into this velvety, deeply purple paste, then whisk it into warm milk and coconut milk. No fancy gadgets, just a small saucepan, a wooden spoon, and the kind of patience that comes from making dessert as an act of love. When she finally handed me a spoonful, the panna cotta had this gentle wobble, the kind that tells you it’s set just right—not rubbery, not runny, just soft and silky.
Years later, when I started testing my own version of Ube Panna Cotta in my tiny apartment kitchen, I kept coming back to that memory. I burned a batch by letting the agar-agar boil too long. Another time, I forgot to mash the ube well enough and ended up with grainy purple “surprises” in every bite—not the fun kind. Those little mishaps reminded me why this dessert is special: it asks you to slow down. You steam the ube until it’s tender, you blend it smooth with milk and sugar, you gently heat everything until it steams but never boils. It’s the kind of recipe you make when you want to create something simple yet stunning, the kind of dessert you’d proudly bring out after a cozy family dinner or a laid‑back gathering with friends, knowing that soft lavender wobble will steal the show.
How To Make It (Mix & Ingredients)
To make this Ube Panna Cotta, you’ll start by softening the star ingredient: fresh ube. Peel the purple yam, cut it into chunks, and steam until it’s fork-tender and your kitchen smells nutty and sweet. Once it cools, mash it very smoothly or blend it so you don’t end up with grainy bits in your otherwise silky panna cotta. You’ll measure about 1 cup of this purée, then blend it with whole milk, coconut milk, and sugar until the mixture looks like a smooth, velvety lavender milkshake. If your blender struggles, stop and scrape down the sides so all the ube blends in evenly.
Instructions Process of Ube Panna Cotta
Next comes the part that makes a panna cotta set just right: the agar-agar. In a small saucepan, sprinkle the agar-agar powder over the remaining whole milk and let it sit for a few minutes so it can bloom and hydrate. Gently heat this mixture over medium-low, whisking until the agar fully dissolves—you’re aiming for steam, not a rolling boil, so the milk doesn’t scorch. When it’s completely smooth, pour in your ube mixture and keep stirring as it heats through, again without letting it boil. At this point the color should be a gorgeous, even purple with no streaks or lumps.Once everything is hot and well combined, you’ll pour the mixture into small glasses, ramekins, or silicone molds—anything that can show off that dramatic purple color. Let the filled containers cool slightly on the counter, then refrigerate until firm and jiggly, at least 3 hours. The set texture should be tender and creamy, not rubbery; if you tilt the dish, it should wobble like a soft pillow. You can serve your Ube Panna Cotta straight from the cups or unmold it onto plates and garnish with toasted coconut, a dollop of whipped cream, or a drizzle of condensed milk for extra indulgence.
Make-Ahead & Storage
This Ube Panna Cotta is a dream make-ahead dessert, which is why I love serving it for dinners and holidays. For the best texture, prepare it at least 1 day ahead, giving it plenty of time to chill and fully set. Once cooled and set in the fridge, cover each glass or mold tightly with plastic wrap to prevent a skin from forming and to keep any fridge odors away. You can comfortably store your Ube Panna Cotta in the refrigerator for 3–4 days without losing that silky, creamy finish. If you’d like to stack the glasses, place a sheet of parchment between layers so the tops don’t stick to the bottoms.
Because this recipe uses agar-agar instead of gelatin, it sets a bit more firmly and holds its shape better over time, which makes it extra friendly for planning ahead or transporting to potlucks. If you unmold your Ube Panna Cotta onto plates, wrap each plate well with plastic and store in the coldest part of your fridge; just note that the exposed sides may dry slightly after day 3. Avoid freezing this dessert—both the coconut milk and agar-agar can turn grainy and watery once thawed, and you’ll lose that luxurious, smooth texture you worked for. If your panna cotta has been in the fridge a couple of days and looks a little dull on top, you can revive it right before serving with a quick drizzle of coconut cream or a spoonful of ube halaya for a fresh, glossy finish.
Best Ingredients & Party Variations
For the creamiest, most flavorful Ube Panna Cotta, start with fresh ube if you can find it. Look for firm, heavy roots with smooth purple flesh when cut—no gray or brown spots. If fresh ube isn’t available, frozen grated ube works nicely; just thaw and squeeze out any excess water before blending. Use full-fat coconut milk (from the can, not the carton) for that lush, tropical richness and a hint of natural sweetness. Whole cow’s milk balances the coconut so the panna cotta sets silky, not wobbly or rubbery—2% will work in a pinch, but avoid skim. For the setting agent, unflavored agar-agar powder gives a slightly firmer, cleaner set than gelatin, and it’s perfect if you’re serving a crowd that includes vegetarians.
Once you’ve mastered the base, it’s fun to play with party-ready variations. For a “halo-halo inspired” dessert tray, set your Ube Panna Cotta in small glasses and top with layers of sweetened macapuno, toasted coconut, and a tiny scoop of vanilla ice cream just before serving. Go mini by pouring the mixture into silicone molds or espresso cups—perfect for dessert samplers alongside mango sago or a light citrus tart. For a brunch or baby shower, create a two-tone panna cotta: let a thin layer of coconut-only panna cotta set, then gently pour the ube layer on top for a pretty ombré effect. You can also lean into the fusion angle and serve small portions with a crisp cookie on the side, like almond biscotti or a buttery shortbread, to contrast that cool, velvety purple spoonful.
Serving of Ube Panna Cotta
Conclusion
If you’re anything like me, the recipes that stay with you are the ones that feel like a little celebration in a glass. This ube panna cotta is exactly that kind of dessert—simple to make, softly colorful, and surprisingly elegant for how little effort it asks of you. It’s the kind of sweet you can whip up on a quiet evening, then pull out of the fridge the next day like a magic trick you set up for your future self.
I love how this dessert has a way of gathering people around the table. Set out a tray of these purple, softly jiggling custards and watch everyone lean in, compare spoons, and take that first, curious bite together. Whether you’re making it for a birthday, a potluck, or a regular Tuesday that deserves an upgrade, you’re creating a moment—one your people will remember long after the glasses are empty.
I hope you feel excited and confident to try this recipe in your own kitchen. For more delicious recipes like this, follow us on social media!
What is Ube Panna Cotta and how does it taste?
Ube Panna Cotta is a silky Italian-style custard infused with Filipino ube, or purple yam. The texture is softly set and spoonable, almost like a delicate purple custard that just barely holds its shape. Flavor-wise, you’ll get a gentle sweetness with nutty, vanilla-like notes from the ube, plus a creamy richness from the milk and coconut milk. The color is naturally a gorgeous lavender-to-deep-purple, which makes it look far more complicated than it actually is. It’s an elegant dessert that feels restaurant-worthy but is simple enough for a weeknight treat.
Can I use ube powder or ube extract instead of fresh ube?
Yes, you can absolutely make Ube Panna Cotta with ube powder or ube extract if fresh ube isn’t available. For ube powder, rehydrate it with warm milk or water according to the package instructions, then measure out the amount you need and blend it into the panna cotta mixture. Ube extract adds color and flavor but not body, so it works best alongside a starchier form like powder rather than on its own. Start with a small amount of extract (1/2–1 teaspoon) and adjust to taste, since brands vary in strength. Whichever option you use, make sure the mixture is very smooth before adding the agar-agar so your panna cotta sets with a creamy texture.
How can I make sure my Ube Panna Cotta sets properly?
The key to a perfect set is fully dissolving the agar-agar in the milk over medium-low heat before you add the ube mixture. Keep stirring until you don’t see any tiny granules and the liquid looks completely smooth and slightly thickened. Avoid boiling, because a hard boil can sometimes weaken the gelling power and change the texture. Once combined with the ube mixture, pour it into molds or glasses right away before it starts to thicken. Chill for at least 3 hours, and if you like a firmer, cleaner unmolding, let it sit overnight.
Recipe
Ube Panna Cotta
Ingredients
Ingredients
- 1 medium ube purple yam, peeled
- 1 1/2 cups whole milk divided
- 1 cup coconut milk canned, full fat
- 1/2 cup white sugar
- 1 0.25 ounce package unflavored agar-agar powder
Instructions
- Cut the peeled ube into chunks and place in a steamer basket over simmering water. Cover and steam for about 20 minutes, or until the ube is very tender when pierced with a fork.
- Remove the ube from the steamer and let it cool to room temperature. Mash until very smooth or blend in a food processor to form a smooth purée.
- Measure 1 cup of the ube purée and add it to a blender. Pour in 3/4 cup of the whole milk, the coconut milk, and the white sugar. Blend until the mixture is completely smooth and evenly colored.
- In a small saucepan, pour the remaining 3/4 cup whole milk and sprinkle the unflavored agar-agar powder evenly over the top. Let it sit for 5 minutes to allow the agar-agar to bloom.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the agar-agar is fully dissolved and the mixture is smooth and steaming, about 3 to 5 minutes. Do not let it boil.
- Pour the blended ube mixture into the saucepan with the hot agar-agar mixture while stirring. Continue to cook over medium heat, stirring occasionally, until the mixture is hot and steam rises, 3 to 5 minutes, without letting it boil.
- Remove the saucepan from the heat and skim off any foam if needed. Carefully pour the mixture into 4 small glasses, ramekins, or molds, dividing it evenly.
- Let the filled containers cool at room temperature for 15 to 20 minutes, then transfer them to the refrigerator. Chill for at least 3 hours, or until fully set and gently wobbly.
- Serve the panna cotta chilled directly in the cups, or run a thin knife around the edges and unmold onto plates before serving.
Notes
- Do not let the milk and agar-agar mixture boil, as this can affect both texture and flavor.
- You can garnish the chilled panna cotta with toasted coconut, whipped cream, or a drizzle of condensed milk before serving.
- This dessert can be made 1 day ahead and stored, covered, in the refrigerator for up to 4 days.
