What is Filipino dessert halo-halo made of?

Halo-halo is made of shaved ice, evaporated or condensed milk, and a variety of mix-ins like sweetened bananas, jackfruit, macapuno, nata de coco, ube halaya, and topped with ice cream or flan. It’s all about texture and flavor variety in one icy glass.

What is the Philippines halo-halo?

In the Philippines, halo-halo is a beloved summer dessert served everywhere from street vendors to five-star hotels. The name means "mix-mix" in Tagalog, referring to how the ingredients are stirred together before eating.

What is the famous Filipino dessert?

Halo-halo is one of the most iconic Filipino desserts, along with leche flan, bibingka (rice cake), and ube halaya. It’s especially popular during the hot season because of its refreshing, icy base and colorful mix-ins.

Why do Filipinos love halo-halo?

Filipinos love halo-halo because it celebrates the diversity of ingredients found in the country, from coconut to yam to tropical fruits, and turns them into a joyful, shareable experience. It's nostalgic, customizable, and deliciously cooling on hot days.

Filipino Dessert Halo-Halo: The Ultimate Summer Treat You Need To Try

Name: Filipino Dessert Halo-Halo: Ultimate Summer Treat You Must Try
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 1/4 cup small tapioca pearls (optional); 3 saba bananas or 2 regular bananas; 1 cup water (plus more for tapioca); 3/4 cup packed light brown sugar; 1/4 tsp kosher salt; 1/4 tsp vanilla extract; 1 (20 oz) can jackfruit in syrup; 2/3 cup canned full-fat coconut milk; 3 tbsp evaporated milk; 3 tbsp sweetened condensed milk; 1/2 cup macapuno; 1/2 cup ube halaya; 1 1/2 cups nata de coco; 4 scoops coconut or ube ice cream; 4 cups shaved ice

Description

This Filipino dessert halo-halo recipe layers sweet fruits, coconut, and ube halaya with shaved ice and ice cream for the ultimate summer refreshment.

Ingredients

Scale

1/4 cup small tapioca pearls (optional)

3 saba bananas or 2 regular bananas

1 cup water (plus more for tapioca)

3/4 cup packed light brown sugar

1/4 tsp kosher salt

1/4 tsp vanilla extract

1 (20 oz) can jackfruit in syrup

2/3 cup canned full-fat coconut milk

3 tbsp evaporated milk

3 tbsp sweetened condensed milk

1/2 cup macapuno

1/2 cup ube halaya

1 1/2 cups nata de coco

4 scoops coconut or ube ice cream

4 cups shaved ice

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Instructions

1. Bring a saucepan of water to boil. Add tapioca and cook 7–8 mins until translucent. Drain.

2. Slice bananas into 1/4-inch rounds.

3. Simmer water, sugar, salt, and vanilla to make syrup.

4. Add bananas, simmer 5 mins until soft and glossy.

5. Stir in tapioca and refrigerate until cold.

6. Chop jackfruit and return to syrup.

7. Mix coconut milk, evaporated milk, and condensed milk.

8. In each glass, layer 1/3 cup sweetened banana mix, then add ube, macapuno, jackfruit, nata de coco.

9. Top with shaved ice and drizzle milk mixture.

10. Finish with a scoop of ice cream. Mix before eating.

Notes

Use coconut-based milk and vegan ice cream for a dairy-free version.

Prep mix-ins ahead of time and keep chilled for faster serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: Filipino

Nutrition

Serving Size: 1 glass
Calories: 420
Sugar: 38g
Sodium: 80mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg