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All-natural boba, sustainably produced in Portland, Oregon USA!

Ube Coconut Affogato

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A tropical twist on the classic Italian affogato! Creamy vanilla ice cream is topped with warm espresso, chewy Ube Boba, and toasted coconut for a dessert that’s rich, creamy, slightly nutty, and full of ube flavor.

Serves: 1
Prep time: 5 minutes
Cook time: 3 minutes

Ingredients

  • 2 scoops vanilla ice cream
  • 1 shot freshly brewed espresso, about 1–1.5 oz
  • 2–3 tbsp cooked Ube Boba
  • 1 tbsp unsweetened coconut flakes
  • 1–2 tsp coconut cream, optional
  • Pinch of flaky sea salt, optional

Instructions

  1. Toast the coconut. Add the coconut flakes to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Set aside.
  2. Prepare the Ube Boba. Cook the Ube Boba according to package directions. Drain and let it cool slightly. For the best texture, use the boba while it’s still fresh and chewy.
  3. Build the affogato. Place two generous scoops of vanilla ice cream in a small glass, cup, or dessert bowl. Spoon the Ube Boba around and over the ice cream.
  4. Add the espresso. Brew a fresh shot of espresso and slowly pour it directly over the ice cream. The hot espresso will begin melting the vanilla ice cream into a creamy coffee sauce.
  5. Finish it. Sprinkle generously with toasted coconut. For an extra coconut-forward flavor, drizzle a little coconut cream over the top.

✨ Make It Extra Ube

For a stronger purple ube flavor, mix ½–1 teaspoon ube extract into the vanilla ice cream as it begins to soften, or drizzle a little ube sauce over the finished affogato.

Why It Works

The bitterness of espresso balances the sweetness of vanilla ice cream, while Ube Boba adds a chewy texture and subtly sweet, earthy flavor. Toasted coconut brings everything together with a warm, nutty finish.