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Halo-Halo
DifficultyBeginner
Halo-Halo, meaning “mix-mix” in Tagalog, is a colorful, layered Filipino dessert featuring shaved ice, sweetened fruits, jellies, leche flan, and ube ice cream, all topped with evaporated milk. It’s a beautiful collision of texture, flavor, and chill — perfect for warm days and celebrations.
Yields4 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins
Base Layers
½cupsweetened saba bananas (or ripe plantains), sliced
½cupsweetened jackfruit (langka), sliced
½cupsweetened red mung beans
½cupsweetened garbanzo beans (chickpeas)
½cupsweetened macapuno strings (coconut sport)
½cupnata de coco (coconut gel)
½cupkaong (sugar palm fruit)
Toppings
3cupsshaved ice or crushed ice
½cupevaporated milk (chilled)
4scoops ube ice cream
4small slices of leche flan
2tbspcrispy rice cereal or pinipig (toasted rice flakes)
Optional: a drizzle of ube halaya or sweetened condensed milk
Layer the Ingredients
1
In tall parfait glasses or bowls, layer about 2 tablespoons of each of the sweetened ingredients (bananas, jackfruit, beans, macapuno, nata de coco, kaong).
Be creative with the colors and textures — the visual layering is part of the appeal.
Add Ice
2
Pack each glass generously with shaved or crushed ice until it slightly domes above the rim.
Press down lightly to compact but don’t crush the ingredients underneath.
Pour the Milk
3
Pour 2–3 tablespoons of evaporated milk over the ice in each glass.
Optional: drizzle with sweetened condensed milk for extra richness.
Add the Toppings
4
Top each with a scoop of ube ice cream.
Add a slice of leche flan beside or beneath the ice cream.
Sprinkle with pinipig or crispy rice cereal for crunch.
Optional: drizzle ube halaya or extra syrup from the preserved fruits.
To Serve
5
Serve immediately with a long spoon.
Encourage your guests to “halo-halo” — mix everything before eating!
Variations
6
Add gulaman cubes (agar jelly) for extra color
Substitute or add fresh fruits like mango or avocado
Add cheese for a sweet-savory twist (Filipino-style)
Pairing Suggestions
7
Drink: Serve alongside pandan iced tea or coconut water
Occasion: Perfect for tropical BBQs, fiestas, or hot summer afternoons
½cupsweetened saba bananas (or ripe plantains), sliced
½cupsweetened jackfruit (langka), sliced
½cupsweetened red mung beans
½cupsweetened garbanzo beans (chickpeas)
½cupsweetened macapuno strings (coconut sport)
½cupnata de coco (coconut gel)
½cupkaong (sugar palm fruit)
Toppings
3cupsshaved ice or crushed ice
½cupevaporated milk (chilled)
4scoops ube ice cream
4small slices of leche flan
2tbspcrispy rice cereal or pinipig (toasted rice flakes)
Optional: a drizzle of ube halaya or sweetened condensed milk
Directions
Layer the Ingredients
1
In tall parfait glasses or bowls, layer about 2 tablespoons of each of the sweetened ingredients (bananas, jackfruit, beans, macapuno, nata de coco, kaong).
Be creative with the colors and textures — the visual layering is part of the appeal.
Add Ice
2
Pack each glass generously with shaved or crushed ice until it slightly domes above the rim.
Press down lightly to compact but don’t crush the ingredients underneath.
Pour the Milk
3
Pour 2–3 tablespoons of evaporated milk over the ice in each glass.
Optional: drizzle with sweetened condensed milk for extra richness.
Add the Toppings
4
Top each with a scoop of ube ice cream.
Add a slice of leche flan beside or beneath the ice cream.
Sprinkle with pinipig or crispy rice cereal for crunch.
Optional: drizzle ube halaya or extra syrup from the preserved fruits.
To Serve
5
Serve immediately with a long spoon.
Encourage your guests to “halo-halo” — mix everything before eating!
Variations
6
Add gulaman cubes (agar jelly) for extra color
Substitute or add fresh fruits like mango or avocado
Add cheese for a sweet-savory twist (Filipino-style)
Pairing Suggestions
7
Drink: Serve alongside pandan iced tea or coconut water
Occasion: Perfect for tropical BBQs, fiestas, or hot summer afternoons
