Ube Halaya Purple Yam Jam with Coconut Milk

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Smooth and vibrant purple yam jam cooked slowly with coconut milk and sugar to create a sweet, rich Filipino dessert spread. This Filipino-inspired recipe, ready in about 55 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
• 3 tbsp butter
• 1/2 cup granulated sugar
• 1/4 tsp salt

Instructions

1. Step 1: In a heavy saucepan over medium-low heat, combine 2 cups grated purple yam, 1 cup coconut milk, 1/2 cup sweetened condensed milk, and 1/2 cup granulated sugar. Stir continuously to prevent sticking.
2. Step 2: Cook the mixture for 30-40 minutes, stirring frequently, until the yam softens and the mixture thickens into a jam-like consistency.
3. Step 3: Stir in 3 tbsp butter and 1/4 tsp salt, cooking for another 5 minutes until butter melts and the jam becomes glossy and smooth.
4. Step 4: Transfer to a greased container and let cool to room temperature before serving as a dessert or spread.