Ube Halaya Purple Yam Dessert with Coconut Milk
A creamy, sweet Filipino dessert made from steamed purple yam cooked with coconut milk and sugar, perfect as a vibrant treat. This filipino-inspired desserts ready in about 40 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 250 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
- 1/2 cup sweetened condensed milk
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large non-stick pan, combine 2 cups peeled and grated purple yam with 1 cup coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Cook over medium heat, stirring constantly for 10 minutes until the mixture thickens slightly.
- Step 2: Add 1/2 cup sweetened condensed milk, 2 tbsp butter, and 1 tsp vanilla extract. Continue to cook and stir for another 20 minutes until the mixture is thick, sticky, and glossy, scraping the sides of the pan frequently.
- Step 3: Remove from heat and transfer the ube halaya to a greased container. Let cool to room temperature, then refrigerate for at least 2 hours to set.
- Step 4: Serve chilled as a dessert or use as a filling for cakes and pastries.
Frequently asked questions
How long does Ube Halaya Purple Yam Dessert with Coconut Milk take to make?
Total time is about 40 minutes (10 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 Ube Halaya Purple Yam Dessert with Coconut 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 Ube Halaya Purple Yam Dessert with Coconut 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 Ube Halaya Purple Yam Dessert with Coconut 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.
What goes well with Ube Halaya Purple Yam Dessert with Coconut Milk?
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.
