Ingredients
1 1/2 c. shaved ice
1/2 c. sweet chickpeas
1/2 c. sweet red mung beans
1/3 c. nata de coco (coconut gel in syrup)
1/4 c. kaong (sugar palm fruit in light syrup)
1 tbsp. ube halaya (sweet purple yam paste)
2 large or 2 small scoops ube ice cream
2 (2") cubes coconut pudding or flan
1/2 c. evaporated milk
Coconut flakes, for serving (optional)
Preparation
Step 1In 2 serving bowls or tall, large glasses, cover bottoms with shaved ice.Step 2Top ice with chickpeas, mung beans, nata de coco, kaong, and ube halaya. Top with ube ice cream and coconut pudding, then pour milk over. Sprinkle with coconut flakes, if using.
This recipe is easily customizable. Our recommended toppings are kaong, sweet chickpeas, sweet red mung beans, nata de coco (coconut gel in syrup), ube halaya (sweet purple yam paste), ube ice cream, coconut pudding, and evaporated milk. When assembled, it’s a feast for the eyes. Other halo-halo toppings include jackfruit, sweetened saba bananas, and tapioca pearls. Though coconut pudding is a delicious option for topping, homemade flan will really take your halo-halo up a notch. The name translates to “mix-mix,” which is a reference to mixing the halo-halo right before you eat. Make it your own, customizing toppings how you like, then enjoy! P.S. It’s worth splurging on a shaved ice machine to enjoy halo-halo, since crushed ice won’t do the trick.
