Steps
- Bring 2 cups of coconut cream to a boil in a small pan over medium heat. Reduce the heat and cook, stirring and scraping, until oil separates and the curds turn golden. Strain and reserve the curds and oil separately.
- Meanwhile, combine 450g of thawed grated ube, 400ml of coconut milk, 397g of sweetened condensed milk, 355ml of evaporated milk, ½ cup of butter, and 1 cup of sugar in a wide heavy pan.
- Bring to a boil over medium heat, stirring until smooth and the sugar and butter dissolve. Reduce the heat and cook for 30-40 minutes, stirring frequently, until a thick paste forms.
- Stir in 1 cup of shredded American processed cheese until melted. Cook for 10-15 minutes, until the mixture clings to a spoon and pulls from the sides of the pan.
- Grease a shallow mold with the reserved coconut oil. Spoon in the jam, smooth with a greased spatula, and cool. Unmold, brush lightly with coconut oil, and top with the coconut curds.