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  1. Jessica says:


    Can I use ube halaya for this?

    Jess xx

    • Floured Frame says:

      Hi Jess,

      I haven’t tried making this with ube halaya, so I’m not sure how the pie will turn out. The reason why I didn’t use ube halaya is that most people have a hard time finding vegan ube halaya.

  2. ines says:

    i made this over the holidays (christmas + nye) and not only is it insanely beautiful its so delicious. im obsessed.

  3. Camilo Velasco-Overson says:

    Is there a possible replacement you might recommend for the coconut milk? I love coconut but unfortunately it doesn’t love me back </3 I would love to try out this recipe even though I am allergic to coconut! My partner is Filipino and I want to surprise him with an ube treat that I can eat too.

    Thanks so much,

    • Floured Frame says:

      I’m sorry to hear that! So, before I suggest something, I wanted to let you know why we use coconut milk in this recipe. Because this recipe uses mostly frozen ube, which doesn’t have a strong flavor on its own, Filipinos always use coconut to bring complement it. It’s what gives ube that distinct flavor. While I do use ube extract, I didn’t want it to overpower the natural flavors, mostly just to boost it.

      So for you, I would try a neutral-tasting milk, I prefer soy. I would avoid using any type of nut/oat milk as they are mostly just water and you need some fat and protein from the milk to help stabilize this pie. Then probably add more of the ube extract, maybe 2-3 teaspoons more? Taste as you go!

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