Looking for a dessert that’s both stunning and delicious? This Ube & Coconut Cream Swirl Pie combines the nutty sweetness of purple yam (ube) with the tropical richness of coconut cream for a treat that’s as beautiful as it is indulgent.
Perfect for busy home bakers, families, or anyone craving a no-fuss, show-stopping dessert, this pie is easy to make and impossible to forget.
Tested & Approved
This recipe has been tested in our kitchen and approved by Ena Recipes Team for its creamy texture, balanced flavor, and vibrant presentation.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Difficulty: Easy
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers (or digestive biscuits)
- 6 tbsp melted unsalted butter
- 2 tbsp sugar
For the Ube Layer:
- 1 cup ube halaya (purple yam jam)
- ½ cup coconut milk
- ¼ cup sweetened condensed milk
- 1 tsp pure vanilla extract
For the Coconut Cream Layer:
- 1 cup coconut cream
- ¼ cup cornstarch
- ⅓ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
For Garnish (Optional):
- Toasted coconut flakes
- Whipped cream
- Extra ube jam for swirling
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then set aside to cool.
- Make the ube layer: In a saucepan, combine ube halaya, coconut milk, condensed milk, and vanilla. Stir over low heat until smooth and thickened (about 5–7 minutes). Remove from heat.
- Make the coconut cream layer: In another saucepan, whisk together coconut cream, sugar, cornstarch, vanilla, and salt. Stir continuously over medium heat until thick and glossy (about 6–8 minutes).
- Assemble the pie: Pour the ube mixture into the prepared crust, then gently spoon the coconut cream mixture on top. Use a toothpick or knife to swirl the layers for a marbled effect.
- Bake: Return the pie to the oven and bake for 20 minutes, just until set.
- Cool and chill: Let the pie cool completely, then refrigerate for at least 2 hours before serving.
- Serve: Garnish with whipped cream, toasted coconut, or a drizzle of ube jam for extra flair.
Tips, Variations & Storage
Substitutions:
- For a vegan version, use plant-based butter and coconut condensed milk.
- For a gluten-free crust, swap graham crackers for gluten-free cookies or almond flour.
- Don’t have ube halaya? Use steamed mashed purple yam and adjust sweetness to taste.
Make-Ahead:
You can prepare both fillings up to 1 day in advance and store them in airtight containers in the fridge. Assemble and bake when ready.
Storage:
Keep leftovers covered and refrigerated for up to 4 days. For longer storage, freeze for up to 1 month and thaw overnight in the fridge before serving.
Serving Idea:
Serve chilled with a dollop of coconut whipped cream or alongside tropical fruits like mango and pineapple.
FAQs
Can I use frozen ube instead of fresh?
Yes! Thaw and mash frozen ube before cooking. It works perfectly in this recipe.
Is the pie overly sweet?
No the balance of earthy ube and creamy coconut creates a subtle, not-too-sweet dessert.
Can I make it without baking?
Yes. Skip the baking step and chill the assembled pie for 4–6 hours until firm. The texture will be slightly softer but still delicious.
Nutrition Facts
Calories per serving: 310
Protein: 4 g
Carbs: 38 g
Fat: 16 g
Conclusion
This Ube & Coconut Cream Swirl Pie is a dreamy, creamy dessert that’s as easy to make as it is to impress. Whether you’re baking for family, guests, or a weekend treat, this tropical pie will surely brighten your table.
Give it a try and don’t forget to share your beautiful swirls with us!