Nut-Free Ube Halaya

Indulge in the rich, velvety goodness of Nut-Free Ube Halaya, a classic Filipino dessert reimagined for those with nut allergies. Made from creamy coconut milk, evaporated milk, and sweetened condensed milk, this nut-free version highlights the natural sweetness and vibrant purple hue of ube (purple yam). Gently simmered and stirred until it reaches a luscious, spreadable consistency, this dessert is perfect as a treat on its own or as a flavorful topping for ice cream, pastries, or the iconic Filipino halo-halo. The optional touch of purple food coloring enhances its captivating color, making it as visually stunning as it is delicious. With simple pantry staples and a straightforward stovetop technique, this recipe is a must-try for anyone craving an allergy-friendly twist on a traditional favorite.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 500 grams Fresh or frozen grated ube (purple yam)
• 400 ml Coconut milk
• 350 ml Evaporated milk
• 300 ml Sweetened condensed milk
• 100 grams White granulated sugar
• 50 grams Butter or margarine (nut-free)
• 1 teaspoon Vanilla extract
• 1 drop Purple food coloring (optional)

Directions

Step 1

If using fresh ube, peel and boil the purple yam until soft, then grate or mash it finely. If using frozen grated ube, thaw it completely before use.

Step 2

In a large non-stick pan or pot, combine the coconut milk, evaporated milk, sweetened condensed milk, and sugar. Heat the mixture over low to medium heat, stirring frequently until the sugar dissolves.

Step 3

Add the grated or mashed ube to the pot, mixing thoroughly to combine. Continue stirring the mixture to prevent it from sticking to the bottom of the pan.

Step 4

Once the mixture is well-combined, add the butter or margarine and vanilla extract. Continue cooking over low heat, stirring constantly, until the mixture thickens and becomes smooth. This process may take 30-40 minutes.

Step 5

Optional: If you'd like a more vibrant purple color, add a drop of purple food coloring and mix thoroughly.

Step 6

When the mixture becomes thick enough to hold its shape (similar to a dense paste), remove it from heat. Allow it to cool slightly in the pot.

Step 7

Transfer the Ube Halaya to sterilized glass jars or a greased container. Smooth the top with a spatula.

Step 8

Let the Ube Halaya cool completely before storing it in the refrigerator. Serve chilled or at room temperature. Enjoy on its own or as a topping for desserts like halo-halo, ice cream, or pastries.

Nutrition Facts

Serving size	1812.5 grams (1812.5g)

Amount per serving	% Daily Value*
Calories	3050

Total Fat 77.00g	99%
Saturated Fat 48.10g	241%
Polyunsaturated Fat 1.30g
Cholesterol 253mg	84%
Sodium 1355mg	59%
Total Carbohydrate 527.00g	192%
Dietary Fiber 20.50g	73%
Total Sugars 383.00g
Protein 66.50g	133%

Vitamin D 543IU	2717%
Calcium 2297mg	177%
Iron 4mg	24%
Potassium 7130mg	152%

*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.

Source of Calories

Fat: 22.6%

Protein: 8.7%

Carbs: 68.7%