What is yema candy and where does it come from?

Yema is a traditional Filipino candy whose name comes from the Spanish word for egg yolk. It is a beloved treat in the Philippines, often sold at bakeries and given as gifts during the holidays. Classic versions are made with egg yolks and sweetened condensed milk cooked together into a thick, chewy confection.

Can I make this yema recipe without condensed milk?

Yes, and that is exactly what this recipe does. Reduced full-fat coconut milk creates a thick, naturally sweet base that replaces condensed milk beautifully, with less sugar and a subtle coconut flavour that works wonderfully with the egg yolks.

How do I know when the yema mixture is ready?

The mixture is ready when it becomes very thick, pulls away from the sides and bottom of the pan as you stir, and holds a soft shape when you drop a small amount onto a plate. It should not be runny or pour easily.

Can I use a sugar substitute instead of honey?

You can use pure maple syrup as a direct swap. Monk fruit sweetener or erythritol can also work for a lower calorie version, but start with 2 tablespoons and taste as you go since these sweeteners vary in intensity.

Why is this yema recipe considered lower in sugar?

Traditional yema recipes rely on a full can of sweetened condensed milk, which can contain over 50 grams of sugar per serving. This version uses coconut milk and a modest amount of raw honey, significantly reducing the overall sugar content while maintaining the rich, creamy character of the original.

How long do homemade yema balls last?

Stored in an airtight container in the refrigerator, these yema balls keep well for up to 5 days. Because they contain fresh egg yolks and no preservatives, it is best not to leave them at room temperature for more than 2 hours.

Low Sugar Filipino Yema Recipe: Creamy Egg Yolk Candy with Coconut Milk

Name: Low Sugar Filipino Yema Recipe: Creamy Egg Yolk Candy with Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 20 servings
Cuisine: American
Ingredients: 6 large egg yolks (room temperature); 400 ml full-fat coconut milk (from a can, well shaken); 3 tablespoons raw honey (adjust to taste); 1 tablespoon cornstarch (helps the mixture set firmly); 1 teaspoon pure vanilla extract; 1 pinch fine sea salt; 4 tablespoons desiccated coconut (finely shredded, toasted, for rolling — optional)

Gluten-FreeDairy-FreeRefined Sugar-FreeNut-Free

Prep Time15 min

Chill Time30 min

Servings20

Calories65 kcal

Health Score8/10

↓ Jump to recipe

Low Sugar Filipino Yema Recipe: Creamy Egg Yolk Candy with Coconut Milk

If you grew up in the Philippines or have ever visited a Filipino panaderia, you already know the magic of yema. Those little golden candies, usually wrapped in colourful cellophane, are one of the most nostalgic sweets in Filipino food culture. This low sugar version keeps everything you love about the original, that silky custard-like texture, the rich egg yolk flavour, the satisfying chew, while cutting back significantly on the refined sugar and sweetened condensed milk that make traditional yema so calorically dense. This recipe is made for health-conscious home bakers who refuse to give up their favourite childhood treats. It is also a wonderful option for anyone managing their sugar intake who still wants to bring a homemade Filipino delicacy to a gathering.

The ingredient list here is short and purposeful. Instead of a full can of sweetened condensed milk, this recipe uses full-fat coconut milk reduced down to a thick, naturally sweet base. Raw honey adds gentle sweetness without the glycaemic spike of refined white sugar, and its floral notes actually complement the egg yolks beautifully. Speaking of those yolks, they are the real star. Using six large egg yolks gives the candy its characteristic golden colour and that unmistakably rich, custardy depth. A small amount of pure vanilla extract rounds everything out, while a pinch of fine sea salt keeps the sweetness in check and makes all the other flavours pop. Some versions add a tablespoon of cornstarch to help the mixture set more firmly without needing extra sugar, and that trick works brilliantly here too. Every ingredient earns its place.

The texture of this yema lands somewhere between soft caramel and a dense custard ball. Once cooled and rolled, each piece holds its shape well but still gives slightly when you bite into it. The flavour is warm, eggy, gently sweet and faintly coconutty in the best possible way. You can roll the finished balls in finely toasted desiccated coconut for a little fibre boost and a subtle crunch on the outside, or keep them plain and wrap them in small squares of cellophane for gifting. For a slightly more indulgent finish, a light dusting of raw cacao powder adds a sophisticated bitter contrast to the sweetness. These work beautifully as an after-dinner sweet, a lunchbox treat or a homemade gift for friends who appreciate something a little more thoughtful than a store-bought box of chocolates.

From a nutritional standpoint, this yema recipe Filipino egg yolk candy low sugar version comes in at roughly half the sugar content of traditional recipes. Egg yolks bring a meaningful amount of choline, which supports brain health and liver function, along with fat-soluble vitamins A, D, E and K. Coconut milk provides medium-chain triglycerides, a form of fat the body processes more efficiently than many other saturated fats. Raw honey, used in moderation, contains trace antioxidants and has a slightly lower glycaemic impact than white sugar when consumed in small amounts. The optional toasted coconut coating adds a small amount of dietary fibre, which traditional yema contains very little of. Each piece comes in at around 65 calories, making it easy to enjoy one or two without derailing your day. This is the kind of recipe that proves healthy eating does not have to mean sacrificing the foods and flavours that bring you joy.

Ingredients

Serves:20

6 large egg yolks (room temperature)
400 ml full-fat coconut milk (from a can, well shaken)
3 tablespoons raw honey (adjust to taste)
1 tablespoon cornstarch (helps the mixture set firmly)
1 teaspoon pure vanilla extract
1 pinch fine sea salt
4 tablespoons desiccated coconut (finely shredded, toasted, for rolling — optional)

Instructions

1
Pour the coconut milk into a medium heavy-bottomed saucepan and bring it to a gentle simmer over medium heat. Let it cook uncovered for about 8 minutes, stirring occasionally, until it has reduced by roughly one third and thickened slightly.
A heavy-bottomed pan prevents scorching. Keep the heat at medium, not high, so the coconut milk reduces evenly.
2
While the coconut milk reduces, whisk together the egg yolks, raw honey, cornstarch, vanilla extract and sea salt in a medium mixing bowl until the mixture is smooth and pale yellow with no streaks.
Whisk vigorously for at least one minute to fully dissolve the cornstarch and prevent lumps later.
3
Reduce the heat under the saucepan to low. Slowly pour about 4 tablespoons of the hot coconut milk into the egg yolk mixture while whisking constantly. This tempers the yolks so they do not scramble when added to the pan.
Go slowly with this step. Adding hot liquid too fast can cook the eggs unevenly and give you a lumpy candy.
4
Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk. Stir continuously with a wooden spoon or heat-resistant silicone spatula over low to medium-low heat for 12 to 15 minutes, until the mixture becomes very thick and starts pulling away from the sides of the pan.
Do not walk away from the stove during this step. Constant stirring is what gives yema its smooth, lump-free texture.
5
Remove the saucepan from the heat. Transfer the thick mixture to a lightly greased plate or shallow bowl and let it cool at room temperature for 10 minutes, then refrigerate for 30 minutes until firm enough to handle.
Pressing a sheet of cling film directly onto the surface of the mixture while it chills prevents a skin from forming.
6
If using, spread the toasted desiccated coconut on a small plate. Lightly grease your hands with a tiny amount of coconut oil. Scoop out roughly one heaped teaspoon of the chilled mixture and roll it between your palms into a smooth ball, then roll it in the toasted coconut to coat.
Work quickly and keep your hands lightly greased to prevent sticking. If the mixture gets too soft, pop it back in the fridge for 10 more minutes.
7
Place each finished yema ball on a parchment-lined tray. Repeat with the remaining mixture. Wrap individual pieces in small cellophane squares if gifting, or store in an airtight container in the refrigerator.

Nutrition per serving

65kcal

Calories

2.1g

Protein

4.8g

Carbs

4.5g

Fat

0.6g

Fibre

3.2g

Sugar

22mg

Sodium

Pro Tips

✓
Use egg yolks at room temperature for a smoother, more even mixture.
✓
Full-fat coconut milk is essential here. Light coconut milk does not reduce to the right consistency.
✓
Taste the mixture before chilling and add an extra half tablespoon of honey if you prefer a sweeter candy.
✓
Toasting the desiccated coconut in a dry pan for 2 to 3 minutes before using it as a coating adds a lovely nutty depth.
✓
If you want a firmer candy, add a second teaspoon of cornstarch at the mixing stage.
✓
Slightly damp hands can also work for rolling if you find lightly greased hands too messy.

Frequently Asked Questions

Variations

•
Cacao Dusted Yema
Skip the coconut coating and roll the finished balls in a teaspoon of raw cacao powder mixed with a pinch of cinnamon. The bitter cacao creates a beautiful contrast against the sweet eggy centre and adds a small antioxidant boost.
•
Pandan Yema
Add half a teaspoon of pandan extract or 2 tablespoons of freshly squeezed pandan juice to the mixture along with the vanilla. The result is a fragrant, green-tinted candy with a distinctly Filipino flavour that is absolutely stunning.
•
Ube Yema
Stir one tablespoon of ube halaya or half a teaspoon of ube extract into the mixture before chilling. This gives the candy a gorgeous purple hue and a gentle, earthy sweetness that pairs wonderfully with the coconut milk base.
•
Lemon Zest Yema
Add the finely grated zest of one lemon to the mixture before cooking. The citrus lifts the richness of the egg yolks and gives the candy a bright, fresh edge that makes it feel lighter and more modern.

Substitutions

•
Raw honey → Pure maple syrup (Use the same quantity. Maple syrup gives a slightly deeper, more caramel-like sweetness and works very well with coconut milk.)
•
Full-fat coconut milk → Evaporated milk (low-fat) (This makes the recipe less dairy-free but gives a flavour closer to the traditional version. Reduce by the same amount before adding the egg yolks.)
•
Cornstarch → Arrowroot powder (Use the same quantity. Arrowroot is a grain-free thickener that works identically in this application.)
•
Desiccated coconut coating → Finely chopped toasted sesame seeds (Sesame seeds add a pleasant nutty flavour and a tiny boost of calcium. Use white or black sesame seeds or a mix of both.)

🧊 Storage

Store in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent the balls from sticking together. Allow to sit at room temperature for 5 minutes before serving for the best texture.

📅 Make Ahead

You can make the yema mixture up to 2 days in advance and keep it covered in the refrigerator. Roll the balls on the day you plan to serve or gift them for the freshest presentation.