Sugar-Free Ube Halaya
Enjoy guilt-free indulgence with this Sugar-Free Ube Halaya, a vibrant and creamy Filipino dessert that's perfect for health-conscious foodies. Made with naturally sweet grated purple yam, unsweetened almond milk, and rich coconut cream, this recipe swaps traditional sugar for erythritol or monk fruit sweetener, making it a diabetic-friendly and low-carb treat. The slow-cooking process enhances the ube's luscious texture and nutty flavor, while hints of vanilla round out its aromatic profile. Whether served chilled or at room temperature, this silky ube halaya is an eye-catching addition to any dessert table. Vegan-friendly options and easy storage tips ensure it's as versatile as it is delectable!
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Recipe Information
Ingredients
- 500 grams Fresh or frozen grated ube (purple yam)
- 250 milliliters Unsweetened almond milk (or any sugar-free plant-based milk)
- 200 milliliters Coconut cream
- 4 tablespoons Erythritol or monk fruit sweetener
- 2 tablespoons Unsalted butter (or coconut oil for vegan option)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
If using fresh ube, rinse and peel the purple yam. Steam or boil it until tender (about 20-30 minutes), then mash it until smooth. If using frozen grated ube, thaw it fully before proceeding.
In a deep, non-stick saucepan, combine the mashed or thawed ube, unsweetened almond milk, and coconut cream. Stir to incorporate.
Place the saucepan over medium-low heat and cook the mixture, stirring constantly, to prevent it from sticking to the bottom of the pan.
Once the mixture begins to thicken, after about 15 minutes, add the erythritol or monk fruit sweetener, butter or coconut oil, vanilla extract, and a pinch of salt. Stir thoroughly to combine.
Lower the heat to low and continue cooking, stirring frequently, for another 40-45 minutes, or until the mixture becomes thick and dense, pulling away from the sides of the pan.
Taste and adjust sweetness if needed, adding a little more sweetener if desired.
Once the desired consistency is achieved, remove the pan from the heat. Transfer the Ube Halaya into sterilized jars or a serving dish. Smooth the top using the back of a spoon.
Let it 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 1 week.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 106.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 575 mg | 44% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 4466 mg | 95% | |
*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.
