Soy-Free Ube Halaya
Dive into the creamy indulgence of Soy-Free Ube Halaya, a vibrant Filipino dessert made with luscious purple yams and rich coconut milk. This recipe skips soy-based ingredients, making it perfect for those with dietary restrictions, while retaining the velvety texture and signature earthy sweetness of traditional ube halaya. The combination of full-fat coconut milk, coconut cream, and optional ube extract enhances the dish with a luxurious creaminess and a stunning violet hue. Slowly simmered for maximum flavor, this homemade treat is perfect on its own, chilled, or topped with grated cheese or coconut flakes for a unique twist. Whether you're new to purple yam or a longtime fan, this soy-free version of ube halaya is a must-try for an allergy-friendly dessert that doesn't compromise on richness or authenticity.
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Ingredients
- 500 grams Fresh or frozen grated ube (purple yam)
- 400 ml Full-fat coconut milk
- 200 ml Coconut cream
- 150 grams Granulated sugar
- 50 grams Unsalted butter or vegan butter (for soy-free option)
- 1 teaspoon Ube extract (optional, for a more vibrant color and deeper flavor)
Directions
Step 1
If using fresh ube, wash it thoroughly, peel, and steam for about 20-25 minutes until tender. Once cooked, mash or grate it until smooth. Skip this step if using frozen grated ube, as it's pre-cooked and ready to use.
Step 2
In a large non-stick pan or heavy-bottomed pot, combine the mashed ube, coconut milk, coconut cream, and granulated sugar.
Step 3
Stir the mixture well over medium heat until the sugar has completely dissolved and the ingredients are evenly combined.
Step 4
Turn the heat to medium-low and add the unsalted or soy-free vegan butter. Stir constantly to prevent the mixture from sticking to the pan and burning.
Step 5
If using ube extract, add it at this stage to enhance the color and flavor of the halaya. Stir well to incorporate.
Step 6
Continue cooking the mixture for about 45-60 minutes, stirring constantly with a silicone spatula or wooden spoon. The mixture will thicken and take on a glossy appearance as it cooks.
Step 7
Once the halaya is thick enough to hold its shape (or when it starts pulling away from the sides of the pan), remove it from the heat.
Step 8
Transfer the ube halaya to a greased dish or container and smooth the top. Allow it to cool completely to room temperature.
Step 9
Serve as is or chilled. Optional: Top with grated cheese, coconut flakes, or a drizzle of sweetened coconut cream for added flavor.
Nutrition Facts
| Serving size | (1310.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3193.0 |
| Total Fat 170.9g | 0% |
| Saturated Fat 142.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 110.7mg | 0% |
| Sodium 186.4mg | 0% |
| Total Carbohydrate 420.4g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 270.0g | |
| Protein 19.5g | 0% |
| Vitamin D 32.1IU | 0% |
| Calcium 168.0mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 5359.5mg | 0% |
Source of Calories