No-Bake Coconut Ube Cream Bars
Smooth and vibrant coconut ube cream layered on a crunchy graham cracker crust, perfect for a refreshing no-bake dessert. This filipino-inspired desserts ready in about 28 minutes layers graham cracker crumbs, melted unsalted butter, softened cream cheese 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 9, 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 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 8 oz, softened cream cheese
- 1 cup sweetened condensed milk
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup unsweetened shredded coconut
- 1 cup, cold heavy cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of an 8x8-inch baking pan and bake for 8 minutes until lightly golden; allow to cool completely.
- Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup sweetened condensed milk, 1/2 cup ube halaya, 1/2 cup unsweetened shredded coconut, 1 tsp vanilla extract, and 1/4 cup powdered sugar until smooth and uniform in color.
- Step 3: In a separate chilled bowl, whip 1 cup cold heavy cream using a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the ube mixture until fully incorporated and light.
- Step 4: Spread the ube coconut cream evenly over the cooled graham cracker crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set before slicing into bars.
Frequently asked questions
How long does No-Bake Coconut Ube Cream Bars take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Ube Cream Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Ube Cream Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Ube Cream Bars for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Ube Cream Bars?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
