If using fresh ube, Okinawan, or Stokes purple sweet potatoes, begin by peeling the skin and cutting them into large chunks. Steam the chunks for approximately 15 minutes, or until they become tender and can be mashed easily with a fork. Mash until smooth for a velvety consistency.

For frozen grated ube, allow it to thaw fully and discard any excess liquid. Steam for 10 to 15 minutes until soft and mashable. Remove any remaining liquid if present. Transfer the ube to a food processor and blend until smooth and uniform in texture.

In a large, heavy-bottomed pot, combine the coconut milk, coconut oil (or cooking oil), and maple syrup. Stir gently over medium heat just until the coconut oil melts and the coconut milk starts to simmer lightly—avoid bringing it to a full boil.

Add the mashed or processed ube into the pot. Stir well, though the mixture may still appear somewhat coarse at this point. For a smoother finish, use an immersion blender directly in the pot, or transfer everything to a countertop blender, blend until silky, then return the mixture to the pot. Continue to cook over medium-low heat until it gently simmers again. At this stage, you may remove it from the heat.

If a thicker consistency is desired—for spreading or baking applications like ube crinkle cookies—extend the cooking time slightly. Keep in mind that the jam will continue to thicken as it cools.

Spoon the finished ube halaya into clean glass jars and let it cool to room temperature before sealing and refrigerating. A thin skin may develop on the surface during cooling; this is normal—just stir it back in to restore its creamy texture.

Refrigerated ube halaya keeps well for up to one week. Note that it may firm up due to the coconut oil solidifying in the cold. To soften, simply let it rest at room temperature for about 30 minutes, then stir until smooth again. For longer storage, freeze portions and use within three months for best quality.