Steps
1. Bloom gelatin by sprinkling it over 3 tbsp cold water and let it sit for 5 minutes.
2. In a small saucepan, warm coconut milk over low heat, then stir in sugar, vanilla extract, and a pinch of salt until dissolved.
3. Remove from heat and stir in the bloomed gelatin until fully melted.
4. In a bowl, gently fold together the ube and taro purees.
5. Slowly mix the coconut milk and gelatin mixture into the combined purées.
6. Whisk the mixture vigorously for about 3 minutes to incorporate air, creating a light mousse texture.
7. Pour the mixture into a serving glass or mold and chill in the refrigerator for at least 3 hours.
8. Serve chilled, optionally with toasted coconut flakes on top for texture.