No-Bake Coconut and Ube Cream Parfaits

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Layers of vibrant ube-infused cream and toasted coconut create a visually stunning and delightfully smooth no-bake dessert. This Filipino-inspired recipe, ready in about 20 minutes, layers ube halaya (purple yam jam), heavy cream, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1 cup heavy cream
• 1/3 cup sweetened condensed milk
• 1/2 cup toasted shredded coconut
• 1 tsp vanilla extract
• 1 cup crushed graham crackers

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, whip 1 cup heavy cream with 1 tsp vanilla extract until stiff peaks form, about 3-4 minutes at medium-high speed.
2. Step 2: Gently fold 1 cup ube halaya and 1/3 cup sweetened condensed milk into the whipped cream until evenly combined and smooth.
3. Step 3: Toast 1/2 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; let cool.
4. Step 4: In serving glasses, layer 1/4 cup crushed graham crackers, 3 tbsp of the ube cream mixture, and 1 tbsp toasted coconut. Repeat layers until glasses are filled.
5. Step 5: Refrigerate parfaits for at least 2 hours before serving to allow flavors to meld and the texture to set.