Sweet Ube Halaya with Coconut Milk and Condensed Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich Filipino dessert made by simmering purple yam into a smooth, creamy jam with coconut milk and condensed milk, perfect served chilled or at room temperature. This filipino-inspired desserts (vegetarian) ready in about 35 minutes layers purple yam (ube), peeled and grated, coconut milk, 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 220 calories and feeds 6, 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: 5 min Cook: 30 min Serves 6 Filipino cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a heavy saucepan over medium heat, combine 2 cups grated purple yam, 1 cup coconut milk, 1/2 cup sweetened condensed milk, and 1/3 cup granulated sugar. Stir continuously for 10 minutes until the mixture starts to thicken and the yam softens.
  2. Step 2: Add 3 tablespoons unsalted butter and 1 teaspoon vanilla extract. Continue stirring vigorously for 15-20 minutes, scraping the sides, until the mixture is thick, sticky, and pulls away from the pan.
  3. Step 3: Transfer the ube halaya into a greased shallow dish and smooth the top with a spatula. Allow to cool to room temperature, then refrigerate for at least 2 hours to set.
  4. Step 4: Serve chilled or at room temperature as a sweet treat or topping for cakes and ice cream.

Frequently asked questions

How long does Sweet Ube Halaya with Coconut Milk and Condensed Milk take to make?

Total time is about 35 minutes (5 min prep + 30 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 Sweet Ube Halaya with Coconut Milk and Condensed Milk?

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 Sweet Ube Halaya with Coconut Milk and Condensed Milk?

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 Sweet Ube Halaya with Coconut Milk and Condensed Milk for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Sweet Ube Halaya with Coconut Milk and Condensed Milk vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes