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Ube Halaya (Purple Yam Jam)

This recipe for Ube Halaya (Purple Yam Jam) is easy to make and yields a thick, creamy sweet spread lightly fragranced with coconut. It is vegan and consists of only 4 ingredients: ube yam, coconut milk, vanilla extract and granulated cane sugar.
Course Condiment
Cuisine Asian, Filipino
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 86kcal
Author Michelle


  • 300 g grated ube (purple yam) fresh or frozen
  • 100 g coconut milk canned, full fat
  • 36 g granulated cane sugar
  • 5 ml vanilla extract


  • In a large pot over medium heat, add the grated ube, coconut milk and granulated sugar.
  • Stir the mixture with a wooden spoon or spatula until the mixture is smooth.
  • Reduce to medium-low heat and continuously stir until thickened and creamy.
  • It will take about 20-25 minutes, depending on your stove's heat.
  • Near the end of the cooking time, stir in the vanilla extract.
  • Once thickened, transfer to a clean, sterilized glass jar and let cool.
  • Store in the fridge for up to 1 week.


Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg