Ube Halaya Coconut Pudding
A silky, vibrant purple pudding made from grated purple yam (ube) cooked with coconut milk and sugar, perfect for a Filipino dessert table. This filipino-inspired desserts 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.
Ingredients
- 2 cups purple yam (ube), peeled and grated
- 1 cup coconut milk
- 3/4 cup sweetened condensed milk
- 2 tbsp butter
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a non-stick pan over medium heat, combine 2 cups peeled and grated purple yam, 1 cup coconut milk, 3/4 cup sweetened condensed milk, and 1/4 cup sugar. Stir continuously for 10 minutes until the mixture begins to thicken.
- Step 2: Add 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/8 teaspoon salt to the pan. Continue stirring for another 10-15 minutes until the pudding is thick enough to hold shape and pulls away from the sides of the pan.
- Step 3: Transfer the mixture to a greased mold or bowl, smoothing the top with a spatula. Let cool to room temperature, then refrigerate for at least 2 hours before serving chilled.
Frequently asked questions
How long does Ube Halaya Coconut Pudding take to make?
Total time is about 35 minutes (10 min prep + 25 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 Ube Halaya Coconut Pudding?
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 Ube Halaya Coconut Pudding?
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 Ube Halaya Coconut Pudding 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.
What goes well with Ube Halaya Coconut Pudding?
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.
