Warm Ube Halaya with Coconut Milk and Toasted Latik
A creamy purple yam dessert cooked slowly with coconut milk and topped with caramelized coconut curds for texture and flavor. This filipino-inspired desserts 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.
Ingredients
- 2 cups purple yam (ube), grated
- 1 cup coconut milk
- 3/4 cup sweetened condensed milk
- 2 tbsp unsalted butter
- 1/4 cup sugar
- 1 cup coconut cream (for latik)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Warm Ube Halaya with Coconut Milk and Toasted Latik take to make?
Total time is about 50 minutes (10 min prep + 40 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 Warm Ube Halaya with Coconut Milk and Toasted Latik?
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 Warm Ube Halaya with Coconut Milk and Toasted Latik?
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 Warm Ube Halaya with Coconut Milk and Toasted Latik 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 Warm Ube Halaya with Coconut Milk and Toasted Latik?
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.
