In a large bowl, whisk together ube halaya and half of coconut milk until mixture is smooth.
Whisk in ube extract, vanilla extract, melted butter, eggs, and remaining coconut milk. Mix until eggs are thoroughly incorporated. Set aside.
In a separate bow, whisk together flour, baking powder, and salt. Add dry mixture to large bowl with wet ingredients.
Gently fold until there are no longer any streaks of flour. DO NOT OVERMIX. The batter will be a bit lumpy.
Set nonstick skillet or griddle over medium heat. Lightly brush with butter or oil.
Once skillet is warm, scoop ⅓ cup of pancake batter onto skillet. Cook until bubbles begin to form on surface and edges of pancakes are set. Flip pancakes and cook the other side until set (about half the time it took to cook the initial side).
Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.
Immediately serve ube pancakes warm with maple syrup, salted butter, ube halaya, and macapuno strings, if desired. ½