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Vegan Ube Leche Flan: A Velvet‑Red Delight
Samantha Jones

Vegan Ube Leche Flan: A Velvet-Red Delight

A plant-based Filipino dessert capturing the vibrant hue and creamy texture of traditional flan. Silky coconut milk and roasted sweet potato create a velvety base, while ube puree delivers its iconic purplish-red color and starchy sweetness. Perfect for vegan celebrations.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: Filipino / Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

  • Coconut Milk (full-fat) 2 cups
  • Sweet Potato 1 medium (≈200 g)
  • Ube (purple yam) puree ½ cup
  • Organic cane sugar ¾ cup
  • Unsweetened cocoa powder 1 tsp
  • Flaxseed meal 1 tbsp
  • Water 3 tbsp
  • Salt ¼ tsp

Method
 

  1. Preheat oven or stovetop steamer to medium heat
  2. Place sweet potato in microwave-safe bowl and cook on high for 5 minutes until tender
  3. Mash sweet potato until smooth
  4. In blender, combine coconut milk, ube puree, sugar, cocoa powder, salt, and flaxseed-water mixture
  5. Pulse until silky and fully combined
  6. Transfer to 9x4-inch loaf pan lined with parchment
  7. Cover pan with aluminum foil and place in a deep baking dish
  8. Fill baking dish with enough boiling water to reach halfway up the sides
  9. Steam/bake for 45 minutes
  10. Cool completely before refrigerating overnight

Notes

For best texture, use freshly cooked sweet potato
Freeze flan slices for 30 days with parchment paper separators
Coca powder can be omitted without affecting recipe structure