I’m so excited to see that ube is becoming even more popular in the foodie community! You can find the purple yam in cookies, cakes, ice cream, and more. But to me, the OG ube dessert will always be ube halaya, aka “purple yam jam” or “purple yam spread”.
You can find ube halaya in Filipino bakeries or markets, and they are DELICIOUS…but I’ve always thought it was too unhealthy. I decided to create a VEGAN, DAIRY-FREE recipe so I can enjoy ube jam more often!
This recipe is very easy to make. You just need one pot, a spoon or spatula, and simmer all the ingredients together. It should only take you about 40-50 minutes to make at home!
1 lb grated ube/purple yam (get it fresh if you can!)
1 can (13.5 fl oz) coconut milk
3/4 cup agave syrup or maple syrup
1/2 cup coconut oil
a pinch of salt
1. Heat the coconut oil and coconut milk in a medium saucepan over low flame.
2. Once the coconut oil and coconut milk have liquified, add the grated ube and pinch of salt. 3. Simmer for 10 minutes, stirring occasionally.
4. Pour agave syrup or maple syrup into the mixture. Simmer for another 20-25 minutes on medium-low heat, stirring occasionally, until the mixture has thickened up.
5. Pour in a llanera pan or mason jar, and allow to cool before serving.
You can eat ube halaya as is, add it on your breakfast oatmeal, or spread it on toast or pandesal (Filipino bread rolls)! You can even use ube halaya as a flavoring for desserts, such as cakes, cookies, smoothies, and MORE!