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An ube Dubai chocolate bar is a purple riff on the viral Dubai chocolate trend. Instead of pistachio and kataifi, you line a chocolate bar mold with melted milk chocolate, fill it with toasted shredded coconut folded into ube halaya, then seal it with more chocolate. The toasted coconut plus sweet purple yam gives you a crunchy, creamy filling in a snappy chocolate shell.
Dubai chocolate is delicious, but it has been trending forever, so I wanted a version that felt like mine. Ube and coconut are a classic Filipino pairing, and toasting the coconut first adds this nutty, almost caramelized flavor that makes the whole bar taste next level. The first time I cracked one open and saw that purple center against the chocolate, I knew it was a keeper.
It also made my list of 36 Easy Asian Desserts, alongside a bunch of other favorites.
What makes this ube Dubai chocolate bar so good
It is all about contrast. You get the snap of the chocolate shell, then a soft, creamy ube halaya center shot through with toasted coconut for crunch. It hits the same craveable, gooey-inside idea as the original viral bar, just with flavors I actually reach for. If you already love my Dubai chocolate brownies, this is the handheld candy-bar version of that same obsession.
It is also easier than it looks. No lamination, no special skills, just melting, brushing, and filling. Coconut lovers already know the magic of chocolate and coconut together (it is why Mounds and Almond Joy have hung around for decades), and this bar leans all the way into it.
Does ube go with chocolate?
Yes, ube and chocolate are a really great match. Ube has a mild, vanilla-meets-pistachio sweetness with a slightly nutty, earthy edge, so it plays against chocolate the same way hazelnut or pistachio does without being too sweet. Milk chocolate is my pick here because it stays creamy against the ube, but dark chocolate works if you want more contrast.
What is ube halaya?
Ube halaya is a sweet Filipino jam made from mashed purple yam cooked down with condensed milk, butter, and coconut milk until thick and spreadable. It is what gives this bar its vivid purple color and creamy center. You can buy it in a jar at most Filipino or Asian grocery stores, or online. Kawaling Pinoy has a great breakdown of how it is made if you want to understand the ingredient, and it’s the same jam that stars in my ube coconut rice pudding.
How is this ube Dubai chocolate bar different from the original?
The original Dubai chocolate bar is filled with pistachio cream and toasted kataifi (shredded phyllo) for crunch. This version swaps in toasted shredded coconut for the crunch and ube halaya for the creamy filling, so it is nut-free and leans Filipino instead of Middle Eastern. The technique is the same idea as the classic (Feel Good Foodie’s original is a good reference), just with a purple, tropical spin.
Tips for the best ube Dubai chocolate bar
1. Toast the coconut low and watch it
Shredded coconut goes from golden to burnt fast. Keep the heat at medium and stir constantly until it is just golden, then pull it off the heat right away. That toasted flavor is the whole point.
2. Do not overheat the chocolate
Melt your wafers in short bursts, stirring between each. If the chocolate turns thick and won’t pour, it is overheated and seized. Ghirardelli melting wafers are my go-to because they set with a clean snap.
3. Build the shell in two coats
Brush the melted chocolate up the sides of the mold, chill it 5 to 10 minutes, then add the filling and cap it. Two coats give you walls thick enough that the bar won’t crack when you unmold it.
4. Chill, do not freeze
The fridge sets the bar in about 10 minutes with a glossy finish. The freezer can dull the chocolate and cause white streaks (bloom).
5. Decorate first
If you want the white chocolate swirls on the outside, brush them into the empty mold and let them set before the milk chocolate layer, so they show through the front of the finished bar. It’s the same trick I use for my chocolate-covered mandarin oranges.
Storage & leftovers
Store the finished bars in an airtight container in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before biting in, since cold chocolate is harder and the ube filling tastes creamier closer to room temp. Keep them away from strong-smelling foods, because chocolate picks up odors easily.
For longer storage, wrap each bar and freeze for up to 2 months, then thaw in the fridge overnight. If you’re building a dessert spread, these look great next to other purple and coconut-forward treats.
Equipment
- Silicone Chocolate Bar Mold
- Frying Pan
- Basting Brush
- Pyrex Measuring Cups
- Spatula
Ingredients
- 1 cup shredded coconut
- 1/2 cup ube halaya
- 2 tablespoons white chocolate melting wafers
- 10 oz milk chocolate melting wafers
Substitutions: any brand of melting wafers works, though I love Ghirardelli. No white chocolate? Skip the decorative swirls and go straight to the milk chocolate shell. If you can’t find ube halaya, a thick ube spread or ube-flavored jam works, just look for one that is spreadable and not runny. For more crunch you can even fold in a little toasted kataifi the way the original bar does.
Instructions
- In a small frying pan over medium heat, toast the shredded coconut, stirring constantly, until golden brown. Turn off the heat and mix in the ube halaya. Transfer to a bowl.
- Melt the white chocolate wafers in the microwave in 20-second bursts, stirring between each, until smooth. Using a food-safe brush or chopstick, paint decorative swirls inside the chocolate bar mold. Let set.
- Melt the milk chocolate wafers in a microwave-safe measuring cup in 30-second bursts, stirring between each, until smooth. Pour some into each cavity, then use a basting brush to coat the bottom and all the way up the sides. Tilt to drain the excess, then chill 5 to 10 minutes to set.
- Fill each set shell with the ube coconut mixture, then pour more milk chocolate over the top to seal. Drag a spatula across the top to smooth it flush with the mold.
- Chill in the fridge for at least 10 minutes, until fully set. Pop the bars out of the mold and serve.
If you make this ube Dubai chocolate bar, please leave a star rating on the recipe card and drop a comment telling me how your swirls turned out. Your ratings help other readers find the recipe.
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Ube Dubai Chocolate Bar with Toasted Coconut
- Total Time: 40
- Yield: 2 bars 1x
Description
A purple twist on the viral Dubai chocolate bar: a snappy milk chocolate shell filled with toasted shredded coconut folded into creamy ube halaya, decorated with white chocolate.
Ingredients
- 1 cup shredded coconut
- 1/2 cup ube halaya
- 2 tablespoons white chocolate melting wafers
- 10 oz milk chocolate melting wafers
Equipment
Get Recipe Ingredients
Instructions
- Toast the shredded coconut in a frying pan over medium heat, stirring constantly, until golden. Off the heat, mix in the ube halaya and transfer to a bowl.
- Melt the white chocolate wafers in 20-second bursts until smooth. Brush decorative swirls inside the chocolate bar mold and let set.
- Melt the milk chocolate wafers in 30-second bursts until smooth. Coat the bottom and sides of each mold cavity, drain the excess, and chill 5 to 10 minutes.
- Fill each shell with the ube coconut mixture, then pour more chocolate on top to seal and smooth flush with a spatula.
- Chill at least 10 minutes until fully set, then unmold and serve.
Notes
- Toast the coconut over medium heat and stir constantly, it burns fast.
- Melt chocolate in short bursts; if it seizes and turns thick, it is overheated.
- Build the shell in two coats so the bars unmold without cracking.
- Chill in the fridge, not the freezer, to avoid chocolate bloom.
- No ube halaya? Use a thick, spreadable ube jam instead.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 20g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg