About this recipe

Halo-halo — Tagalog for 'mix-mix' — is the Philippines' most beloved cold dessert: a towering glass of shaved ice layered with sweetened beans, jellies, tropical fruits, and creamy leche flan, all crowned with a scoop of ube ice cream. It's festive, refreshing, and endlessly customizable, making it the perfect celebration dessert for hot days and family gatherings.

Instructions

1. 1

   Drain all canned or jarred toppings — sweetened red beans, nata de coco, kaong, sweetened jackfruit, macapuno strings, and sweetened white beans — and transfer each to small mixing bowls. Slice the leche flan into bite-sized cubes and slice the banana into rounds. Set everything out assembly-line style so building each glass is quick and easy.

2. 2

   Into each tall glass (Large) or large mixing bowl, add 2–3 tablespoons each of the sweetened red beans, nata de coco, kaong, sweetened jackfruit, macapuno strings, and banana slices. Spoon in a tablespoon of ube halaya and nestle in a few cubes of leche flan. The layering order is flexible — variety and color are the goal.

3. 3

   Pile 1½ to 2 cups of finely shaved ice over the toppings in each glass (Large), mounding it generously above the rim. Shaved ice (not crushed) is key — it should be light and fluffy so it absorbs the milk and melts into the toppings rather than sitting on top.

4. 4

   Drizzle about 2 tablespoons of chilled evaporated milk over the shaved ice in each glass (Large). Place one scoop of ube ice cream on top, then garnish with a sprinkle of pinipig for crunch. Serve immediately with a long spoon and straw — the fun is mixing everything together before eating.