Nut-Free Ube Halaya
Delight in the vibrant, creamy goodness of Nut-Free Ube Halaya, a Filipino favorite that's reimagined for an allergy-conscious kitchen. Made with grated purple yam, rich coconut milk, and the sweetness of condensed milk, this nut-free variation of the classic dessert delivers all the velvety decadence without the risk for nut-sensitive eaters. Slowly simmered to a delectable thickness, this ube halaya boasts a smooth, custard-like texture and a visually stunning purple hue, accentuated with optional food coloring for extra vibrancy. Perfect as a standalone treat, or as a topping for desserts like halo-halo, ice cream, or pastries, this recipe is easy to follow and packs plenty of tropical flair. Ready in just over an hour, it's the ideal make-ahead dessert for gatherings or as a luxurious indulgence stored in the fridge. Bring this colorful and nut-safe Filipino delight to your table, and let its unique flavor brighten any occasion!
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Recipe Information
Ingredients
- 500 grams Fresh or frozen grated ube (purple yam)
- 400 ml Coconut milk
- 350 ml Evaporated milk
- 300 ml Sweetened condensed milk
- 100 grams White granulated sugar
- 50 grams Butter or margarine (nut-free)
- 1 teaspoon Vanilla extract
- 1 drop Purple food coloring (optional)
Instructions
If using fresh ube, peel and boil the purple yam until soft, then grate or mash it finely. If using frozen grated ube, thaw it completely before use.
In a large non-stick pan or pot, combine the coconut milk, evaporated milk, sweetened condensed milk, and sugar. Heat the mixture over low to medium heat, stirring frequently until the sugar dissolves.
Add the grated or mashed ube to the pot, mixing thoroughly to combine. Continue stirring the mixture to prevent it from sticking to the bottom of the pan.
Once the mixture is well-combined, add the butter or margarine and vanilla extract. Continue cooking over low heat, stirring constantly, until the mixture thickens and becomes smooth. This process may take 30-40 minutes.
Optional: If you'd like a more vibrant purple color, add a drop of purple food coloring and mix thoroughly.
When the mixture becomes thick enough to hold its shape (similar to a dense paste), remove it from heat. Allow it to cool slightly in the pot.
Transfer the Ube Halaya to sterilized glass jars or a greased container. Smooth the top with a spatula.
Let the Ube Halaya cool completely before storing it in the refrigerator. Serve chilled or at room temperature. Enjoy on its own or as a topping for desserts like halo-halo, ice cream, or pastries.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 527.0 g | 192% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 383.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2297 mg | 177% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 7130 mg | 152% | |
*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.
