No-Bake Coconut Ube Cream Parfaits

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layers of vibrant ube-flavored custard and smooth coconut cream come together in these refreshing no-bake parfaits, perfect for summer indulgence. This Filipino-inspired recipe, ready in about 20 minutes, layers ube halaya (purple yam jam), coconut milk, heavy cream 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.

Prep: 20 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

1 cup ube halaya (purple yam jam)
1 cup coconut milk
1 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 cup unsweetened shredded coconut
1 cup graham cracker crumbs
3 tbsp butter, melted

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

FineDine Stainless Steel Mixing Bowls Set, Dishwasher Safe, 6 Piece Metal Mixing Bowls For Kitchen, Nesting, Large, Small, Big Food Prep, Cooking, Baking
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Instructions

Step 1: In a medium bowl, combine 1 cup ube halaya and 1 tsp vanilla extract, stirring until smooth and creamy.
Step 2: In a separate bowl, whip 1 cup heavy cream with 1/3 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the ube mixture until fully incorporated.
Step 3: Stir 1 cup coconut milk and 1/4 cup unsweetened shredded coconut together in a small bowl and refrigerate until chilled.
Step 4: Mix 1 cup graham cracker crumbs with 3 tbsp melted butter until the crumbs are evenly coated and slightly clumpy.
Step 5: To assemble, spoon 2 tbsp of the graham cracker crust into the bottom of each serving glass, followed by 3 tbsp of the ube whipped cream mixture, then 2 tbsp of the coconut milk mixture. Repeat layers once more, finishing with a sprinkle of shredded coconut on top.
Step 6: Chill the parfaits in the refrigerator for at least 2 hours before serving to allow flavors to meld.