1/2 cup frozen grated ube (purple yam; about 2 1/2 ounces)
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup plus 3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 cup unsweetened coconut milk
3/4 cup small-dice ripe mango
ripe banana
sweetened jackfruit
coconut gelatin
and whole boiled red mung beans or corn (use all of these or a combination of two or three to total 3/4 cup)
Instructions
Place the ube, cream, milk, and 1/4 cup of the sugar in small saucepan over medium heat and whisk until the sugar has dissolved, about 10 minutes.
Transfer the mixture to a blender.
Puree until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
Pour the mixture into a heatproof measuring cup and stir in the vanilla.
Divide the mixture among the pop molds, filling them halfway.
Place in the freezer until almost completely solid, about 2 hours.
When the frozen ube is ready, prepare the coconut milkfruit mixture.
Place the coconut milk in a small bowl and add the remaining 3 tablespoons sugar.
Whisk until the mixture is smooth and the sugar has dissolved, about 2 minutes.
Stir in the fruit or other add-ins, if using; set aside.
Remove the molds from the freezer, stir the coconut milkfruit mixture again, and, using a spoon, evenly divide the mixture among the molds.
Insert the sticks and freeze until solid, at least 6 hours.