Dairy-Free Ube Halaya
Indulge in the vibrant and creamy goodness of Dairy-Free Ube Halaya, a twist on the classic Filipino dessert that's made entirely without dairy! This recipe uses fresh or frozen grated ube (purple yam) as its star ingredient, paired with the richness of coconut milk, coconut cream, and almond or oat milk for a velvety texture that's perfect for those with dietary restrictions. Sweetened with coconut sugar and a hint of vanilla, the ube halaya is slow-cooked to achieve its signature jam-like consistency, resulting in a luscious, nutty treat imbued with natural flavors. Whether served chilled on its own, as a topping, or as a filling for your favorite pastries, this dairy-free version of ube halaya is a must-try for dessert enthusiasts and ube fans alike. Perfect for those looking for vegan, gluten-free, and dairy-free delights, this Filipino sweet is the ultimate addition to your culinary repertoire!
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Recipe Information
Ingredients
- 500 grams fresh or frozen grated ube (purple yam)
- 400 ml coconut milk
- 200 ml coconut cream
- 250 ml unsweetened almond milk or oat milk
- 180 grams coconut sugar or brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
If using fresh purple yam, peel, wash, and steam the ube until fork-tender (about 25 minutes). Once cooked, grate or mash the ube and set aside. If using frozen grated ube, simply thaw and set aside.
In a large non-stick pan or deep saucepan, combine coconut milk, coconut cream, and almond/oat milk. Stir over medium heat to mix the liquids thoroughly.
Add the grated or mashed ube to the pan and stir until the mixture is smooth and free of lumps.
Add the coconut sugar, vanilla extract, and pinch of salt. Continue stirring to combine the sweetness and flavor evenly.
Cook the mixture over medium-low heat, stirring constantly to prevent it from sticking to the bottom of the pan. This process will take 40-50 minutes as the mixture thickens.
Once the ube halaya reaches a thick, jam-like consistency and starts to pull away from the sides of the pan, add coconut oil and stir well to incorporate.
Transfer the ube halaya to greased or lined containers. Smooth the top using the back of a spoon or spatula.
Let it cool to room temperature, then cover and refrigerate for at least 2 hours to set.
Serve chilled as a dessert or topping, or use as a filling for pastries and breads.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 448.7 g | 163% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 299.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 608 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 6674 mg | 142% | |
*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.
