Ube Coconut Lychee Syrup — Combine equal parts coconut cream and lychee juice (or syrup from canned lychees) with cooked/grated purple yam (ube) and roughly 1:1 sugar to total liquid. Gently simmer until the ube softens and releases color, then blend smooth and strain through fine mesh. Cool before use. Lychee milk is made by infusing whole milk with lychee fruit and a touch of sugar overnight, then straining.