Low Sodium Ube Halaya

Indulge in the vibrant flavors of the Philippines with this Low Sodium Ube Halaya, a healthier spin on the classic purple yam dessert. Made with freshly grated ube, creamy coconut milk, and low-sodium evaporated and condensed milk options, this recipe delivers a lush, velvety texture that's as light on salt as it is rich in flavor. Each bite is a sweet, nutty blend of tropical goodness, enhanced by a hint of vanilla and the glossy finish of coconut oil. Perfectly simmered to sticky-smooth perfection, this ube halaya is a stunning dessert centerpiece or a delectable topping for pastries and ice cream. With just 15 minutes of prep time and easy-to-follow steps, this low sodium treat is an irresistible choice for health-conscious food lovers craving an authentic Filipino dessert.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 500 grams Fresh purple yam (ube), peeled and grated
• 400 ml Coconut milk
• 300 ml Evaporated milk (low sodium, if available)
• 200 ml Sweetened condensed milk (low sodium, if available)
• 2 tablespoons Coconut oil
• 80 grams Granulated sugar
• 1 teaspoon Vanilla extract (optional)

Directions

Step 1

Peel and grate the fresh purple yam (ube) into fine shreds. If using frozen grated ube, allow it to thaw completely before use.

Step 2

In a large, non-stick pan or pot, combine the grated ube and coconut milk. Stir well to ensure the ube is evenly mixed.

Step 3

Place the pan over medium heat and cook for 10 minutes, stirring continuously to prevent the mixture from sticking to the bottom.

Step 4

Once the ube mixture begins to thicken, add the evaporated milk, sweetened condensed milk, and granulated sugar. Stir thoroughly to combine the ingredients.

Step 5

Reduce the heat to low and continue cooking the mixture for another 30-35 minutes, stirring frequently. The mixture should become thick and sticky as the liquid evaporates.

Step 6

Add the coconut oil and vanilla extract (if using) to the pan during the final 10 minutes of cooking. Stir well to incorporate and achieve a glossy texture.

Step 7

Once the ube halaya is thick enough to hold its shape and no longer sticks to the sides of the pan, remove it from the heat.

Step 8

Lightly grease a serving dish or mold with a small amount of coconut oil. Transfer the cooked ube halaya into the dish and spread it evenly.

Step 9

Allow the ube halaya to cool to room temperature, then refrigerate for at least 2 hours to set.

Step 10

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1519.4g)

Amount per serving	% Daily Value*
Calories	2391.2

Total Fat 71.0g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 162.1mg	0%
Sodium 317.9mg	0%
Total Carbohydrate 395.6g	0%
Dietary Fiber 20g	0%
Total Sugars 255.7g
Protein 45.8g	0%

Vitamin D 126.8IU	0%
Calcium 1522.4mg	0%
Iron 3.2mg	0%
Potassium 5046.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 7.6%

Carbs: 65.8%