Silky Ube Halaya (Filipino Purple Yam Spread and Coconut)
Ube Halaya
Velvety Filipino purple yam jam with coconut milk and butter.
Nutrition (per serving)
Ube halaya is the beloved Filipino purple yam jam—velvety, sweet, and comforting. I love making it when purple yams are in season; the kitchen fills with a warm coconut aroma and the deep violet hue always brings a smile to the table.
This version is straightforward: tender boiled ube mashed and slowly cooked down with coconut milk, sweetened condensed milk, butter, and a touch of vanilla until glossy and spreadable. Spoon it on warm toast, swirl into halo-halo, or chill and slice for kakanin—either way, it’s a simple, joyful dessert to share.
Ingredients
- Ube (purple yam), peeled and cubed:2 lb
- Coconut milk (full-fat):2 cups
- Sweetened condensed milk (one can):14 oz
- Granulated sugar:1/2 cup
- Unsalted butter:6 tbsp
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Ube extract (optional, for color and aroma):1 tsp
- Toasted coconut flakes (for topping, optional):1/2 cup
Instructions
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Place peeled and cubed ube in a large pot and cover with water. Bring to a boil, then simmer until very tender, about 20–30 minutes. Drain well.
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While hot, mash the cooked ube thoroughly with a potato masher or pass through a food mill for a smoother texture. You can also pulse briefly in a food processor—avoid overblending into paste.
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In a heavy-bottomed skillet or wide saucepan, combine mashed ube, coconut milk, sweetened condensed milk, and granulated sugar. Cook over medium-low heat, stirring constantly to prevent sticking.
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As the mixture thickens (about 20–30 minutes), add butter a tablespoon at a time, stirring until fully incorporated. Stir in vanilla, salt, and ube extract if using. Continue cooking until the jam is glossy and pulls away from the sides of the pan, about 10 more minutes.
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Taste and adjust sweetness if needed. Transfer the hot ube halaya to a buttered shallow dish or loaf pan and smooth the top. Sprinkle toasted coconut flakes if desired and dot with a little extra butter.
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Let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up. Serve spread on toast, with halo-halo, or sliced as a kakanin-style dessert. Store in an airtight container for up to 1 week.
Tips & Notes
- Use a heavy-bottomed pan and stir constantly—ube halaya can scorch easily as it thickens.
- For ultra-smooth halaya, pass boiled ube through a food mill or use a food processor before cooking.
- If the jam becomes too thick while cooling, stir in a tablespoon of warm coconut milk to loosen it.
- Toast coconut flakes in a dry skillet over medium heat until golden and fragrant—watch closely, they burn fast.
