Vegan Ube Halaya
Indulge in the creamy, vibrant goodness of Vegan Ube Halaya, a plant-based twist on the classic Filipino dessert. This delightful treat is made with fresh or frozen grated ube (purple yam), luscious coconut cream, and naturally sweetened with organic coconut sugar, creating a velvety texture and rich flavor. Enhanced with optional ube extract for an eye-catching purple hue, this dessert is as stunning as it is delicious. With just 15 minutes of prep time and an hour of cooking, you'll create a versatile dish perfect for serving warm or chilled, as a show-stopping dessert or a sweet snack. Garnish with shredded coconut or vegan butter for an extra touch of indulgence and savor the natural flavors of this dairy-free, gluten-free Filipino favorite. Whether you're a lover of traditional ube recipes or exploring plant-based sweets, Vegan Ube Halaya is a must-try!
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Recipe Information
Ingredients
- 500 grams fresh or frozen grated ube (purple yam)
- 400 milliliters coconut cream
- 400 milliliters coconut milk
- 150 grams organic coconut sugar
- 120 milliliters unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ube extract (optional, for enhanced purple color)
Instructions
If using fresh ube (purple yam), peel and chop it into small chunks. Steam the pieces until fork-tender (about 20-25 minutes) and mash until smooth. If using frozen grated ube, thaw it completely and set aside.
In a large, non-stick saucepan or wok, combine the coconut cream, coconut milk, and almond milk. Heat the mixture over medium heat, stirring occasionally to prevent burning.
Once the milk mixture is warmed through, add the mashed ube or thawed grated ube to the pan. Stir thoroughly until the ube is evenly incorporated.
Add the coconut sugar and mix well. If desired, add the ube extract for a more vibrant purple hue.
Lower the heat to medium-low and continue cooking the mixture, stirring constantly with a silicone spatula or wooden spoon to prevent sticking. This process will take about 45-50 minutes, as the mixture thickens and the liquid reduces.
Once the mixture reaches a thick, paste-like consistency (similar to mashed potatoes), add the vanilla extract and stir until fully incorporated.
Remove the Ube Halaya from heat and transfer it to a greased container or mold. Allow it to cool to room temperature before serving or refrigerating.
To serve, scoop into bowls or slice into portions. Optionally, garnish with shredded coconut or vegan butter for added richness.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 540.7 g | 197% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 387.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 377 mg | 29% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 5264 mg | 112% | |
*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.
