Ube Halaya

Ingredients

• Ube (purple yam) (2 cups, grated)
• Coconut milk (1 cup)
• Evaporated milk (1 cup)
• Condensed milk (1 cup)
• Sugar (1/2 cup)
• Butter (1/2 cup, unsalted)
• Vanilla extract (1 teaspoon)
• Salt (1/4 teaspoon)
• Toasted coconut flakes (1/2 cup (for topping))
• Grated cheese (1/2 cup (for topping))

Instructions

1. In a large pan over medium heat, combine the grated ube, coconut milk, evaporated milk, condensed milk, sugar, butter, vanilla extract, and salt. Stir well to combine all the ingredients.
2. Cook the mixture over medium heat, stirring constantly to prevent sticking, until it thickens and begins to pull away from the sides of the pan. This process will take about 30-40 minutes; patience is key here.
3. Once thickened, transfer the mixture to a greased baking dish or mold. Use a spatula to smooth the top evenly.
4. Allow the Ube Halaya to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
5. After chilling, carefully remove the Ube Halaya from the refrigerator and slice into desired serving sizes.
6. Serve each slice chilled, topped with grated cheese and toasted coconut flakes for a delightful contrast in texture and flavor.
7. Enjoy the creamy, sweet goodness of Ube Halaya, a true Filipino delicacy!