Warm Ube Halaya with Coconut Milk and Toasted Latik

By AislePrompt Editorial · ·

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.

A creamy purple yam dessert cooked slowly with coconut milk and topped with caramelized coconut curds for texture and flavor. This Filipino-inspired recipe, ready in about 50 minutes, layers purple yam (ube), 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 260 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: 10 min Cook: 40 min Serves 6 Filipino cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a heavy-bottomed saucepan, combine 2 cups grated purple yam, 1 cup coconut milk, 3/4 cup sweetened condensed milk, 2 tbsp unsalted butter, and 1/4 cup sugar. Cook over medium heat, stirring constantly for 30-35 minutes until the mixture thickens and becomes sticky.
  2. Step 2: While the ube cooks, pour 1 cup coconut cream into a small pan over low heat. Stir occasionally until the oil separates and the solids turn golden brown and crisp to make toasted latik. Remove from heat and drain on paper towels.
  3. Step 3: Transfer the cooked ube halaya to a serving dish and sprinkle with the toasted latik for a nutty, crunchy topping. Serve warm or at room temperature.

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