Vegan Ube Halaya
Experience the irresistible allure of Vegan Ube Halaya, a vibrant Filipino dessert that combines creamy coconut milk, coconut cream, and fresh or frozen grated ube (purple yam) into a luscious, naturally vegan treat. Featuring organic coconut sugar for a hint of caramel sweetness and optional ube extract to enhance its striking purple hue, this recipe is a feast for the senses. Slow-cooked to perfection, its silky, thick texture makes it perfect as a standalone dessert or a topping for baked goods. Ready in just over an hour, this plant-based ube halaya is a stunning, flavor-packed addition to any table. Serve it chilled or at room temperature, optionally garnished with shredded coconut or a dollop of vegan butter for ultimate indulgence. Perfect for ube lovers, Filipino cuisine enthusiasts, and anyone seeking a unique, dairy-free dessert with a tropical twist!
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Ingredients
- 500 grams fresh or frozen grated ube (purple yam)
- 400 milliliters coconut cream
- 400 milliliters coconut milk
- 150 grams organic coconut sugar
- 120 milliliters unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ube extract (optional, for enhanced purple color)
Directions
Step 1
If using fresh ube (purple yam), peel and chop it into small chunks. Steam the pieces until fork-tender (about 20-25 minutes) and mash until smooth. If using frozen grated ube, thaw it completely and set aside.
Step 2
In a large, non-stick saucepan or wok, combine the coconut cream, coconut milk, and almond milk. Heat the mixture over medium heat, stirring occasionally to prevent burning.
Step 3
Once the milk mixture is warmed through, add the mashed ube or thawed grated ube to the pan. Stir thoroughly until the ube is evenly incorporated.
Step 4
Add the coconut sugar and mix well. If desired, add the ube extract for a more vibrant purple hue.
Step 5
Lower the heat to medium-low and continue cooking the mixture, stirring constantly with a silicone spatula or wooden spoon to prevent sticking. This process will take about 45-50 minutes, as the mixture thickens and the liquid reduces.
Step 6
Once the mixture reaches a thick, paste-like consistency (similar to mashed potatoes), add the vanilla extract and stir until fully incorporated.
Step 7
Remove the Ube Halaya from heat and transfer it to a greased container or mold. Allow it to cool to room temperature before serving or refrigerating.
Step 8
To serve, scoop into bowls or slice into portions. Optionally, garnish with shredded coconut or vegan butter for added richness.
Nutrition Facts
| Serving size | (1583.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2776.6 |
| Total Fat 68.1g | 0% |
| Saturated Fat 62.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 332.9mg | 0% |
| Total Carbohydrate 540.7g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 387.5g | |
| Protein 12.9g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 376.6mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 5264.3mg | 0% |
Source of Calories