Ube Champorado

In a pan over medium heat, heat up coconut milk until simmering. Add condensed milk and white chocolate. Stir until melted.

Add ube halaya and mix until melted into a smooth consistency.

Mix in rice and coconut cream then bring to a boil while continuously stirring until cooked and thick in consistency.

Heat up oil in a pan over medium-high heat and fry danggit until crispy. Set aside.