| Yield: | Serves 1 |
Ingredients
- 6 tablespoons halo-halo mixture, divided into 2 tablespoons each
- 2 tablespoons macapuno (preserved shredded young coconut)
- 2 tablespoons kaong (palm nuts)
- 2 tablespoons nata de coco (coconut gel)
- 2 tablespoons fresh grated cantaloupe
- Crushed or shaved ice
- 1/2 cup evaporated milk
- Vanilla ice cream (can also use mango)
Instructions
- In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.
Reviews
Vanilla Ice cream? No thanks. Give me that Ube all night!!
The best thing about the Halo-halo is you can make it with as much mixture as you can possibly add or you can keep it simple and let the ice do the talking. I personally like it with mango, banana, ube ice cream and a special milk recipe.
https://fredsbookcafe.com/
anyone knows what halo halo mixture is? i really wanna make this for our gathering this sunday..please help
My secret – I make my own ice (mixture of 1 cup of condensed milk plus 2 cups of water)
very good!
in my opinion, best topping to use is leche flan on top of macapuno or ube ice cream with the halo halo, its rich but so tasty!
This was so good at it reminded me of my vacation in the Philippines last summer. Also, it tastes really good if you use a little bit of mango and a little bit of ube(purple yam) ice cream because in the Philippines you wouldn’t find it with vanilla ice cream.
To be really authentically Filipino, this recipe really should have ube ice cream, not mango or vanilla.
It brings me back to when my grandmother lived with us — she made these all the time! It is a very sweet dessert but very good!