If you adore ube halaya, use the best-tasting one you can find so you’ll truly enjoy the flavors that are in this dessert! This lovely purple dessert is just like your mango float recipe but with a few tweaks in the ingredients.
Instead of mango, the whipped cream is mixed with ube flavoring. The resulting mixture is extra creamy and rich, without becoming heavy. This ensures that the dessert you’ll eat is still light. Since sweet-on-sweet isn’t always the best flavor combination, we swapped the graham crackers and used instead salty crackers! The salty crackers give this dessert a pop of saltiness without giving it too much. Plus, since crackers are creamy, it’s another layer of creaminess when you take a bite of this dessert!
Finally, the dessert is topped with even more ube. You can definitely use a piping bag to make these pretty fluted dots of ube halaya on top, but you can also spoon it on and spread it out as gently as you can. Do this after it has chilled until firm so you don’t disturb the layers underneath.
The hardest part has to be waiting for the dessert to set so if you’re planning this for a party or get-together, do it the day before. This way, when you slice into the dessert, you see all the magnificent layers you’ll be tasting with every forkful of this ube float recipe.
Ube Float Recipe
Ube Float Ingredients
- 2 cups whipping cream or all-purpose cream Chilled
- 3/4 Cup sweetened condensed milk
- 1 tablespoon ube flavoring and coloring
- 16 pieces Crackers (we used Skyflakes) crushed
- 1-2 cups ube halaya
- In a mixing bowl, whip cream until medium peaks form using a hand mixer, stand mixer, or a whisk. Fold in condensed milk and ube flavoring. * You can also just mix the cream, condensed milk, and ube flavoring using a spoon. Texture will be different but it will still be delicious.
- In a rectangular pan (7”x5”x2.5” inches), layer the crushed crackers first then the whipping cream mixture. Repeat and make around 3 layers. (Start and end with the crushed soda crackers.)
- Pipe ube jam on top of the completed layers. Freeze for at least 24 hours before slicing.