halo halo

This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco.

How To Make Halo-Halo

tapioca pearls (optional)

saba bananas, bananas

brown sugar

salt

vanilla extract

(20-ounce) can jackfruit in syrup

canned full-fat unsweetened coconut milk

evaporated milk

sweetened condensed milk

Minatamis na saging and tapioca (recipe above)

coconut ice cream

macapuno (coconut sport strings)

ube halaya

nata de coco

ice,

Cook the tapioca (optional). Bring a medium saucepan of water to a boil over medium-high heat. Add 1/4 cup small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centers), about 7 to 8 minutes. Drain through a fine-mesh strainer.

Slice the bananas. Peel and slice 3 saba or 2 regular bananas crosswise into 1/4-inch-thick rounds.

Make the syrup. Place 1 cup water, 3/4 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes.

Add the bananas. Add the bananas and bring to a boil. Reduce the heat to maintain a low simmer and cook until tender and translucent, about 5 minutes. Add 1/4 teaspoon vanilla extract and tapioca if using, and stir to combine, breaking up any clumps. Transfer to a medium bowl and let cool to room temperature. Cover and refrigerate until cold, about 2 hours.

Make the minatamis na saging and tapioca:

Cut the jackfruit. Remove the jackfruit from a 20-ounce can, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the can.

Make the milk mixture. Place 2/3 cup coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to combine.

Assemble the halo-halo. For each serving, layer the ingredients in a 16-ounce glass in the following order: 1/3 cup minatamis na saging, 1 scoop coconut or ube ice cream, 2 tablespoons macapuno, 2 tablespoons ube halaya, 1/4 cup jackfruit and syrup, and 1/3 cup coco de nata. Top with 1 cup shaved ice and drizzle with 3 tablespoons of the milk mixture. Add more shaved ice to fill the glass if needed.

Serve and enjoy. Serve with a long spoon and mix it all up before eating.

Prepare the ingredients for assembly:

These Halo-Halo Popsicles are the perfect treat to get through any heat wave!&amp;nbsp; Inspired by a summertime dessert favorite from the Philippines, this popsicle is like eating halo-halo without the need for a spoon!This two layer popsicle looks fancy, but is actually so easy to make! All you need are three ingredients to make this icy and creamy Halo-Halo Popsicle.

Halo-Halo Popsicles

Cup of Tropics Fruit Mixture (Can substitute with Buenas Halo Halo Mix)

Can Evaporated Milk (Black & White or Jans Sweet Cow)

Jar of Ube Cookie Butter

Metal Popsicle Molds (We highly recommend this

First, we are going to make the top layer.&nbsp; Spoon Tropics Fruit Mixture into the cavity of each popsicle mold, going just halfway up.

Then, pour in the evaporated milk, just covering the fruit mixture. Mix lightly and press down with the spoon handle.

Place the popsicle sticks in and cover.

Put in freezer for 4 hours to set.&nbsp; Once the fruit layer has set, make the creamy ube layer.

Mix the rest of the evaporated milk (there should be half left) and half the Ube Cookie Butter Jar together.&nbsp; Mix well with a whisk in a small bowl.&nbsp; It's okay if there are tiny lumps of the cookie butter.&nbsp; It adds to the texture of the popsicle.

Take the popsicle mold out of the freezer and remove the cover.

Pour the ube mixture into the mold leaving about 1-2mm gap from the top to leave room for expansion during freezing. 

Freeze overnight.

To un-mold, dip the molds into a cup of warm water for 10 seconds and warm with your hands.  Carefully pull out the popsicle. Eat right away.

Halo-halo is a Filipino dessert that is a mix of shaved ice, evaporated milk, and many other ingredients. This specific style is also delicious, but not tradtional--riffing off the Filipino food chain Razon&#039;s take on halo-halo.

Filipino Halo-Halo (w/ Leche Flan)

110 g dark brown sugar

water

banana (sliced)

Filipino leche flan (pre-made & refrigerated)

shaved ice (about 4 cups of ice cubes)

tbsp macapuno strings

¼ c evaporated milk

avocado

In a saucepan over medium heat, add ½ c cup of dark brown sugar and ¼ cup of water together. The liquid will begin to bubble so you will need to stir consistently to prevent the caramel from burning. Cook for about five minutes or until the liquid has the consistency of honey.

After you get this consistency, reduce the heat to medium-low heat and add the sliced bananas into the pan. I like to spread the slices throughout the pan evenly. Continue to cook and stir for about six minutes or until the sauce has the consistency of molasses (see photo for consistency just as you stop cooking and remember that the sauce will continue to thicken as it cools).

Remove the sauce from the heat and place into a glass container to cool to room temperature. Stir in the ⅛ teaspoon of salt and taste. If you want it less sweet, you can add water. If you want it sweeter you can add more sugar.

Move the sauce into the fridge to chill before assembly.

Caramelized banana sauce

Gather all your ingredients and your glass. I like to use a tall glass so I can layer all the ingredients properly. I also like to chill all my ingredients in the fridge for at least 30 minutes before assembly so that I can enjoy a nice and cold dessert. It also prevents the shaved ice from melting.

Banana sauce: this may thicken in the fridge, you can just stir it around to loosen it for easier layering. If it’s too thick, add one teaspoon of water and stir vigorously.

Flan: slice the flan into about one by two-inch slices so it fits on top of the glasses.

Shaved ice: use a strong blender to make shaved ice out of ice cubes OR use a snow cone/shaved ice machine. I used about four cups of ice for two servings.

Assembly: (Please note these portions are suggestions, you can adjust however you please) Add about two tablespoons of macapuno to the bottom layer of glass. Then, add two tablespoons of the caramelized banana sauce on top. For the third layer, add half of the shaved ice (or how much you would like to add). Carefully, spoon ⅛ cup of evaporated milk over the shaved ice. At this point, I like to add a little bit more of shaved ice on top--about two teaspoons if you’re really counting. Finally, top with flan slices and a scoop of ice cream.

Serve and eat immediately.

Assembly

A wonderful summer treat of shaved ice topped with sweetened milk, beans, fruit and &nbsp;a scoop of Ice cream.&nbsp;

Halo-Halo

Tbsp sweetened condensed milk

Tbsp evaporated milk

Tbsp sweetened red mung beans

Tbsp Coco de Nata

Tbsp macapuno

Tbsp jackfruit in syrup

scoop Vanilla Ice Cream

Put shaved ice in a bowl

pour over the sweetened condensed milk and then the evaporated milk. &nbsp;

arrange the rest of the ingredients on the ice and then put the scoop vanilla ice Cream in the middle. &nbsp; Enjoy!.Please note you can get all the ingredient in a jar of halo-halo except for the shaved ice, milk and ice cream. &nbsp;I found it cheaper to buy a bottle of halo-halo than to buy each item individually

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Halo-Halo

Top 4 halo halo recipes from across the web

The most viewed halo halo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Halo-Halo

Halo-Halo Popsicles

Filipino Halo-Halo (w/ Leche Flan)

Halo-Halo

The most viewed halo halo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine