Soy-Free Ube Halaya
Dive into the vibrant world of Filipino desserts with this Soy-Free Ube Halaya recipe—a delightful twist on the classic purple yam jam that's perfect for those seeking a dairy and soy-free option. Made with fresh or frozen ube, creamy coconut milk, rich coconut cream, and soy-free vegan butter, this recipe delivers an authentic flavor and velvety texture without compromising dietary needs. Optional ube extract enhances the natural color and sweetness for an even more captivating presentation. With just a handful of ingredients and one hour of cooking time, you’ll create a luscious, glossy purple treat that’s perfect as a dessert on its own or as a topping for ice cream, pastries, and more. Garnish it with grated cheese, coconut flakes, or a drizzle of sweetened coconut cream for an indulgent finish that will impress at any occasion!
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Recipe Information
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)
Instructions
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.
In a large non-stick pan or heavy-bottomed pot, combine the mashed ube, coconut milk, coconut cream, and granulated sugar.
Stir the mixture well over medium heat until the sugar has completely dissolved and the ingredients are evenly combined.
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.
If using ube extract, add it at this stage to enhance the color and flavor of the halaya. Stir well to incorporate.
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.
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.
Transfer the ube halaya to a greased dish or container and smooth the top. Allow it to cool completely to room temperature.
Serve as is or chilled. Optional: Top with grated cheese, coconut flakes, or a drizzle of sweetened coconut cream for added flavor.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 142.8 g | 714% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 270.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 168 mg | 13% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5360 mg | 114% | |
*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.
