Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube chunks, cover, and steam until fork-tender, about 20 minutes. Allow to cool for 10 minutes until easily handled.

Transfer the steamed ube to a blender or food processor and blend until smooth and free of lumps. Alternatively, you can thoroughly mash it by hand using a potato masher. You should have about 1 cup of ube puree.

In a small bowl, sprinkle the unflavored gelatin over ¼ cup of cold water. Let it sit for 5-10 minutes until it absorbs the water and becomes spongy (this is called 'blooming').

In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.

Whisk in the ube puree until well incorporated. Remove from heat and add the bloomed gelatin and vanilla extract, stirring until the gelatin completely dissolves.

For an extra smooth texture, strain the mixture through a fine-mesh sieve into a measuring cup with a pour spout. Then divide evenly among 6 ramekins or dessert glasses.

Cover each container with plastic wrap and refrigerate for at least 4 hours, or overnight until firmly set.

Before serving, you can garnish with whipped coconut cream and toasted coconut flakes if desired. For an elegant presentation, run a thin knife around the edge of each ramekin and invert onto a dessert plate.