Low Sodium Ube Halaya
Indulge in the vibrant sweetness of this Low Sodium Ube Halaya, a classic Filipino dessert reimagined for a healthier twist without compromising flavor. Made with fresh purple yams (ube), creamy coconut milk, and low-sodium alternatives for evaporated and condensed milk, this decadent treat is as wholesome as it is irresistible. Simmered to perfection with just a touch of granulated sugar, coconut oil, and optional vanilla extract, the halaya achieves a silky, glossy texture and rich, earthy flavor. Ideal for those seeking a reduced-sodium dessert option, this ube halaya is perfect as a chilled treat after dinner or a show-stopping addition to your next gathering. With minimal prep and a hands-on cooking experience, this recipe lets you savor a taste of tradition with a modern, heart-healthy twist.
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Recipe Information
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)
Instructions
Peel and grate the fresh purple yam (ube) into fine shreds. If using frozen grated ube, allow it to thaw completely before use.
In a large, non-stick pan or pot, combine the grated ube and coconut milk. Stir well to ensure the ube is evenly mixed.
Place the pan over medium heat and cook for 10 minutes, stirring continuously to prevent the mixture from sticking to the bottom.
Once the ube mixture begins to thicken, add the evaporated milk, sweetened condensed milk, and granulated sugar. Stir thoroughly to combine the ingredients.
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.
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.
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.
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.
Allow the ube halaya to cool to room temperature, then refrigerate for at least 2 hours to set.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 255.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1522 mg | 117% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 5047 mg | 107% | |
*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.
